Air Fryer Lemon Bars

How to Make Air Fryer Lemon Bars

1. 1

   Step 1: Make and press the crust

   In a bowl combine the 1 cup flour, 1/3 cup powdered sugar and 1/8 teaspoon salt. Stir in the melted butter until mixture comes together, then press evenly into the bottom of a 7-inch (18 cm) square or round pan lined with a strip of parchment for easy removal.

   For this step

   • 1 cupAll-purpose flour
   • 1/3 cupPowdered (confectioners') sugar
   • 6 tablespoonsUnsalted butter, melted
   • a pinchSalt
   
2. 2

   Step 2: Par-bake the crust in the air fryer

   Preheat the air fryer to 320°F (160°C). Place the prepared pan in the basket and bake the crust for 8–10 minutes, just until it begins to set and the edges are slightly golden. Remove from the air fryer and keep the oven temperature the same.

   For this step

   • 3/4 cupGranulated sugar
   • 2 countLarge eggs
   • 1/4 cupFresh lemon juice
   • 1 teaspoonLemon zest
   • 1 1/2 tablespoonsCornstarch (for filling)
   
3. 3

   Step 3: Whisk the lemon filling

   While the crust is warm, whisk together the granulated sugar, cornstarch, eggs, lemon juice and lemon zest until smooth and well combined. Make sure the cornstarch is fully dissolved to avoid grainy texture.
   
4. 4

   Step 4: Bake the assembled bars

   Pour the filling over the hot crust and return the pan to the air fryer. Bake at 320°F (160°C) for 12–15 minutes, until the filling is set at the edges and only slightly jiggly in the center. The top should be matte rather than glossy.
   
5. 5

   Step 5: Cool, chill, slice and serve

   Cool the pan on a wire rack 20–30 minutes, then refrigerate at least 1 hour to fully firm. Run a knife around the edges, lift out using the parchment, dust with additional powdered sugar if desired, and cut into 6 bars. Store refrigerated up to 3 days.
   

1. In a bowl combine the 1 cup flour, 1/3 cup powdered sugar and 1/8 teaspoon salt. Stir in the melted butter until mixture comes together, then press evenly into the bottom of a 7-inch (18 cm) square or round pan lined with a strip of parchment for easy removal.
2. Preheat the air fryer to 320°F (160°C). Place the prepared pan in the basket and bake the crust for 8–10 minutes, just until it begins to set and the edges are slightly golden. Remove from the air fryer and keep the oven temperature the same.
3. While the crust is warm, whisk together the granulated sugar, cornstarch, eggs, lemon juice and lemon zest until smooth and well combined. Make sure the cornstarch is fully dissolved to avoid grainy texture.
4. Pour the filling over the hot crust and return the pan to the air fryer. Bake at 320°F (160°C) for 12–15 minutes, until the filling is set at the edges and only slightly jiggly in the center. The top should be matte rather than glossy.
5. Cool the pan on a wire rack 20–30 minutes, then refrigerate at least 1 hour to fully firm. Run a knife around the edges, lift out using the parchment, dust with additional powdered sugar if desired, and cut into 6 bars. Store refrigerated up to 3 days.