Lemon Bars Recipe
These tangy, citrusy treats are irresistibly bright and a breeze to prepare. Perfect for any occasion!
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Servings: 15 bars
Ingredients
- 12 tbsp unsalted butter melted (170g)
- 3 cups sugar 600g
- 2/3 cups powdered sugar 66g, for the shortbread, plus extra for dusting
- 3 tbsp lemon zest zest of three lemons
- 8 large eggs room temperature
- 1/2 tsp salt
- 1 cup fresh lemon juice 240mL
- 3 cups all-purpose flour 360g, divided (2 1/2 cups for crust, 1/2 cup for filling)
Instructions
- Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper.
- Combine 2 1/2 cups of flour with powdered sugar and salt in a mixing bowl. Stir in the melted butter until a dough forms. If desired, add a splash of vanilla extract to the mixture.
- Spread the dough evenly into the prepared pan, pressing it into a smooth layer. Bake for approximately 20 minutes, or until lightly golden.
- While the crust is baking, prepare the filling by adding sugar and lemon zest to a food processor. Blend until the sugar turns pale yellow and the zest is well incorporated. Alternatively, mince the zest finely and mix it with sugar manually.
- Transfer the sugar mixture to a large bowl. Add the remaining 1/2 cup of flour and mix thoroughly. Pour in the lemon juice and whisk in the eggs, stirring until fully combined.
- Once the crust is ready, pour the filling over the warm crust. Return the pan to the oven and bake for about 25 minutes, turning halfway through for even baking.
- Allow the bars to cool at room temperature for 1 hour, then refrigerate for 2 hours to set completely.
- Before serving, dust the top with powdered sugar. Slice into bars using a sharp knife, cleaning and dampening the blade between cuts for neat edges.
Notes
- Use only fresh lemon juice for the best flavor, as bottled versions can dull the citrusy brightness.
- Lining the baking dish with parchment paper ensures easy removal, though foil can be used as a substitute.
- The bars may appear slightly unset when first removed from the oven; they will firm up as they cool.
- These lemon bars can be prepared in advance. Once cut, freeze them on a baking tray, then wrap each bar individually. They can be stored in the freezer for up to three months. Dust with powdered sugar before serving.