Lemon Bars
A buttery shortbread crust topped with a bright, tangy lemon custard and a snow of powdered sugar. Sharp, sweet and sunny.
- Makes
- 16 bars
- Prep
- 20 min
- Cook
- 45 min
- Total
- 3 hr 5 min
- Oven
- 350°F175°C
Ingredients
A single batch fits an 8×8-inch pan; a double batch fits a 9×13-inch pan with a few extra minutes of baking.A single batch fits an 20×20 cm pan; a double batch fits a 23×33 cm pan with a few extra minutes of baking.
For the crust
For the filling
Equipment
- 8×8-inch metal baking pan20×20 cm metal baking pan
- Parchment paper
Instructions
Heat the oven to 350°F. Line the pan with parchment, leaving an overhang on two sides.Heat the oven to 175°C. Line the pan with parchment, leaving an overhang on two sides.
Stir the flour, powdered sugar, salt and melted butter into a soft dough and press it evenly into the pan. Bake until pale golden at the edges, 18–20 minutes.
Meanwhile whisk the eggs, sugar and flour until smooth, then whisk in the lemon zest and juice.
Pour the filling over the hot crust and bake until the center is set and no longer jiggles, 20–25 minutes.
Cool completely in the pan, then chill for at least 2 hours. Lift out, dust with powdered sugar and cut into 16 squares with a knife wiped clean between cuts.
Notes
- Bars keep 4 days in the fridge. Dust with powdered sugar just before serving; it dissolves over time.
My notes
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Nutrition estimate
- Calories
- 160
- Protein
- 2 g
- Carbs
- 23 g
- Fat
- 7 g
Per bar, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
