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Lemon Bars

These lemon bars feature a crisp, buttery crust topped with a vibrant, tangy lemon filling infused with freshly grated lemon zest. The recipe involves baking the crust until golden and pouring a smooth, zesty filling over it, then baking again until set. The final appearance is bright yellow with a light dusting of powdered sugar, offering a refreshing texture with a slight wobble in the center and a tender, crumbly crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter cut into small cubes
  • 2 large lemon for zest and juice
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1/2 cup fresh lemon juice about 2 lemons
  • powdered sugar for dusting Powdered sugar optional, for finishing

Equipment

  • Baking dish
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Grater
  • Parchment paper

Method
 

  1. Preheat your oven to 175°C (350°F). Line a 9x13 inch baking dish with parchment paper, allowing some overhang for easy removal.
  2. In a mixing bowl, combine the flour, powdered sugar, and salt. Mix until evenly blended.
  3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
  4. Press this crumbly mixture evenly into the prepared baking dish to form the crust. Use the back of a spoon or your fingers to smooth it out.
  5. Bake the crust for 15-20 minutes or until it turns lightly golden and fragrant with butter. Remove from the oven and set aside to cool slightly.
  6. Zest both lemons finely with a grater, then juice them until you have about half a cup of lemon juice. In a bowl, whisk together the eggs, sugar, lemon zest, and lemon juice until the mixture is smooth and slightly frothy.
  7. Pour the lemon filling over the slightly cooled crust, spreading it evenly with a spatula.
  8. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set with a slight jiggle in the center and the edges are lightly golden.
  9. Remove the bars from the oven and let them cool completely in the dish on a wire rack. Once cooled, dust with powdered sugar and refrigerate if desired for cleaner cuts.
  10. Use a sharp knife wiped clean between slices to cut into squares. Serve at room temperature or chilled for a refreshing lemon treat.

Notes

For an extra zing, add a little more lemon zest or a splash of lemon extract. Keep bars refrigerated for up to 3 days, or freeze for longer storage. The bars are best enjoyed after they've cooled and set fully.