Lemon Bars

Lemon Bars
Victor Schrager
With their sunny hue and powdered exterior, these classic citrusy desserts are irresistible.

Get the recipe.
Makes 24 bars
preparation
30
minutes
cooking
210
minutes

Ingredients

Crust:
nonstick cooking spray
1 1/2
cups
all-purpose flour, spooned and leveled
1/2
cup
(1 stick) cold unsalted butter, cut into pieces
1/3
cup
granulated sugar
1/4
teaspoon
kosher salt
Filling:
3
large eggs
1
large egg yolk
2/3
cup
granulated sugar
1/3
cup
fresh lemon juice
2
teaspoons
finely grated lemon zest
2
tablespoons
all-purpose flour
2
tablespoons
heavy cream
1/8
teaspoon
kosher salt
confectioners’ sugar, for dusting

Directions

  1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
  2. Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
  3. Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.
  4. When the crust is baked, rewhisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes. Cool completely in the pan, then refrigerate until cold, about 2 hours.
  5. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars covered in the refrigerator for up to 3 days. Dust with the confectioners’ sugar before serving.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 46
  • Fat 5 g
  • Sat Fat 3 g
  • Cholesterol 47 mg
  • Sodium 40 mg
  • Protein 2 g
  • Carbohydrate 16 g
  • Sugar 9 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 8 mg
What does this mean? See Nutrition 101.