Description

Classic Lemon Bars are a delightful dessert featuring a tender, flaky crust topped with a tangy and sweet lemon custard layer. This recipe combines a buttery shortbread crust with a bright, citrusy filling that is baked to perfection and chilled for the ideal refreshing treat. Perfect for gatherings or a simple indulgence, these lemon bars offer a balanced tartness with a dusting of powdered sugar for a classic finish.

Ingredients

Scale

Crust:

1 and 3/4 cups all-purpose flour, spooned and leveled
1/4 cup cornstarch
2/3 cup powdered sugar
1/2 teaspoon kosher salt (use half if using table salt)
1 teaspoon lemon zest (zest of one lemon)
1 cup cold butter (2 sticks)

Lemon Custard Filling:

6 large eggs
2 and 1/4 cups granulated sugar
1/2 cup + 1 tablespoon all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt (use half if using table salt)
2 tablespoons lemon zest (about 6-8 lemons; more zest for more tartness)
1 cup + 2 tablespoons fresh lemon juice (about 6-8 medium lemons)

Topping:

Powdered sugar, for dusting

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Instructions

Prepare the Pan: Line a 9×13 inch glass or ceramic baking pan with parchment paper. Alternatively, grease the sides with nonstick spray or butter to prevent sticking.
Mix Dry Ingredients for Crust: In a large bowl, whisk together the all-purpose flour, cornstarch, powdered sugar, kosher salt, and lemon zest until well combined to form the base of the crust.
Cut in Butter: Using a pastry cutter or butter knife, cut the cold butter into the dry ingredients until the mixture resembles pea-sized crumbs. This creates a crumbly, dry texture essential for a flaky crust.
Form and Chill the Crust: Firmly press the butter-flour mixture evenly into the prepared pan. Freeze for about 20 minutes or refrigerate for 30 minutes to keep the butter cold, which ensures a flaky crust texture after baking.
Preheat Oven and Bake Crust: While the crust chills, preheat your oven to 350°F (175°C). Bake the crust for 24-25 minutes until the edges turn golden and the surface looks matte and not shiny. Remove from oven and allow it to cool to room temperature.
Make Lemon Custard: In a large bowl or stand mixer, beat together eggs, granulated sugar, flour, kosher salt, lemon zest, and fresh lemon juice for about 2 minutes. Make sure to scrape down the sides and bottom to fully incorporate the eggs and mixture.
Pour Custard Over Crust: Once the crust has mostly cooled, evenly pour the lemon custard mixture over the crust.
Bake the Lemon Layer: Return the pan to the oven and bake at 350°F (175°C) for 30-35 minutes. The edges should be set and the center slightly wiggly but not liquid. A darker edge indicates the center has set properly.
Cool and Chill: Remove from the oven and cool the bars on a wire rack for 20-30 minutes. Cover with plastic wrap without touching the surface and refrigerate for at least 2-3 hours until fully chilled and set.
Cut and Serve: After chilling, use a sharp knife to cut the lemon bars into 24 servings, wiping the knife between cuts for clean edges. Trim the edges if desired. Dust the tops lightly with powdered sugar through a sieve before serving for a classic lemon bar finish.

Notes

Use cold butter to achieve a flaky crust.
Freezing or chilling the crust before baking helps create a better texture.
Adjust lemon zest and juice if you prefer more or less tartness.
Be careful not to overbake the lemon custard to keep it creamy with a slight jiggle in the center.
Dust with powdered sugar only after chilling to prevent melting.
Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days.