Lemon Bars
Servings: 20 -24 bars
Calories: 267kcal
My easy lemon bars recipe features a simple, 4-ingredient crust and a thick lemon filling with more of a sweet-tart, citrus-forward taste than most lemon bar recipes.
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Equipment
- 1 (13x 9-inch) Baking Pan
- Parchment Paper
- 1 Medium Mixing Bowl
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Wooden Spoon or Spatula
- 1 Microplane or Zester
- 1 Citrus Juicer (optional, but helpful)
- 1 Flat-Bottom Glass
- 1 Fine Mesh Sieve
Ingredients
Crust
- 2 2/3 cups unbleached, all purpose flour
- 2/3 cup confectioners’ sugar
- 14 tablespoons unsalted butter melted
- 1/2 teaspoon salt
Filling
- 2 1/2 cups granulated sugar
- 4 tablespoon lemon zest from about 4 lemons
- ½ cup unbleached all-purpose flour
- 7 large eggs lightly beaten
- 1 cup fresh lemon juice from about 4 lemons
- Confectioners’ sugar for serving
Instructions
- Arrange an oven rack in the middle position and preheat the oven to 350°F. Line a 13 x 9 x 2-inch pan with a parchment sling both directions in the pan.
- In a medium bowl, whisk the flour, confectioners’ sugar and salt. Add the melted butter and mix with a spoon until no dry streaks remain. Dough should end up in large crumbles.
- Spread the crumbled dough evenly in the prepared pan. Press the dough into the pan, smoothing any seams, making sure the dough has no cracks. For an even crust, take a glass with a flat bottom and press down on the dough all around the pan to smooth the surface.
- Bake for 20-25 minutes, or until pale golden brown.
- While the crust bakes, make the filling. In a large bowl, rub together the sugar and lemon zest with your fingertips until the zest is completely mixed in and fragrant and damp. Whisk in the ½ cup flour. Add the eggs and lemon juice and whisk until fully combined.
- Remove the baked crust from the oven and pour the egg mixture into the hot crust. Return to the oven and bake for an additional 23-25 minutes, turning the pan halfway through baking, until the filling is set, barely jiggles when the pan is shaken, and is lightly browned at the edges.
- Cool completely for at least an hour. Then chill in the refrigerator until cold before cutting. Cut into bars. Sift confectioners’ sugar evenly over the top just before serving.
Notes
Storage:
- Store leftover lemon bars in an airtight container in the refrigerator for up to 4-5 days. For the best texture, keep them chilled and dust with fresh confectioners’ sugar just before serving.
- To freeze, place the bars (without powdered sugar) in a single layer or between sheets of parchment paper in a freezer-safe container for up to 2 months.
- Thaw in the refrigerator overnight, then bring to room temperature and dust with confectioners’ sugar before serving.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 4-5 days. For the best texture, keep them chilled and dust with fresh confectioners’ sugar just before serving.
- To freeze, place the bars (without powdered sugar) in a single layer or between sheets of parchment paper in a freezer-safe container for up to 2 months.
- Thaw in the refrigerator overnight, then bring to room temperature and dust with confectioners’ sugar before serving.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 85mg | Potassium: 63mg | Fiber: 1g | Sugar: 25g | Vitamin A: 341IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg
