Classic Lemon Bars

  in Desserts, Recipes

These classic Lemon Bars feature a buttery shortbread crust topped with a tangy lemon custard filling, creating a delightful balance of sweet and tart flavors. Perfect for any occasion, they can be made ahead and even frozen for later enjoyment.

Recipe: Classic Lemon Bars

Ingredients:

For the Shortbread Crust:

  • 1/2 lb (16 Tbsp) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt

For the Lemon Filling:

  • 7 large eggs, room temperature
  • 3 cups granulated sugar
  • 2 Tbsp lemon zest (from 4 to 5 lemons)
  • 1 cup freshly squeezed lemon juice (from 5 large or 8 medium lemons)
  • 1 cup all-purpose flour
  • Confectioners’ sugar, for dusting

Instructions:

  1. Prepare the Crust:
    • Preheat oven to 350°F (175°C).
    • Line a 13x9x2-inch baking pan with parchment paper, allowing it to extend up the sides.
    • In a stand mixer fitted with the paddle attachment, cream together the softened butter and 1/2 cup sugar until light and fluffy.
    • Add vanilla extract, 2 cups flour, and salt; mix until the dough is crumbly and no dry flour remains.
    • Press the dough evenly into the prepared pan.
    • Bake for 18-20 minutes, or until lightly golden at the edges.
    • Transfer to a wire rack to cool slightly.
  2. Prepare the Lemon Filling:
    • While the crust is baking, whisk together the eggs and 3 cups sugar in a large mixing bowl until blended.
    • Add lemon juice and lemon zest; whisk to combine.
    • Add 1 cup flour and whisk until smooth and well blended, ensuring no traces of flour remain.
  3. Bake the Lemon Bars:
    • Pour the lemon filling over the warm crust.
    • Bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and no longer wobbly in the center.
    • Remove from the oven and cool in the pan on a wire rack for at least 1 hour.
    • Refrigerate for at least 2 hours before serving.
  4. Serve:
    • Use the parchment paper to lift the bars from the pan and transfer to a cutting board.
    • Cut into squares and dust with confectioners’ sugar before serving.

These lemon bars can be stored in the refrigerator for up to a week or frozen for 3-4 months. For clean slices, wipe the knife blade with a damp paper towel between cuts.