How I Finally Nailed Lemon Bars — Fast, Bright & Foolproof
- Prep
- 20 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 15
- Calories
- 385 kcal
- Carbs
- 66.00 g
Ingredients
- 2 1/2 cupsall-purpose flour (divided (2 1/2 cups for crust and 1/2 cup for filling))
- 2/3 cupspowdered sugar (for shortbread, plus more for dusting)
- 1/2 tspsalt
- 12 tbspunsalted butter (melted)
- 3 tbsplemon zest (zest of three lemons)
- 3 cupssugar
- 8 largeeggs (room temperature)
- 1 cuplemon juice (fresh)
Instructions
- 1
Heat oven to 350F and line a 9x13 baking dish with parchment paper.
- 2
Whisk together 2 1/2 cups of flour with powdered sugar and salt, then pour in the melted butter and mix until combined.
- 3
Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
- 4
In a food processor, pulse the sugar with the lemon zest until fully incorporated and the sugar is light yellow.
- 5
In a large bowl, mix the sugar and remaining half cup of flour.
- 6
Pour in the lemon juice and add the eggs then mix very well until completely combined.
- 7
Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake.
- 8
Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
- 9
Dust with powdered sugar and cut into bars using a clean, sharp, damp knife.