Lemon Bars

Total Time:
1 hr 35 min
Prep:
10 min
Inactive:
30 min
Cook:
55 min

Yield:
20 squares or 40 triangles
Level:
Intermediate

Ingredients
  • For the crust:
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • For the filling:
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting
Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.


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4.5 553
Followed the recipe exactly, but the bars didn't set fully. Also, very tart. IF I make them again, Ill be using less lemon juice. item not reviewed by moderator and published
Followed it exactly and while the flavor is amazing, my bars ended up with a semi hard crust on the top which, I presume, is from the flour in the lemon curd. While the crust got hard, the curd didn't quite set, so it tastes like a delicious lemon pudding. I am not impressed. I expected these to be perfect. item not reviewed by moderator and published
Amazing. My family and guests loved it. Not sure how some people had trouble with the recipe. So super easy. item not reviewed by moderator and published
It never mentioned greasing the pan. Ina mentioned with all the butter no need to grease. Loved the bars but impossible to get out of the pan. If you need to refrigerate before cutting, please say so. Otherwise, love these bars. item not reviewed by moderator and published
I totally agree with dburnt. I baked it for 40 minutes & the filling still didn't set all the way through. item not reviewed by moderator and published
Fantastic! Perfect blend of sweet and sour! My family and coworkers are begging me to make more! :D item not reviewed by moderator and published
This recipe is perfect! To the reviewers saying that it is too tart, you have to adjust the sugar based on the tartness of lemons you use. Every lemon is different. One time when I really wanted lemon bars, but had no fresh lemons, I used bottled lemon juice instead of fresh and lemon oil in place of the zest. It was PERFECT. In fact, so perfect that I make these bars with bottled juice and lemon oil all the time now. Please note, its not lemon extract, but lemon oil. Incredibly strong with no bitterness whatsoever. I lined a 13x9 baking dish with foil, sprayed the foil with nonstick spray, then followed the directions exactly. After the bars cooled to room temperature, I put them in the refrigerator overnight. In the morning, I lifted the foil and bars right out of the pan. The bars were so solid that I stood the bars on their side and peeled the foil right off the bottom easily. Then slicing them was a snap! item not reviewed by moderator and published
This is both easy and a top shelf recipe. I recommend watching the video of Ina making these Lemon Bars, it makes it even easier. This recipe goes to the front of the line. A+ item not reviewed by moderator and published
Even after 40 minutes of second bake, the filling never set. Bottom crust is dark brown, yet the topping is not cooked. Disappointing (took my husband forever to squeeze those lemons!) item not reviewed by moderator and published
Just made this recipe with Cup4Cup flour, and it came out PERFECT. Keep an eye on it when the filling is baking, though: I aimed to take it out right when it had set, and that was on the early end of the listed baking time. item not reviewed by moderator and published
How much lemon oil do you use?? item not reviewed by moderator and published

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Mother's Day