Homemade Lemon Bars
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
55 mins
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Total Time
1 hr 35 mins
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Servings
16
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Course
Dessert
Homemade Lemon Bars
Description
This recipe begins with a crust combining all-purpose flour, confectioners’ sugar, cornstarch, salt, and cold unsalted butter, processed to a coarse texture and pressed into a pan. The crust is baked to a golden color, creating a firm and slightly crumbly base to complement the filling.
The filling consists of granulated sugar, flour, eggs, lemon zest, and freshly squeezed lemon juice, providing a bright and tangy flavor profile. This mixture is poured over the warm crust and baked, allowing it to set with a custard-like consistency that balances sweet and sour notes.
The bars are cooled, then dusted with confectioners’ sugar, giving a delicate sweetness that contrasts the tart lemon flavor. These bars are commonly cut into squares and served chilled, offering a refreshing citrus dessert suitable for various occasions.
Chilling the crust before baking helps achieve an even texture and prevents shrinkage. Leftover bars should be stored refrigerated and consumed within two days for freshness. Adjusting the number of eggs can slightly affect the thickness of the filling.
Ingredients
For the crust:
- 1 ¾ cups all-purpose flour
- ⅔ cup confectioners’ sugar
- ¼ cup cornstarch
- ¾ teaspoon salt
- 12 tablespoons butter cold (1 ½ sticks, unsalted
For the filling:
- 3 cups granulated sugar
- 1 cup all-purpose flour
- 7 egg room temperature, large
- 2 tablespoons lemon 4 to 6 lemons, zest, grated
- 1 cup lemon juice around 8 lemons, freshly squeezed
- confectioners’ sugar for dusting
Instructions
Make the crust:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Lightly grease a 13x9-inch baking pan and line with one sheet parchment paper. Spray with additional nonstick spray, then lay a second sheet crosswise over it. This will make it easier to lift the bars out after they are baked.
- Pulse flour, confectioners’ sugar, cornstarch, and salt in the work-bowl of a food processor fitted with a steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture resembles a coarse meal, about three 1-second bursts.
- Sprinkle crust mixture into the prepared pan and press firmly with fingers or the bottom of a measuring cup into an even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake until golden brown, about 20 minutes.
To make the crust by hand:
- Mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour resembles a coarse meal.
- Sprinkle crust mixture into the prepared pan and press firmly with fingers or the bottom of a measuring cup into an even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake until golden brown, about 20 minutes.
Make the Filling:
- Whisk together the sugar and flour.
- Add the eggs, lemon zest, and lemon juice. Whisk to combine.
- Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Dust with confectioners’ sugar and cut into squares.
Notes
- Chill the crust before baking to help maintain structure and even browning.
- Add the lemon filling immediately to the warm crust for better setting.
- Store leftover bars in the refrigerator, tightly wrapped, for up to two days.
- Recipe adjusted to use large eggs; if using extra-large, reduce to six eggs.
User Reviews
Overall Rating
4.6
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