Desserts & Bakery · Free
Luscious Lemon Bars
A buttery shortbread crust topped with a bright, tangy lemon curd filling and a dusting of powdered sugar. Sweet, tart, and irresistible.
****+
Prep 20 min · Cook 45 min
Method
Heat the oven to 350 degrees F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the long sides to lift the bars out later.
In a bowl, stir the melted butter, 1/2 cup granulated sugar, 2 cups flour, and salt together until a soft, crumbly dough forms.
Press the dough firmly and evenly into the bottom of the pan using your fingers or the flat bottom of a measuring cup.
Bake the crust for 18 to 20 minutes, until the edges are just lightly golden. Leave the oven on while you make the filling.
In a large bowl, whisk the eggs and 2 1/2 cups sugar together until smooth and pale.
Whisk in the lemon juice and zest, then whisk in the 2/3 cup flour until no lumps remain; the flour keeps the filling from being runny.
Pour the lemon filling over the hot crust as soon as it comes out of the oven, so the two layers bond together.
Return the pan to the oven and bake for 22 to 26 minutes, until the filling is set and no longer jiggles in the center when you gently shake the pan.
Set the pan on a wire rack and cool to room temperature, then refrigerate for at least 2 hours so the bars firm up enough to slice cleanly.
Lift the block out using the parchment overhang, dust the top generously with powdered sugar, and cut into 16 squares with a knife wiped clean between cuts.
Chef's tips
- Always use fresh lemon juice, not bottled; it makes a noticeable difference in brightness.
- Dust with powdered sugar only right before serving, since it slowly dissolves into the filling over time.
- For extra-clean cuts, chill the bars fully and wipe the knife with a hot damp cloth between slices.
Cooking times vary by equipment -- cook to temperature and to taste.
