The Best Lemon Bars Recipe

Ingredients

• 3 cups All-Purpose Flour (for shortbread crust, sifted)
• 0.75 cup Powdered Sugar (for shortbread crust)
• 0.5 teaspoon Salt (fine sea salt)
• 200 g Unsalted Butter (melted, room temperature)
• 1 teaspoon Vanilla Extract (optional, adds flavor)
• 3 cups Granulated Sugar (for lemon curd)
• 3 tablespoons Lemon Zest (zest of about 3 lemons)
• 0.5 cup All-Purpose Flour (thickening agent for curd)
• 1 cup Fresh Lemon Juice (from about 4–5 lemons, no seeds)
• 8 Large Eggs (room temperature, shells removed)
• 0.25 cup Powdered Sugar (for dusting the finished bars)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the crust.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Crust Ingredients

   In a large mixing bowl, whisk together 3 cups all‑purpose flour, 3/4 cup powdered sugar, and 1/2 teaspoon salt until evenly blended.

   Time: PT5M

3. Add Melted Butter

   Melt 200 g unsalted butter (3 ¼ cups) and pour it into the dry mixture. Add 1 teaspoon vanilla extract if desired, then stir with a spatula until a crumbly dough forms.

   Time: PT5M

4. Press Crust into Pan

   Line a 9×13‑inch baking dish with parchment paper. Sprinkle the dough into the pan, break into crumbs, and press evenly with clean hands or a flat‑bottomed glass, ensuring no gaps or cracks.

   Time: PT5M

5. Bake Shortbread Crust

   Place the pan in the preheated oven and bake for 22 minutes, or until the edges are a light golden color.

   Time: PT22M

   Temperature: 350°F

6. Zest and Sugar Rub

   While the crust bakes, add 3 tablespoons lemon zest to 3 cups granulated sugar in the food processor. Pulse until the mixture turns light yellow and feels like wet sand.

   Time: PT5M

7. Juice Lemons

   Zest the lemons first, then juice them to obtain exactly 1 cup of fresh lemon juice, straining out any seeds.

   Time: PT5M

8. Add Flour to Sugar Mixture

   Transfer the lemon‑sugar blend to a large bowl, sprinkle in 1/2 cup all‑purpose flour, and whisk until fully incorporated.

   Time: PT3M

9. Incorporate Juice and Eggs

   Add the 1 cup lemon juice and 8 room‑temperature eggs (cracked into a separate bowl) to the mixture. Whisk vigorously until smooth and uniform.

   Time: PT4M

10. Combine Filling with Hot Crust

    Remove the baked crust from the oven, give the filling a quick stir, then pour it over the hot crust, spreading evenly.

    Time: PT2M

11. Bake Lemon Bars

    Return the pan to the oven and bake for 25 minutes, turning the pan halfway through. The bars are done when the center has only a slight jiggle.

    Time: PT25M

    Temperature: 350°F

12. Cool and Chill

    Allow the bars to cool in the pan for about 1 hour, then refrigerate for at least 2 hours before cutting.

    Time: PT0M

13. Dust and Cut

    Lift the parchment paper, dust the top with sifted powdered sugar, and cut into 15 squares using a dampened knife, wiping the blade between cuts.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

3g

Carbohydrates

74g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Unsalted Butter: Salted butter (reduce extra salt), Margarine
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Lemon Zest: Lemon peel (dry)
• Instead of All-Purpose Flour: Cornstarch (use 1/3 cup)
• Instead of Fresh Lemon Juice: Lemon juice from concentrate (not recommended)
• Instead of Large Eggs: Egg substitute (1/4 cup each)
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Oven
• 9×13‑inch Baking Dish
• Parchment Paper
• Large Mixing Bowl
• Whisk
• Spatula
• Food Processor
• Microplane Zester
• Measuring Cups and Spoons
• Flat‑Bottomed Glass (optional)
• Offset Spatula (optional)
• Sifter
• Sharp Knife

Critical Steps — Do Not Skip

• Press the shortbread crust evenly with no gaps to prevent floating.
• Rub lemon zest with sugar until it feels like wet sand to extract oils.
• Pour the filling onto a hot crust for a jump‑start bake.
• Bake until the center has only a slight jiggle; overbaking leads to dry bars.

Chef Tips from the Video

• Use room‑temperature eggs to prevent the filling from curdling.
• A flat‑bottomed glass or the bottom of a small pan gives a perfectly smooth crust.
• For extra zing, add a teaspoon of lemon zest to the finished bars before dusting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze individual bars on a baking sheet, then transfer to a freezer bag for up to 3 months.

Room temperature: Not recommended; bars may become soggy.

Make-Ahead Tips

• Bake the shortbread crust a day ahead and store it covered at room temperature.
• Prepare the lemon curd filling up to the point of adding eggs; refrigerate the mixture and add eggs just before baking.
• Bars keep well chilled; re‑freeze leftovers for longer storage.

Frequently Asked Questions