Classic Lemon Bars
These easy lemon bars are a delightful combination of a bright and tangy citrus filling over top of a crumbly, buttery shortbread crust.
Servings: 24
Equipment
- 9x13 baking dish
Ingredients
For the crust
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon Kosher salt
- 1 & ½ teaspoons vanilla extract
For the lemon filling
- 3 cups granulated sugar
- 1 cup all-purpose flour
- 7 large eggs room temperature
- 1 cup lemon juice (zest lemons before juicing) (about 5 large lemons)
- 1 tablespoon lemon zest
- confectioners sugar, for dusting
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch glass baking dish and line with parchment paper, leaving an overhang on the sides for easy removal later. Grease parchment paper.
- In a bowl to a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and vanilla until combined. Scrape the bowl to incorporate thoroughly. Add the flour and salt and mix together until crumbly. Give it a good stir to be sure there are no streaks of flour. Evenly distribute onto the bottom of the prepared baking dish. Press firmly with your fingers to make the crust.
- Bake for 20-22 minutes, or until firm and very light golden around the edges.
Instructions for the filling:
- In a large bowl, whisk together 3 cups sugar and 1 cup flour to get any lumps out. Whisk in 7 eggs, 1 cup lemon juice, and lemon zest until combined.
- Pour over the baked crust.
- Bake for 30-33 minutes or until the center is set and doesn’t jiggle. There may be small air bubbles on the surface, which is normal.
- Allow bars to cool to room temperature for at least one hour and then chill in the refrigerator for at least 2 hours prior to serving.
- Just before serving, dust with confectioners’ sugar and cut into squares.
Notes
- I don’t recommend store-bought bottled lemon juice because it won’t have as much flavor as fresh.
- Some batches may have tiny air bubbles on the top of the lemon filling. This is normal and may occur due to over whisking the lemon filling. No problem though! It doesn’t affect the flavor or texture and will be covered up by powdered sugar.
- To slice, place a sharp knife under hot water and then dry on a towel. Cut through bars, wiping the blade in between cuts, and if necessary, run under hot water again.
- These are so adaptable, that you could make other flavors as well!
- Stir in a cup of fresh blueberries into the filling for Blueberry Lemon Bars.
- Stir in one cup of fresh raspberries into the filling for Raspberry Lemon Bars.
- To make Meyer Lemon Bars, simply use Meyer lemons.
Nutrition
Calories: 261kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 71mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 316IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg