Description
This Classic Lemon Bars recipe features a flaky, buttery crust topped with a tangy and smooth lemon custard. Perfectly balanced between sweet and tart, these bars are baked to golden perfection, chilled, and dusted with powdered sugar for an elegant finish. Ideal for gatherings or a refreshing dessert any time of year.
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 the amount if using table salt)
- 1 teaspoon lemon zest (zest of one lemon)
- 1 cup cold butter (2 sticks)
Lemon Custard
- 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 the amount 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)
For Garnish
- Powdered sugar, for dusting the finished lemon bars
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper. Alternatively, spray the sides with nonstick spray or rub with butter to prevent sticking, ensuring easy removal of the bars later.
- Mix Dry Ingredients for Crust: In a large bowl, whisk together 1 and 3/4 cups flour, 1/4 cup cornstarch, 2/3 cup powdered sugar, 1/2 teaspoon kosher salt, and 1 teaspoon lemon zest until fully combined.
- Cut in Butter: Using a pastry cutter or butter knife, cut 1 cup cold butter into the dry ingredients until the mixture resembles pea-sized crumbs. The mixture will be crumbly and dry—this is expected.
- Form and Chill the Crust: Press the butter-flour mixture firmly and evenly into the prepared pan. Freeze for about 20 minutes or chill in the fridge for 30 minutes to keep the butter cold, which helps achieve a flaky crust.
- 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 are golden and the top appears matte and no longer shiny. Remove and let cool to room temperature.
- Make Lemon Custard: In a large bowl or stand mixer, thoroughly beat together 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup plus 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup plus 2 tablespoons fresh lemon juice for about 2 minutes, scraping the sides and bottom to ensure full incorporation.
- Pour Custard Over Crust: Once the crust is mostly cooled, pour the lemon custard mixture evenly over it, spreading gently if needed.
- Bake the Lemon Layer: Bake for 30-35 minutes at 350°F (175°C) until the edges are set and the center is just slightly wiggly but not liquid. The edges may darken slightly, which ensures the center is properly set.
- Cool and Chill: Let the bars cool on a wire rack for 20-30 minutes. Cover loosely with plastic wrap, making sure not to touch the top, and refrigerate for at least 2-3 hours until completely chilled and set.
- Cut and Serve: Once chilled, cut into 24 bars using a sharp knife, wiping the knife between cuts for clean slices. Trim edges if desired. Just before serving, dust the tops generously with powdered sugar using a sieve for a classic presentation.
Notes
- For best results, use fresh lemons for zest and juice to ensure bright flavor.
- Keep the butter cold when cutting into the dough for a flakier crust.
- Chilling the crust before baking prevents shrinking and helps maintain texture.
- Don’t overbake the lemon custard layer; the center should be slightly jiggly when done.
- Use a sharp knife and wipe it clean between cuts for neat bars.
- Can be stored covered in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
