| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 15 min |
| Yield: | 20 bars |
Ingredients
- 2 sticks salted butter, cut into cubes, plus more for greasing the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 6 large eggs
- Zest and juice of 5 lemons
- Powdered sugar, for sifting
Instructions
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
- Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
- For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 253 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 80 mg |
| Sodium | 118 mg |
Reviews
Very sour.
Do you cool the crust before pouring the curd on top, or pour it on the warm crust?
Recipes should always be given in gram weights. A “cup” of flour is 120g but you can end up with much more depending on whether you dip the cup into the flour or spoon and level. Always give gram weights for ingredients instead of volume measurements.
Use parchment, not foil. Add some pure vanilla extract or paste to the shortbread base and/or a little lemon zest. When the shortbread base comes out of the oven poke holes in it with a fork (docking) don’t go all the way through. This will help the filling stick to the base.
Bake at 330 and remove when just almost set. Low and slow results in no browning on the edges. You should have about a cup to a cup and a 1/4 of lemon juice.
Otherwise good recipe.
These were super easy and absolutely delicious, brought it to a Labor Day BBQ and was inundated with requests for the recipe.
Excellent. Second time I made a few changes. I made a lemon compound butter the day before for the crust. In the filling, I stead of zesting the lemon, I peeled the lemon using a sharp pealer, not getting any white. I put the peeling with half a cup sugar in the processor until it looks like yellow sugar. Then.added this to the rest of the sugar for the filling.
They made me pucker….in a good way!
Do Not Use Foil! My 1st batch was a disaster because the lemon mixture got between the baked crust and foil underneath since there was just enough airspace to allow. Turned into mush! 2nd batch, no foil, just buttered pan. Bars came out perfect and did not stick to pan!
the video never shows her putting tin foil in the bottom of the pan when do you do it before the butter or after
This recipe never disappoints!! These lemon bars are always a crowd pleaser!!
I’ve made this recipe almost exactly as written several times now. They turn out wonderful every time! I do freeze the crust for about 20 minutes before baking. I’ve found this gives a nice crisp crust for your bars. I also usually omit the powdered sugar on top, but our house prefers more tart lemon bar.