Description
Classic Lemon Bars with a buttery crust and a tangy lemon filling, baked to perfection and dusted with powdered sugar for a refreshing citrus dessert that's perfect for any occasion.
Ingredients
Crust
- 8 oz unsalted butter (1 cup), melted and slightly cooled
- 3.5 oz granulated sugar (1/2 cup)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 9 oz all-purpose flour (2 cups)
Filling
- 8 large eggs
- 1 ¼ cups fresh lemon juice
- Zest of 2 lemons (about 2 TBSP)
- 19.25 oz granulated sugar (2 3/4 cups)
- 2.25 oz all-purpose flour (1/2 cup)
Topping
- Powdered sugar (for serving)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with foil, allowing the foil to extend over the sides for easy removal later, and spray the foil lightly with nonstick cooking spray.
- Make the Crust: In a bowl, whisk the melted butter, granulated sugar, vanilla extract, and salt until combined. Add the flour and mix with a spatula until just combined with no streaks of flour. Press this dough evenly into the prepared pan. It may feel a bit greasy, but this is normal.
- Bake the Crust: Bake the crust in the preheated oven for 25-30 minutes or until golden brown on top. While the crust bakes, prepare the filling.
- Make the Filling: In a large bowl, whisk together the eggs, lemon juice, granulated sugar, and lemon zest thoroughly. Sift the flour on top and whisk it into the mixture until smooth.
- Assemble and Bake: When the crust is done, carefully slide the oven rack part-way out. Pour the filling over the hot crust evenly. Slide the pan back into the oven, reduce the temperature to 325°F (165°C), and bake for an additional 25-30 minutes. The filling is set when the center slightly jiggles.
- Cool: Remove the bars from the oven and let cool to room temperature. For best results and to achieve clean cuts, refrigerate until completely cold.
- Slice and Serve: Use the foil overhang to lift the bars from the pan. Cut into 20 squares with a sharp knife, wiping the blade clean between cuts. Dust generously with powdered sugar before serving.
- Storage: Store lemon bars at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze tightly wrapped for up to 2 months to maintain freshness.
Notes
- Ensure the butter is melted and slightly cooled before mixing to avoid cooking the sugar or eggs prematurely.
- Use fresh lemon juice and zest for the brightest flavor.
- Cut bars when fully chilled to prevent crumbling.
- Clean your knife between cuts to keep the slices neat.
- Wrapping tightly in plastic wrap prevents drying out during storage.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American