Description
This classic lemon bars recipe features a tender, flaky shortbread crust topped with a bright and tangy lemon custard. Perfectly balanced between sweet and tart, these bars are dusted with powdered sugar for an elegant finish. Ideal for dessert or a refreshing snack, these bars are baked to perfection and chilled to set the luscious lemon filling.
Ingredients
Scale
For the 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 (from 1 lemon)
- 1 cup (2 sticks) cold butter
For the 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)
- 1 cup + 2 tablespoons fresh lemon juice (about 6-8 medium lemons)
- Powdered sugar (for dusting before serving)
Instructions
- Prepare the crust: Line a 9×13 inch glass or ceramic pan with parchment paper or grease it with nonstick spray or butter to prevent sticking.
- 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 evenly combined.
- Cut in the butter: Using a pastry cutter or butter knife, cut the cold butter into the dry mixture until pea-sized bits form, ensuring an even distribution for a flaky crust.
- Press crust into pan: Firmly press the butter-flour mixture into the prepared pan using a measuring cup to compact it tightly, forming an even layer.
- Chill the crust: Freeze for 20 minutes or refrigerate for 30 minutes to keep the butter cold, which helps create a tender crust after baking.
- Preheat oven: Set the oven to 350 degrees Fahrenheit while the crust chills.
- Bake the crust: Bake the crust for 24-25 minutes until the edges turn golden and the top loses its shine but remains pale, with craggy holes indicating flakiness.
- Cool the crust: Let the baked crust cool completely or nearly completely before adding the lemon custard to prevent cooking the eggs prematurely.
- Prepare the lemon custard: In a large bowl or stand mixer, combine 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 lemon juice.
- Beat custard mixture: Mix thoroughly for about 2 minutes until the eggs are fully incorporated and the mixture is smooth, scraping sides and bottom as needed.
- Pour custard over crust: Evenly pour the lemon custard mixture onto the cooled shortbread crust.
- Bake lemon bars: Return to the oven and bake for an additional 30-35 minutes. The edges should be set and browned, while the center remains slightly wobbly but not liquidy.
- Cool on wire rack: Allow the lemon bars to cool for 20-30 minutes to help firm the filling.
- Chill bars: Cover loosely with plastic wrap and refrigerate for at least 2-3 hours to fully set the custard and enhance flavor.
- Rest before serving: For best texture and flavor, let the bars sit for about 30 minutes outside the fridge before slicing.
- Slice the bars: Use a sharp chef’s knife, wiping it clean between cuts. Trim the edges for best presentation, cutting the bars into small squares as they are rich.
- Dust with powdered sugar: Just before serving, dust the top with powdered sugar using a sieve for a delicate finish. Avoid dusting too early as it will absorb into the custard.
- Store leftovers: Keep any uneaten lemon bars covered in the refrigerator for several days to maintain freshness.
- Freeze for longer storage: Lemon bars can be frozen. Thaw overnight in the fridge before serving for best results.
Notes
- Use cold butter to achieve a tender and flaky crust.
- Properly measuring flour by spooning and leveling prevents a dense crust.
- Lemon zest amount can be adjusted for tartness to your preference.
- Make sure the custard is slightly wobbly in the center after baking; it will firm up when chilled.
- Dust powdered sugar just before serving to maintain a fresh appearance.
- Cut the bars into smaller pieces due to their richness for better portion control.
- Chilling the crust before baking and the bars after baking is essential for best texture.
- Freezing extends storage life; thaw bars fully before serving.
