Lemon Bars
Lemon Bars
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
For the Filling
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup lemon juice, from 2-3 lemons
- 1 teaspoon lemon zest, from 1 lemon
For Serving
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Add the 1 cup (2 sticks) of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press this crust mixture evenly into the bottom of the prepared 9x13 inch baking pan.
⏱️ 10 min
- 3
Bake the crust in the preheated oven for 20-25 minutes, or until it is lightly golden brown.
⏱️ 25 min•🌡️ 350
- 4
While the crust is baking, in a medium bowl, whisk together the 4 large eggs and 1 cup of granulated sugar until they are well combined. Stir in the 1/4 cup of lemon juice (from 2-3 lemons) and 1 teaspoon of lemon zest (from 1 lemon).
⏱️ 5 min
- 5
Once the crust is lightly golden, carefully pour the prepared lemon filling evenly over the hot crust in the pan. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center when gently shaken.
⏱️ 25 min•🌡️ 350
- 6
Remove the lemon bars from the oven and let them cool completely at room temperature. Once cooled, transfer the entire pan to the refrigerator and chill for at least 2 hours. This step is crucial to allow the bars to firm up properly.
⏱️ 120 min
- 7
Once thoroughly chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Cut the large bar into individual squares. Before serving, dust the lemon bars generously with powdered sugar for a beautiful finish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Bars
For the Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
For the Filling
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup lemon juice, from 2-3 lemons
- 1 teaspoon lemon zest, from 1 lemon
For Serving
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Add the 1 cup (2 sticks) of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press this crust mixture evenly into the bottom of the prepared 9x13 inch baking pan.
⏱️ 10 min - 3
Bake the crust in the preheated oven for 20-25 minutes, or until it is lightly golden brown.
⏱️ 25 min•🌡️ 350 - 4
While the crust is baking, in a medium bowl, whisk together the 4 large eggs and 1 cup of granulated sugar until they are well combined. Stir in the 1/4 cup of lemon juice (from 2-3 lemons) and 1 teaspoon of lemon zest (from 1 lemon).
⏱️ 5 min - 5
Once the crust is lightly golden, carefully pour the prepared lemon filling evenly over the hot crust in the pan. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center when gently shaken.
⏱️ 25 min•🌡️ 350 - 6
Remove the lemon bars from the oven and let them cool completely at room temperature. Once cooled, transfer the entire pan to the refrigerator and chill for at least 2 hours. This step is crucial to allow the bars to firm up properly.
⏱️ 120 min - 7
Once thoroughly chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Cut the large bar into individual squares. Before serving, dust the lemon bars generously with powdered sugar for a beautiful finish.
⏱️ 5 min