Easy Lemon Bars
- PREP 30min
- COOK 55min
- TOTAL 1hrs 25min
These easy homemade lemon bars have the most delicious shortbread crust and a creamy, tart lemon topping. Making the crust with melted butter is much easier than softened butter, which is common in other recipes. Don’t skip chilling the crust before baking, it really helps keep the crust crisp and crunchy.
You Will Need
- Shortbread Crust
½ cup granulated sugar (100 g)
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled (260 g)
12 tablespoons salted butter, melted and cooled (170 g)
- Lemon Filling
1 ½ cups granulated sugar (300 g)
3 tablespoons all-purpose flour (25 g)
¼ teaspoon fine sea salt
2 teaspoons lemon zest
4 large eggs
¾ cup fresh squeezed lemon juice, from 4 to 5 lemons (180 ml)
2 tablespoons powdered sugar for sifting tops of bars
Directions
1Prepare the baking pan: Line a straight-sided 13×9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when removing the cooled bars from the pan.) Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
2Make the crust: In a medium bowl, use a spatula or your fingers to rub ½ cup of sugar, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract together until moist and fragrant. Stir in 2 cups of flour and the melted butter until a crumbly, stiff dough forms.
3Form the crust: Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze the crust for 5 minutes or until firm (or refrigerate for 30 minutes).
4Preheat the oven: While the crust chills, position an oven rack near the center of the oven and preheat the oven to 325°F (162°C).
5Bake the crust: Bake the shortbread crust until lightly golden brown and set, 25 to 30 minutes.
6Make the lemon topping: While the crust bakes, stir the sugar, flour, salt, and 2 teaspoons of lemon zest. Whisk in the eggs until smooth, then whisk in the lemon juice.
7Bake the filling: Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350°F (177°C). Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
8Cool completely: Set the pan on a cooling rack and cool until the lemon bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up by placing the bars into the refrigerator once the pan is no longer hot).
9Cut the lemon bars: Once cooled, use the foil overhang to carefully lift the bars from the pan and place them on a cutting board. Peel away the foil, then cut the bars into 16 or 32 small bars. Sift the powdered sugar over the bars.
Adam and Joanne's Tips
- Storing: Place the cooled and cut lemon bars in an airtight container lined with parchment paper. Refrigerate for up to one week. Freeze for up to 3 months.
- Butter: I use salted butter, but you can use unsalted. For unsalted butter, add ¼ teaspoon fine sea salt to the crust.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Crust recipe inspired by Fine Cooking’s shortbread crust.
- The nutrition facts provided below are estimates.