Description
Classic Lemon Bars feature a buttery, flaky shortbread crust topped with a tangy, smooth lemon custard. This bright and refreshing dessert is dusted with powdered sugar for a perfect balance of sweet and tart. Ideal for entertaining or a special treat, these lemon bars combine a tender crust with a luscious lemon layer baked to perfection.
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 if using table salt)
- 1 teaspoon lemon zest (zest of one lemon)
- 1 cup cold butter (2 sticks)
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 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 Finishing
- Powdered sugar, for dusting
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper or alternatively, spray with nonstick spray or rub with 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 well combined.
- Cut in Butter: Using a pastry cutter or butter knife, cut 1 cup cold butter into the flour mixture until pea-sized pieces form; the mixture will be crumbly and dry.
- Form and Chill the Crust: Press the butter-flour mixture firmly and evenly into the prepared pan. Freeze for 20 minutes or chill in fridge for 30 minutes to keep the butter cold for a flaky crust.
- Preheat Oven and Bake Crust: Preheat oven to 350°F (175°C). Bake crust for 24-25 minutes until edges are golden and top is matte with no shine. Remove and cool to room temperature.
- Make Lemon Custard: In a large bowl or stand mixer, beat 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup + 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup + 2 tablespoons lemon juice for about 2 minutes, scraping sides to fully combine.
- Pour Custard Over Crust: Once crust has cooled, pour lemon custard evenly over the crust.
- Bake the Lemon Layer: Bake at 350°F (175°C) for 30-35 minutes until edges are set and center is slightly wiggly but not liquid; edges may darken slightly.
- Cool and Chill: Cool bars on a wire rack for 20-30 minutes. Cover loosely with plastic wrap and refrigerate for at least 2-3 hours until fully set and cold.
- Cut and Serve: Use a sharp knife to cut into bars, wiping knife between cuts. Trim edges if desired and dust tops with powdered sugar just before serving.
Notes
- Use fresh lemons for best flavor and natural tartness.
- Chilling the crust before baking helps achieve a flaky and tender base.
- Ensure lemon custard is not overbaked; a slightly wiggly center results in a smooth texture.
- Dust with powdered sugar just before serving to maintain its delicate appearance.
- Store leftovers refrigerated for up to 3-4 days.
