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Lemon Bars

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Ingredients

Warning0 allergens identified

Lemon Bars

nonstick cooking spray

1 cup unsalted butter(softened)

½ cup granulated sugar(for crust)

1 tsp vanilla extract

2 cups all purpose flour(for crust)

1 tsp salt(scant)

6 eggs

2 ¼ cups granulated sugar

3 lemons(large, for zest)

¾ cup lemon juice(squeezed from the 3 large lemons)

½ cup all-purpose flour(for filling)

powdered sugar(for dusting)

Instructions

Preheat the oven to 350°F.

Spray a 9x13-inch baking pan with nonstick cooking spray, and set aside.

To make the crust, place the softened butter, sugar, vanilla, and salt in a medium bowl and use a hand mixer to combine. Add the flour and continue mixing until a soft dough forms.

Transfer the dough to the baking pan. Using a tamper, clean hands, or the bottom of a heavy glass, press the dough into an even layer.

Bake the crust on middle rack of oven until slightly golden at the edges, 15-18 minutes. While the crust bakes, prepare the filling.

Place the eggs, sugar, lemon zest, and lemon juice into a large mixing bowl. Mix with a hand mixer until the mixture is just smooth and combined. Sift the flour into the bowl. Mix until the flour is fully incorporated. Scrape down sides of bowl with a rubber spatula as needed.

Carefully remove the baking pan from the oven. Pour the lemon filling over the crust. Tap pan on the counter to reduce air bubbles in the filling.

Return pan to oven and continue baking until the filling sets and a toothpick inserted in the center comes out clean, 30-35 minutes.

Check to see that bars are done. Remove from oven or add time as needed.

Allow the bars to cool for 20 minutes at room temperature, then transfer to the refrigerator. Chill for at least 2 hours before slicing and serving.

Just before serving, sift a generous layer of powdered sugar over the bars. Slice and serve.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Zest Before Juicing 🍋
Always zest your lemons before cutting them in half to juice, as whole lemons are much easier to zest and yield more fragrant zest for enhanced flavor.
Chill the Crust First ❄️
Pre-bake the butter-flour crust for 8-10 minutes until lightly golden, then cool completely before pouring the lemon filling to prevent a soggy bottom layer.
Strain Your Lemon Mixture 🥣
Pass the lemon filling through a fine-mesh sieve after beating to remove any egg white strands and bits of zest, ensuring a silky, uniform texture.
Cool Completely Before Cutting ✂️
Let the bars cool to room temperature, then refrigerate for at least 2-3 hours before cutting to achieve clean, sharp edges and prevent crumbling.
Double Dust the Powdered Sugar 💛
Apply a light coating of powdered sugar immediately after baking while still warm, then add a final generous dusting just before serving for a bright, beautiful finish.