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Lemon Bars Recipe

Lemon Bars Recipe

Make Lemon Bars Recipe: bright lemon custard on a buttery crust—perfect for parties and easy to master.

Ingredients

Instructions

Step 1: Preheat and prepare the pan

Preheat your oven to 350°F (175°C) and ready a 9 x 13-inch metal baking pan: lightly grease the bottom and long sides with nonstick spray or soft butter, line the bottom and two long sides with parchment leaving a 1–2 inch overhang, grease the parchment edge, and dust the pan with 1 tablespoon flour, tapping out any excess. This simple setup prevents sticking and makes removing the slab effortless once the bars are chilled.

Step 2: Combine dry ingredients and cut in butter

In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon fine sea salt until evenly blended. Add 1 cup cold cubed unsalted butter and use a pastry cutter, two forks, or your fingertips to cut the butter into the dry mix until the texture reads sandy with small pea-sized butter bits — it should clump lightly when you squeeze a handful. Work briskly so the butter stays cool and the crumbs remain tender.


Step 3: Press the crust into the pan

Transfer the sandy crust mixture into the prepared pan and press firmly and evenly into the bottom using your fingertips, then compact it with the flat bottom of a measuring cup or glass so the surface is uniformly dense. Pay attention to the edges and corners, pressing slightly more mixture there to avoid thin spots that over-brown. The surface should look smooth, slightly textured with compressed crumbs, and ready to par-bake.


Step 4: Par-bake the crust and let it rest

Slide the pan onto the center rack and par-bake at 350°F (175°C) for 20–22 minutes until the crust is just turning light golden at the edges and set across the top. Remove from heat and reduce the oven temperature to 325°F (165°C); let the crust cool on the counter for about 5 minutes so it’s hot but not bubbling — this helps prevent the filling from seeping underneath when poured.


Step 5: Whisk together the lemon filling

In a large mixing bowl whisk the 6 room-temperature eggs briefly until combined but not aerated. Add 2 1/4 cups granulated sugar and 1 tablespoon finely grated lemon zest and whisk until smooth and slightly thickened. Stir in 1 cup freshly squeezed strained lemon juice and 1 teaspoon vanilla until uniform, then fold in a mixture of 1/3 cup sifted flour and 1/4 teaspoon salt just until no dry pockets remain. For the silkiest texture, press the filling through a fine-mesh sieve into a clean jug or bowl to remove any chalazae or coarse zest pieces; the result should be a glossy, slightly viscous lemon custard.


Step 6: Assemble and bake the bars

Give the filling a quick gentle re-whisk, then carefully pour it over the warm par-baked crust, tilting the pan so the filling settles into an even layer. Rap the pan gently on the counter if bubbles form, skimming any that rise. Bake at 325°F (165°C) for 20–25 minutes until the edges are set and the center still has a slight, non-liquid jiggle; the surface should be matte and pale, not deeply browned.

Step 7: Cool, chill, and prepare to cut

Transfer the pan to a wire rack and cool completely at room temperature (about 1–1½ hours), then cover loosely and refrigerate for at least 2 hours until thoroughly chilled and firm. Chilling firms the custard and makes for the cleanest slices. Use the parchment overhang to lift the chilled slab onto a cutting board; run a thin knife around any stuck edges before lifting if needed.

Step 8: Dust, cut, garnish, and store

Just before cutting, dust the top evenly with powdered sugar through a fine sieve; for the cleanest appearance dust again after slicing. Trim the edges if desired and cut into 18 or 24 bars using a long sharp knife wiped with a warm damp cloth between each cut for razor-clean sides. Place each rectangular bar on a serving platter and, if you like, top with a thin lemon twist or a few fresh raspberries or blueberries. Store leftovers in a single layer in the fridge for 4–5 days or freeze un-dusted bars for longer storage.


Notes