Bakery

Lemon Bars

Name: Lemon Bars
Total time: 50 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: 1 cup unsalted butter, softened; 2 cups all-purpose flour (divided); 1/2 cup powdered sugar (plus extra for dusting); 4 large eggs; 1 1/2 cups granulated sugar; 2/3 cup fresh lemon juice (about 4 lemons); 1 tbsp lemon zest; 1/4 tsp salt

A buttery shortbread crust topped with a bright, tangy lemon custard and a snowfall of powdered sugar.

50 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

5 steps

1
Preheat the oven to 350°F and line a 9x13-inch pan with parchment, then beat the softened butter with the 1/2 cup powdered sugar until creamy and mix in 1 3/4 cups of the flour until a soft crumbly dough forms.

2
Press the dough firmly into an even layer across the bottom of the pan and bake for 18 to 20 minutes until the edges are lightly golden and the crust is set.
3
While the crust bakes, whisk the eggs, granulated sugar, lemon juice, lemon zest, salt, and the remaining 1/4 cup flour together until completely smooth and uniform.
4
Pour the lemon filling over the hot crust as soon as it comes out of the oven, then return to the oven and bake for another 20 to 22 minutes until the center is just set and no longer jiggly.
5
Cool completely in the pan, then refrigerate for at least 1 hour for clean slices, dust generously with powdered sugar, and cut into squares.

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