The Most-Lemony Lemon Bar of All Time

This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the[ ultimate lemon lover.]

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr

Yield:
24 bars
Level:
Easy

Ingredients
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
  • 1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
  • 2 cups granulated sugar
  • 2 cups all-purpose flour, sifted (see Cook's Note)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 4 large eggs, plus 2 egg yolks
  • Confectioners' sugar, for dusting
  • 8 gummy candy lemon slices, cut into thirds
Directions
  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.

  • To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.

  • Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.

  • Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.

  • Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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    This recipe is featured in:

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