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Classic Lemon Bars
Classic Lemon Bars
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Prep Time:
10 minutes
Cook Time:
37 minutes
Total Time:
107 minutes
Indulge in zesty Classic Lemon Bars with velvety lemon curd on a buttery shortbread crust. Ready in just 45 minutes!
Ingredients:
  • For the crust:
  • 2 1/4 cups (284 g) all-purpose flour
  • 2/3 cup (152 g) granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, cold
  • For the lemon filling:
  • 4 large eggs
  • 1 cup (219 g) sugar
  • 1/3 cup (43 g) all-purpose flour
  • 2/3 cup lemon juice (from 3 lemons)
Instructions:
  • Line a 9x13 pan with parchment paper, allowing it to hang over the sides for easy removal and cutting. Preheat the oven to 350°F.
  • In a large mixing bowl, whisk together flour, sugar, and salt until evenly combined.
  • Prepare the butter: Cut the cold butter into cubes and coat them with flour by pinching and smoothening the mixture between your fingers until the butter is the size of smashed almonds and peas. Alternatively, pulse in a food processor 6-7 times for a similar result.
  • Press the crust into your baking dish evenly with your fingers and bake for 20-25 minutes until dry and slightly golden at the edges.
  • With 10 minutes remaining for the crust to bake, prepare the filling: In a medium bowl, combine eggs, yolk, and sugar. Stir in flour until smooth. Add lemon juice and vanilla, continue stirring until well combined.
  • After baking the crust, pour the curd over the warm crust and bake for 12 minutes in a glass pan or 10 minutes in a metal pan. The filling is done when it doesn’t jiggle and has bubbled. Check 2 minutes before you think it’s ready. Avoid over-baking to prevent a spongy filling.
  • Allow the bars to cool for 1 hour, either on the counter or in the refrigerator, after removing from the oven. Utilize the parchment sling to transfer the bars to a cutting board. Cut into squares and sprinkle with powdered sugar.

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