Recipe courtesy of Food Network Kitchen
Save Recipe Print
Classic Lemon Bars
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
24 bars
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
24 bars
Level:
Easy

Ingredients

For the Crust:
For the Filling:

Directions

Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

Photograph by Stephanie Foley

More from:

Summer Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Classic Hot Wings

Recipe courtesy of Ree Drummond

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Classic Stuffing

Recipe courtesy of Food Network Kitchen

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Breakfast Coffee Cake

Recipe courtesy of Alex Guarnaschelli

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword