Hamdi Saidani This Lemon Bars Recipe is a classic and beloved dessert, which is made with a buttery shortbread crust and a tangy, sweet lemon filling. It’s a bright, refreshing treat perfect for any occasion, ready in about an hour and a half.
Lemon Bars Ingredients
For the crust:
- 1/2 pound (227g) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs, at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (from 4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- Confectioners’ sugar, for dusting
How To Make Lemon Bars
- Preheat and prep: Preheat the oven to 350°F (175°C).
- Make the crust: In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. In a separate bowl, combine the 2 cups of flour and the salt. With the mixer on low speed, gradually add the flour mixture to the butter until just combined.
- Press and chill the crust: Dump the dough onto a well-floured board and gather it into a ball. Flatten the dough with floured hands and press it evenly into the bottom and 1/2-inch up the sides of a 9x13x2-inch baking pan. Chill the crust in the refrigerator for about 10-15 minutes.
- Bake the crust: Bake the chilled crust for 15 to 20 minutes, until it’s very lightly browned. Let it cool on a wire rack while you prepare the filling. Leave the oven on.
- Make the filling: In a large bowl, whisk together the eggs, 3 cups of sugar, lemon zest, lemon juice, and the 1 cup of flour until smooth.
- Bake the bars: Pour the lemon filling over the cooled crust. Bake for 30 to 35 minutes, until the filling is set and no longer jiggles in the center.
- Cool and serve: Let the bars cool completely to room temperature in the pan. Once cooled, cut into squares or triangles and dust generously with confectioners’ sugar just before serving.
Recipe Tips
- How to get the best lemon flavor: Using freshly squeezed lemon juice is non-negotiable for this recipe. Bottled juice will not provide the same bright, tangy flavor. Zesting the lemons before you juice them is the easiest method.
- How to get clean cuts: For perfectly neat squares, make sure the bars are completely cooled (you can even chill them in the fridge for 30 minutes). Use a large, sharp knife, and wipe the blade clean between each cut.
- Room temperature ingredients: Using room temperature butter for the crust and room temperature eggs for the filling helps the ingredients combine more smoothly and evenly.
- Don’t overbake the crust: The crust should only be lightly browned. It will bake a second time with the filling, so you don’t want it to become too dark or hard.
What To Serve With Lemon Bars
These lemon bars are a standout treat on their own, but they also pair nicely with:
- A dollop of fresh whipped cream
- A side of fresh raspberries or blueberries
- A cup of black tea or coffee
How To Store Lemon Bars
Refrigerate: Once cooled, store the lemon bars in an airtight container in the refrigerator for up to one week. The crust will soften slightly over time. For the best presentation, dust with confectioners’ sugar just before serving, not before storing.
Lemon Bars Nutrition Facts
(Approximate values per bar, assuming 16 bars)
- Calories: 410 kcal
- Protein: 5g
- Carbohydrates: 65g
- Fat: 15g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my filling runny?
The filling may not have been baked long enough. It’s ready when the center is set and doesn’t wobble when you gently shake the pan. It will continue to firm up as it cools.
Can I use a different size pan?
This recipe is designed for a 9×13-inch pan. Using a smaller pan will result in a thicker crust and filling, which will require a longer baking time. An 8×8 or 9×9-inch pan would require halving the recipe.
Can I freeze lemon bars?
Yes. Let them cool completely, but do not dust with sugar. Wrap them tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the refrigerator and dust with confectioners’ sugar before serving.
Try More Recipes:
- Banana Bread Recipe
- Mexican Rice Pudding (“Arroz Con Leche”) Recipe
- Sunny’s Easy Bananas Foster Recipe
Lemon Bars Recipe
Description
A thick, buttery shortbread crust provides the perfect base for a luscious, tangy, and sweet lemon custard filling, finished with a generous dusting of powdered sugar.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: Cream butter and sugar. Mix in flour and salt. Press into a 9×13-inch pan.
- Bake crust for 15-20 minutes until lightly browned. Let cool.
- Make the filling: Whisk together eggs, sugar, lemon zest, lemon juice, and flour.
- Pour the filling over the cooled crust.
- Bake for 30-35 minutes until the filling is set.
- Cool completely, then dust with confectioners’ sugar before cutting and serving.
Notes
- Using fresh lemon juice is essential for the best flavor; do not use bottled juice.
- For clean, sharp cuts, ensure the bars are fully cooled and chilled before slicing with a sharp knife.
- The crust dough will be crumbly; use your floured hands to press it firmly and evenly into the pan.
- Wait to dust with confectioners’ sugar until just before serving, as it will dissolve into the filling upon storage.
