| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 55 min |
| Yield: | 20 squares or 40 triangles |
Ingredients
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 316 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugar | 36 g |
| Protein | 4 g |
| Cholesterol | 87 mg |
| Sodium | 38 mg |
Reviews
Can these be frozen? If so, with or without powdered sugar?
I have made these many times, and this is the BEST lemon bar recipe I’ve ever found. My mother requests them constantly but if I made them as often as she asked, we’d never get anything else. I’m Making them again today since I’ve been craving them myself and Mom finally wore me down to make them again lol. Such a great summer dessert, and the zest and fresh juice is just heavenly
Made as written however we found these bars to taste really Eggy. Will keep searching for a recipe with less eggs
BEST lemon bar recipe out there. I halved the recipe & used a 9×9 square pan and it came out great. Perfect ratio of filling to crust.
I actually love the thin crust that forms on top since it adds a lovely crisp, textural bite. You’ll never need another recipe!!
I love these lemon bars but am wondering if they can be made with a graham cracker crust?
So good!! I make them all the time for friends and family, huge success!
First try, I followed recipe exactly. Checked them at about 24 mins and they were super jiggly so I let them go, unmonitored, until 30 minutes, and the shortbread got way too dark. Used a metal pan (as in the video) and did not use parchment, but wishing I had, as they seem to be sticking to the pan (they are still warm). Flavor and texture seem great, so I’m hopeful cooling will change things – and I’ll definitely try again with closer monitoring.
Everyone has their own taste, but this was not the best lemon bar recipe for my family. We felt there was too much filling relative to crust, and the filling in the center was too gooey and messy for us. I ended up cooking for 45 minutes and pulled it out of the oven when the center stopped jiggling. At that point the edges were overly browned. As others have noted, the bars do have a slightly eggy taste even after chilling overnight. The tartness level was right for us. The crust was perfect and I would make it again with different topping ratios (I used a pastry roller to get an even thickness in the pan).
I used blue bonnet butter instead of butter, cut the fat down and the dough was a different consistency but was good. Great recipe
I use this recipe often! Her lemon bars are requested at least once a month.
The only issue I have is that my 9×13 glass pan may be too small. The lemon curd seems to be thicker than her photos show.
But I love the bars!
The only issue I have is that my 9×13 glass pan may be too small. The lemon curd seems to be thicker than her photos show.
But I love the bars!