Thick Lemon Bars

How to Make Thick Lemon Bars

1. 1

   Step 1: Make and blind-bake the shortbread crust

   Preheat the oven to 350°F (177°C). In a bowl, combine the flour, granulated sugar (crust), and kosher salt, then cut in the cold cubed butter until the mixture resembles coarse crumbs; you can use a pastry cutter or pulse in a food processor. Press the mixture evenly into the bottom and slightly up the sides of an 8x8-inch pan lined with parchment, chill for 10–15 minutes to firm the butter, then bake for 18–20 minutes until the edges are lightly golden.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/3 cupGranulated sugar (for crust)
   • 1/4 tspKosher salt
   • 3/4 cupUnsalted butter, cold and cubed
2. 2

   Step 2: Whisk the thick lemon filling

   Reduce the oven to 325°F (163°C). While the crust bakes, whisk together the granulated sugar (filling) and cornstarch in a medium bowl, then whisk in the eggs one at a time until smooth. Stir in the fresh lemon juice and lemon zest and whisk until fully combined; for an extra-smooth custard, strain the mixture through a fine-mesh sieve into a clean bowl.

   For this step

   • 1 1/4 cupsGranulated sugar (for filling)
   • 3 tbspCornstarch
   • 4 largeLarge eggs
   • 2/3 cupFresh lemon juice (about 3-4 lemons)
   • 2 tbspLemon zest
3. 3

   Step 3: Bake the lemon filling on the hot crust

   Pour the prepared lemon mixture over the hot shortbread crust and return to the oven. Bake for 22–28 minutes until the filling has puffed slightly and the center only gently jiggles when nudged; the edges should be set and just beginning to color. Remove from the oven and allow to cool on a wire rack for 30–45 minutes to finish setting.
   
4. 4

   Step 4: Chill and dust with powdered sugar

   After the pan has cooled to room temperature, refrigerate the lemon bars for at least 2 hours (overnight is ideal) to fully firm the filling for clean slices. Just before serving, lift the bars from the pan, peel off the parchment, and dust the top evenly with powdered sugar.

   For this step

   • 1/2 cupPowdered sugar (for dusting)
5. 5

   Step 5: Slice and serve with clean edges

   Use a sharp knife warmed under hot water and wiped dry between passes to get restaurant-clean edges; cut into 8 equal squares. Serve chilled or at cool room temperature and store leftovers covered in the refrigerator for up to 4 days.
   

1. Preheat the oven to 350°F (177°C). In a bowl, combine the flour, granulated sugar (crust), and kosher salt, then cut in the cold cubed butter until the mixture resembles coarse crumbs; you can use a pastry cutter or pulse in a food processor. Press the mixture evenly into the bottom and slightly up the sides of an 8x8-inch pan lined with parchment, chill for 10–15 minutes to firm the butter, then bake for 18–20 minutes until the edges are lightly golden.
2. Reduce the oven to 325°F (163°C). While the crust bakes, whisk together the granulated sugar (filling) and cornstarch in a medium bowl, then whisk in the eggs one at a time until smooth. Stir in the fresh lemon juice and lemon zest and whisk until fully combined; for an extra-smooth custard, strain the mixture through a fine-mesh sieve into a clean bowl.
3. Pour the prepared lemon mixture over the hot shortbread crust and return to the oven. Bake for 22–28 minutes until the filling has puffed slightly and the center only gently jiggles when nudged; the edges should be set and just beginning to color. Remove from the oven and allow to cool on a wire rack for 30–45 minutes to finish setting.
4. After the pan has cooled to room temperature, refrigerate the lemon bars for at least 2 hours (overnight is ideal) to fully firm the filling for clean slices. Just before serving, lift the bars from the pan, peel off the parchment, and dust the top evenly with powdered sugar.
5. Use a sharp knife warmed under hot water and wiped dry between passes to get restaurant-clean edges; cut into 8 equal squares. Serve chilled or at cool room temperature and store leftovers covered in the refrigerator for up to 4 days.