Lemon Bars

Ingredients

For the Shortbread Crust

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Lemon Filling

• 4 large eggs
• 1 3/4 cups granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

For Serving

• Powdered sugar

Substitutions

• Use a cup-for-cup gluten-free baking blend in both the crust and filling.
• Use a dairy-free baking stick in place of butter for the crust.
• Meyer lemons can replace standard lemons for a sweeter, less sharp citrus flavor.

Instructions

Step 1: Bake the crust

Heat the oven to 350°F. Line a 9-by-13-inch pan with parchment. Beat butter and powdered sugar, mix in flour and salt, press into the pan, and bake 18 to 20 minutes.

Step 3: Bake again

Pour the filling over the hot crust and bake 20 to 22 minutes, until the center no longer looks liquid.

Step 5: Finish

Dust with powdered sugar and cut into 16 squares with a clean knife.

Setting the Lemon Layer

Pour the lemon filling over the crust while the crust is still hot. The second bake is finished when the center no longer looks liquid, even though it may still move slightly when the pan is nudged.

Chilling is part of the setting process, not just a serving preference. Give the bars the full refrigerator time before cutting, then wipe the knife between slices for cleaner edges.

How to Store Leftovers

Let Lemon Bars cool all the way before sealing the container. Refrigerate the lemon bars promptly after cooling, within 2 hours, and keep covered in the refrigerator for up to 3 to 4 days. Do not store these egg-custard bars at room temperature for multiple days.

How to Reheat

Lemon bars are usually best served chilled or cool. If you prefer them slightly less cold, let a portion stand at room temperature for 10 to 15 minutes rather than heating it, which can soften the custard layer and powdered-sugar finish.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.