Lemon Bars
User Reviews
4.7
Lemon Bars
Description
This Lemon Bars recipe begins with a crust made by pulsing flour, powdered sugar, cornstarch, and salt with cold butter until crumbly and pale. The crust is pressed into a baking pan and chilled before baking to set a firm base. The filling is a mixture of beaten eggs, granulated sugar, flour, lemon zest, lemon juice, milk, and a pinch of salt, poured warm onto the baked crust.
Baking the assembly results in a bright, smooth filling that firms up without cracking, while the crust stays crisp along the edges and tender underneath. The flavor combines buttery richness and fresh lemon sharpness, balanced with sweetness, making it a classic citrus dessert.
The bars can be dusted with powdered sugar before serving and are suitable for serving at room temperature or chilled. Instructions include options for freezing the whole pan or individual bars to preserve freshness, and tips for preparing the crust by hand or using a food processor.
Ingredients
For the Crust
- 1¾ cups all-purpose flour
- ⅔ cup powdered sugar plus extra for decorating finished bars
- ¼ cup cornstarch
- ¾ teaspoon salt
- ¾ cup butter unsalted, at cool room temperature, cut into 1-inch pieces
For the Filling
- 4 egg beaten lightly
- 1⅓ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon from about 2 large lemons, zest, grated
- ⅔ cup lemon juice
- ⅓ cup milk whole
- Pinch salt
Instructions
- Preheat oven to 350 degrees F. Lightly butter a 9x13-inch baking pan and line with parchment paper.
- Make the Crust: Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
- Make the Filling: Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.
- Reduce the oven temperature to 325 degrees F. Stir the filling mixture to reincorporate the ingredients, then pour into the warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Lift the bars from the pan using the parchment paper, then place on a cutting board to slice into squares. Sift powdered sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.
Notes
- Lemon bars can be kept at room temperature for several hours when served on a platter.
- Store leftovers covered in the refrigerator for up to 2 days to maintain freshness.
- Freeze the whole uncut pan wrapped tightly for up to 1 month; slice and freeze individual bars separately wrapped for up to 2 months.
- You can prepare the crust by hand by whisking dry ingredients then cutting in butter until coarse meal forms.
- Pour filling into the warm crust immediately after baking the crust for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 85mg | 4% |
| Potassium | 33mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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