Classic Lemon Bars with Lemon Curd

Ingredients

• 1.25 cup All‑purpose flour (for shortbread crust)
• 5 tablespoon Powdered sugar (for crust sweetness)
• 0.5 teaspoon Kosher salt (pinch for crust; another pinch for filling)
• 10 tablespoon Unsalted butter (cold) (cut into cubes; used in crust)
• 12 large Large eggs (9 yolks + 3 whole eggs; separate whites for later use)
• 1.5 cup Granulated sugar (for lemon curd)
• 4 medium Fresh lemons (yields ~1.5 cup juice and 2 tbsp zest)
• 4 tablespoon Unsalted butter (for curd) (added at end of curd for shine and firmness)
• 0.25 cup Powdered sugar (for dusting) (optional, for serving)

Instructions

1. Prepare pan and parchment

   Cut parchment paper to the size of the baking dish, brush a thin layer of melted butter on the dish to help the parchment adhere, and line the bottom (two long sides) with parchment.

   Time: PT5M

2. Make shortbread crust

   In a bowl combine 1 ¼ cup flour, 5 tbsp powdered sugar, and ½ tsp kosher salt. Add 10 tbsp cold butter cut into cubes. Using fingertips, rub butter into the dry ingredients until the mixture resembles fine crumbs with no visible butter pieces.

   Time: PT10M

3. Press and chill crust

   Gather the crumb mixture into a ball, press evenly into the lined bottom of the dish with fingertips. Chill in the freezer for 5‑10 minutes to firm the butter.

   Time: PT5M

4. Pre‑heat oven and bake crust

   Preheat oven to 350°F. Prick the chilled crust with a fork (8‑10 spots) and bake until lightly golden, about 30 minutes.

   Time: PT30M

   Temperature: 350°F

5. Zest and juice lemons

   While the crust bakes, zest 2 tbsp of the lemons using a microplane, then juice enough lemons to obtain 1½ cup fresh lemon juice. Strain the juice to remove pulp.

   Time: PT10M

6. Combine sugar and zest

   In a medium saucepan combine 1½ cup granulated sugar with the lemon zest. Massage the zest into the sugar to release oils.

   Time: PT5M

7. Whisk eggs and sugar mixture

   Add a pinch of salt, then whisk together 9 egg yolks and 3 whole eggs with the sugar‑zest mixture until the color lightens to a pale orange.

   Time: PT5M

8. Incorporate lemon juice

   Slowly stream the 1½ cup lemon juice into the egg‑sugar mixture while whisking continuously to prevent curdling.

   Time: PT3M

9. Cook lemon curd

   Place the saucepan over medium heat. Whisk constantly until the mixture thickens and coats the back of a spoon (about 8‑10 minutes).

   Time: PT10M

10. Finish curd with butter

    Remove the pan from heat and whisk in 4 tbsp cold butter, one piece at a time, until fully incorporated and glossy.

    Time: PT2M

11. Strain curd onto crust

    Pour the hot curd through a fine‑mesh strainer onto the baked shortbread crust, smoothing the surface with a spatula.

    Time: PT3M

12. Bake filled bars

    Reduce oven temperature to 325°F and bake the bars until the edges are set and the center wobbles slightly, about 25‑30 minutes.

    Time: PT30M

    Temperature: 325°F

13. Cool and chill

    Remove from oven, let cool in the pan on a rack for 30 minutes, then cover and refrigerate for at least 2 hours (overnight is best).

    Time: PT30M

14. Dust and cut

    Unmold the slab, dust generously with powdered sugar, and cut into 12 equal squares using a sharp knife, wiping the blade between cuts for clean edges.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour (same amount)
• Instead of Powdered sugar: granulated sugar (same amount, will affect texture)
• Instead of Kosher salt: table salt (use less)
• Instead of Unsalted butter (cold): salted butter (reduce added salt)
• Instead of Large eggs: egg substitute for yolks (e.g., silken tofu)
• Instead of Granulated sugar: coconut sugar
• Instead of Fresh lemons: bottled lemon juice (use less zest)
• Instead of Unsalted butter (for curd): margarine
• Instead of Powdered sugar (for dusting): confectioners' sugar

Equipment Needed

• Square porcelain baking dish (≈9×13 in)
• Parchment paper
• Mixing bowl
• Bench scraper or bowl scraper (optional)
• Fingertips (for hand‑mixing) (optional)
• Heavy‑bottomed saucepan
• Whisk
• Microplane or fine grater
• Citrus juicer (optional)
• Fine‑mesh strainer
• Cooling rack (optional)
• Sharp knife
• Cutting board
• Sifter or small sieve (optional)

Critical Steps — Do Not Skip

• Mixing butter into flour until no visible butter pieces remain.
• Chilling the crust before baking to prevent butter leakage.
• Cooking the curd over medium heat with constant stirring to avoid scorching.
• Straining the curd for a smooth final texture.
• Baking the filled bars at a lower temperature (325°F) for even set.

Chef Tips from the Video

• Massage the lemon zest into the sugar before adding liquid to extract maximum essential oils.
• Use a heavy‑bottomed saucepan; a thin pan creates hot spots that can scramble the curd.
• For an extra glossy finish, brush a thin layer of melted butter over the top of the curd before the final bake.

Troubleshooting

Storage

Refrigerator: Covered, up to 3 days.

Freezer: Can freeze individual bars wrapped tightly for up to 1 month; thaw in refrigerator before serving.

Room temperature: Best served chilled; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Bake the shortbread crust up to 2 days ahead; store in an airtight container.
• The lemon curd can be made 1 day ahead, cooled, and kept refrigerated; reheat gently before pouring over crust.
• Bars improve in flavor after an overnight chill.