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The BEST Lemon Bars Recipe pinterest

The BEST Lemon Bars Recipe

The perfect balance of sweet and tart with a buttery shortbread base that doesn't get soggy. These bakery-quality lemon bars deliver that irresistible sweet-tart balance in every bite.
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Course: Dessert
Cuisine: American
Keyword: Lemon Bars, Shortbread Crust, Citrus Dessert, Summer Dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 24 bars
Calories: 187kcal

Equipment

  • 9x13 inch Baking Pan
  • Parchment Paper
  • Pastry cutter or food processor
  • Fine-Mesh Sieve
  • Microplane zester

Ingredients

For the shortbread crust:

  • 2 cups all-purpose flour (250g)
  • 1/2 cup powdered sugar (60g)
  • 1/4 tsp salt fine sea salt recommended
  • 1 cup unsalted butter cold and cubed (227g)
  • 1 tsp vanilla extract pure, not imitation

For the lemon filling:

  • 6 large eggs room temperature
  • 2 1/2 cups granulated sugar (500g)
  • 2/3 cup fresh lemon juice about 4-5 lemons
  • 1/3 cup all-purpose flour (42g)
  • 2 tbsp lemon zest
  • powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
  • In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Stir in vanilla extract.
  • Press the mixture firmly and evenly into your prepared pan.
  • Bake the crust for 18-20 minutes until the edges are just beginning to turn golden. Remove from oven but keep the oven on.
  • While the crust bakes, whisk eggs and sugar together until well combined and slightly lightened in color (about 2 minutes of vigorous whisking).
  • Add lemon juice and zest, whisking to incorporate. Sift the flour into the mixture and whisk until completely smooth.
  • Pour the filling over the hot crust as soon as it comes out of the oven.
  • Return to oven and bake for 25-30 minutes until the filling is set but still has a slight jiggle in the center (it will continue setting as it cools).
  • Allow the bars to cool completely at room temperature (at least 1 hour) then refrigerate for at least 1 hour before cutting.
  • Dust generously with powdered sugar just before serving using a fine mesh sieve.

Notes

For the best results, use fresh lemon juice, never bottled. The fresh oils from the zest are crucial for flavor. European-style butter (higher fat content) yields an even more luxurious crust. For clean cuts, chill the bars completely, then use a sharp knife dipped in hot water and wiped clean between cuts. Meyer lemons can be substituted - if using, reduce the sugar by ¼ cup.

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 28mg | Fiber: 0.5g | Sugar: 22g
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