Photo: Classic Lemon Bars Recipe
Ingredients
For the Crust:
- Vegetable oil, for greasing
- 1 1/2 sticks unsalted butter, diced
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner's sugar, plus more for garnish
- 1/4 teaspoon salt
For the Filling:
- 4 large eggs, plus 2 egg yolks
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
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
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By MellieE
Mississauga, ON
on May 06, 2013
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This was exactly what i was looking for! This reminds me of my great-grandmothers recipe - just the right amount of tart, sweet and cookie-like crust. My guests loved it and asked if they could take the left-overs home. Luckily i made a double batch! Just make sure not to bake the crust too long or it is very hard to cut.
By kimmead_11546499
Gainesville, FL
on April 01, 2013
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I have put together a few different recipes to make my own ultimate lemon bars. From this recipe, I steal the shortbread crust! I leave out the powdered sugar and the rest is magic. The brown sugar adds a certain something that makes it all SO tasty! I top mine with a VERY lemony top (use 6 lemons and the zest from all of them! and it balances perfectly. However lemony you like yours, use this crust to get you going. Its perfection!
By Love2Wine&Dine
Campbell, CA
on February 11, 2013
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Pros: Delicious shortbread cookie base, great filling consistency and perfect filling to cookie base ratio. Con: A bit too tart. Overall, I think this recipe is a keeper, but next time I will use less lemon juice, most likely a half cup to 3/4 cup. Like a couple of other reviewers said, I did too get a more milky foamy looking top on the filling after baking, but after you put powdered sugar on it you can't tell...and the consistency and taste was not compromised.
Read all 57 reviews