Perfect Lemon Bars

overhead close up cut lemon bar squares on parchment paper

5 from 2

The best Lemon Bars recipe with a buttery shortbread crust, bright and tangy lemon filling, and a dusting of powdered sugar. Perfectly pretty and delicious!

Prep Time10

Cook Time45

Cool and Chill3

Total Time3 55

Course: Dessert

Cuisine: American

Keyword: lemon bars recipe

Servings: Bars

Ingredients

For the Crust

1 3/4 cups all-purpose flour , spooned and leveled
1/4 cup cornstarch
1/2 teaspoon salt
1 cup powdered sugar (plus more for finishing)
1 cup (2 sticks) cold unsalted butter , cut into small cubes

For the Lemon Filling

6 large eggs
2 1/2 cups granulated sugar
1/3 cup + 1 tablespoon all-purpose flour
1 cup fresh lemon juice
2 tablespoons lemon zest

Instructions

FOR THE CRUST:
Preheat oven to 350 degrees F with rack in the center position.
Spray a 9x13 baking dish with nonstick spray, then line with parchment paper, making sure there's an overhang on both of the longer sides (this really helps for easy removal.)
Place the flour, corn starch, salt, and powdered sugar in the bowl of a food processor; pulse a few times to incorporate. Add the butter and blend until the mixture resembles crumbs, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer and a little up the sides (this keeps the filling from spilling beneath the crust).
Refrigerate for 30 minutes (or freeze for 15 minutes.)
Bake the crust until just beginning to brown slightly at the top edges, 15 to 20 minutes.
FOR THE LEMON FILLING:
Make the filling while the crust bakes (it needs to sit for 10 minutes before being poured on top of the crust.)
In a large bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest. Be sure the sugar is dissolved and flour is completely incorporated with no lumps remaining.
PUT IT TOGETHER:
When the crust is ready, give the lemon mixture a quick stir and then pour over top.
Return pan to the oven and bake another 20-25 minutes, or until the top is slightly browned and the custard looks set and firm. (All ovens run differently.) Let the bars cool completely to room temperature; it will take several hours.
Once room temp, pop them in the fridge until cold and firm.
CUT AND SERVE:
To cut, use the parchment overhang to lift the rectangle out of pan and onto a cutting board. Carefully loosen the parchment from the edges of the crust.
Using a sharp knife, cut into even squares. (For really clean cuts, slightly dampen the blade before cutting and clean it off in between each slice, using one downward motion to cut through.)
Dust the squares with powdered sugar, using a fine sieve.
Serve and enjoy!
NOTE: Don't miss the helpful tips in the full article for optimal results.

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