Classic Lemon Bars

How to Make Classic Lemon Bars

1. 1

   Step 1: Preheat and make the shortbread crust

   Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Cut the cold cubed butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs and clumps when squeezed. Press the mixture evenly into the bottom of an 8x8-inch (20x20 cm) square baking pan lined with parchment, then bake until lightly golden at the edges, about 15–18 minutes.

   For this step

   • 1 3/4 cupsAll-purpose flour
   • 2/3 cupPowdered (confectioners') sugar
   • 12 tablespoonsUnsalted butter, cold and cubed
   • 1/4 teaspoonSalt
2. 2

   Step 2: Prepare the lemon filling

   While the crust bakes, whisk together the granulated sugar and eggs in a medium bowl until smooth and slightly pale. Stir in the lemon zest and lemon juice until fully combined; if desired, add 1–2 tablespoons of flour (from the crust flour) to help the filling set. Strain the mixture through a fine-mesh sieve for an extra-silky texture (optional).

   For this step

   • 1 1/2 cupsGranulated sugar
   • 4 largeLarge eggs
   • 1/2 cupFresh lemon juice and zest (about 3 large lemons)
   
3. 3

   Step 3: Bake the bars with the filling

   Pour the lemon filling over the hot prebaked crust and spread gently to an even layer. Return the pan to the oven and bake until the filling is set but still has a slight jiggle in the center, about 18–22 minutes. Remove from the oven and let cool on a rack until it reaches room temperature.
   
4. 4

   Step 4: Chill, slice, and serve

   Chill the pan in the refrigerator for at least 1–2 hours to fully set the filling, then lift the parchment out of the pan and transfer to a cutting board. Dust the top with additional powdered sugar if desired, slice into 8 bars, and serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Cut the cold cubed butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs and clumps when squeezed. Press the mixture evenly into the bottom of an 8x8-inch (20x20 cm) square baking pan lined with parchment, then bake until lightly golden at the edges, about 15–18 minutes.
2. While the crust bakes, whisk together the granulated sugar and eggs in a medium bowl until smooth and slightly pale. Stir in the lemon zest and lemon juice until fully combined; if desired, add 1–2 tablespoons of flour (from the crust flour) to help the filling set. Strain the mixture through a fine-mesh sieve for an extra-silky texture (optional).
3. Pour the lemon filling over the hot prebaked crust and spread gently to an even layer. Return the pan to the oven and bake until the filling is set but still has a slight jiggle in the center, about 18–22 minutes. Remove from the oven and let cool on a rack until it reaches room temperature.
4. Chill the pan in the refrigerator for at least 1–2 hours to fully set the filling, then lift the parchment out of the pan and transfer to a cutting board. Dust the top with additional powdered sugar if desired, slice into 8 bars, and serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.