Classic Lemon Bars
A buttery shortbread crust under a sharp, silky lemon custard, dusted with powdered sugar and cut into neat squares.
Chef's note Pour the filling onto the crust while the crust is still hot. That seals it so it stays crisp.
Chef's note Pour the filling onto the crust while the crust is still hot. That seals it so it stays crisp. For clean edges, chill the bars well and wipe the knife between cuts.
Ingredients
- 1 cup all-purpose flour 125 g, for the crust
- ¼ cup powdered sugar 30 g, plus more for dusting
- ¼ tsp fine salt
- ½ cup unsalted butter 113 g, melted
- 3 large eggs at room temperature
- 1 cup granulated sugar 200 g
- 3 tbsp all-purpose flour 24 g, for the filling
- 1 tbsp lemon zest from 2 lemons
- ½ cup fresh lemon juice 120 g, from 3 to 4 lemons
Steps
Heat the oven to 350°F. Line an 8x8-inch metal pan with parchment, leaving extra hanging over two sides to use as handles.
Stir 1 cup all-purpose flour, ¼ cup powdered sugar and ¼ tsp fine salt together, then stir in ½ cup unsalted butter until it forms a soft dough. Press it evenly into the pan.
Bake the crust until light golden at the edges, 18 to 20 minutes.
While the crust bakes, whisk 3 large eggs, 1 cup granulated sugar and 3 tbsp all-purpose flour until completely smooth. Whisk in 1 tbsp lemon zest and ½ cup fresh lemon juice. Skim off any foam.
Lower the oven to 325°F. Pour the filling over the hot crust and bake 20 to 25 minutes, until the edges are set and the center barely wobbles when you nudge the pan.
Cool to room temperature on a rack, about 1 hour, then refrigerate at least 2 hours.
Lift the bars out by the parchment, dust heavily with powdered sugar, and cut into 16 squares with a sharp knife, wiping it between cuts. Keep refrigerated up to 4 days.
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