Lemon Bars
Prep time
20 mins
Cook time
55 mins
List of Ingredients
3 cups all-purpose flour, divided: 2 1/2 cups for crust and 1/2 cup for filling
2/3 cups powdered sugar
1/2 tsp salt
12 tbsp unsalted butter, melted
3 tbsp lemon zest (zest of three lemons)
3 cups sugar
8 eggs, room temperature
1 cup lemon fresh juice; ~4-5 lemons, squeezed (don't use bottled juice)
2/3 cups powdered sugar
1/2 tsp salt
12 tbsp unsalted butter, melted
3 tbsp lemon zest (zest of three lemons)
3 cups sugar
8 eggs, room temperature
1 cup lemon fresh juice; ~4-5 lemons, squeezed (don't use bottled juice)
Cooking Instructions
Heat oven to 350F and line a 9x13 baking dish with buttered parchment paper.
Using a power hand mixer (or stand mixer with paddle attachment), combine 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and vanilla mix until combined. Sprinkle the dough into your lined pan and press it down into a flat layer. Bake at 350F for ~20 minutes or until a light golden color.
Using a power hand mixer (or stand mixer with paddle attachment), combine 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and vanilla mix until combined. Sprinkle the dough into your lined pan and press it down into a flat layer. Bake at 350F for ~20 minutes or until a light golden color.
While the crust is baking, add the sugar and lemon zest to a food processor and pulse until the zest is fully incorporated and the sugar is a light yellow color. If you don't have a processor, just combine the zest and sugar in a large ziplock bag and shake repeatedly. Place the zested sugar in a bowl and add the remaining half cup of flour. Whisk well. Add the eggs and lemon juice and whisk until completely combined.
Pour the filling onto the warm crust, then transfer to the oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator. (Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool.)
Before serving, dust with powdered sugar and cut into bars using a sharp, damp knife. Clean and re-wet the knife after each cut.
Pour the filling onto the warm crust, then transfer to the oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator. (Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool.)
Before serving, dust with powdered sugar and cut into bars using a sharp, damp knife. Clean and re-wet the knife after each cut.
What inspired you to make this dish?
Our family has always had a deep love for anything lemon. And the more tart, the better! These lemon bars were inspired by that bright, zesty flavor that instantly feels like sunshine on a plate. With their buttery crust and vibrant citrus filling, they make the perfect spring and summer dessert. They’re wonderful for tea parties, brunch gatherings, weekend sleepovers, or simply as a refreshing poolside treat when you want something light, sweet, and deliciously tangy.