Lemon Bars

A perfect balance of sweet and tart, these lemon bars, prepared in layers, require surprisingly little hands-on work. You’ll mix the buttery, shortbread crust and as that bakes, you’ll whisk together the creamy, citrus filling. When the crust’s baked through, spread the top layer over it, and bake for awhile longer, before letting the whole pan cool in the fridge. One simply but smart shortcut—lining the baking pan with crisscrossed sheets of parchment paper—makes lifting these bars out of the pan, chopping, and storing them a snap. Even better: The individual bars, wrapped or covered, will keep in the refrigerator for up to 3 days.

stack-lemon-bars
Photo by Victor Schrager
Lemon Bars 2.9 710 5 1
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  • Makes 24 bars
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 117 calories
    • Calories 46 calories from fat
    • 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
A perfect balance of sweet and tart, these lemon bars, prepared in layers, require surprisingly little hands-on work. You’ll mix the buttery, shortbread crust and as that bakes, you’ll whisk together the creamy, citrus filling. When the crust’s baked through, spread the top layer over it, and bake for awhile longer, before letting the whole pan cool in the fridge. One simply but smart shortcut—lining the baking pan with crisscrossed sheets of parchment paper—makes lifting these bars out of the pan, chopping, and storing them a snap. Even better: The individual bars, wrapped or covered, will keep in the refrigerator for up to 3 days.

Ingredients

  1. Check Crust:
  2. Check nonstick cooking spray
  3. Check 1½ cups all-purpose flour, spooned and leveled
  4. Check ½ cup (1 stick) cold unsalted butter, cut into pieces
  5. Check ⅓ cup granulated sugar
  6. Check ¼ teaspoon kosher salt
  7. Check Filling:
  8. Check 3 large eggs
  9. Check 1 large egg yolk
  10. Check ⅔ cup granulated sugar
  11. Check ⅓ cup fresh lemon juice
  12. Check 2 teaspoons finely grated lemon zest
  13. Check 2 tablespoons all-purpose flour
  14. Check 2 tablespoons heavy cream
  15. Check ⅛ teaspoon kosher salt
  16. Check 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.

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