Best-Ever Buttery Lemon Bars
These lemon bars deliver a perfect balance of sweet and tart. A crisp, buttery shortbread crust provides the foundation for a luscious, zesty lemon filling that sets up beautifully. This recipe is definitive because it uses key techniques like rubbing lemon zest into the sugar for maximum flavor and pouring the filling over a hot crust to ensure a perfectly fused, two-layer bar.
Ingredients
- 1 and 1/4 cups (156g), divided All-purpose flour
- 1/2 cup (50g), plus more for dusting Powdered sugar
- 1 tsp, divided Kosher salt
- 1/2 cup (1 stick), cut into 1/2" pieces Chilled unsalted butter
- 1 Large egg yolk
- 1 cup (200g) Granulated sugar
- 2 Tbsp Finely grated lemon zest
- 3 Large eggs
- 2/3 cup Fresh lemon juice
Steps
- 1
Set your oven to 350°F. Create a parchment paper sling in an 8x8" baking pan by lining it with two overlapping sheets, leaving some overhang on the sides.
- 2
To prepare the crust, combine 1 cup of all-purpose flour, the powdered sugar, and ½ teaspoon of salt in a food processor. Add the chilled butter pieces and pulse until the mixture has the texture of coarse meal. Add the egg yolk and continue to pulse until the dough, though looking powdery, sticks together when you squeeze a piece.
- 3
Firmly and evenly press the dough into the bottom of the prepared pan.
- 4
Bake the crust for 20–25 minutes. The edges should be a light golden brown.
- 5
As the crust finishes baking, begin the filling. In a medium bowl, use your fingers to rub the lemon zest into the granulated sugar. This will release the citrus oils.
- 6
Into the lemon sugar, whisk in the remaining ¼ cup of flour and ½ teaspoon of salt. Gently whisk in the eggs one at a time, then mix in the lemon juice until just combined.
- 7
Carefully pour the lemon filling mixture directly onto the hot crust right after it comes out of the oven.
- 8
Place the pan back in the oven and bake for an additional 20–25 minutes. The bars are done when the filling is set along the edges but still has a slight wobble in the very center.
- 9
Transfer the pan to a wire rack and let the bars cool completely, which takes about 2 hours.
- 10
For the cleanest slices, move the pan to the refrigerator and chill for at least 2 more hours, or until fully set.
- 11
When ready to serve, use the parchment overhang to lift the entire block from the pan. Just before cutting, dust generously with powdered sugar.
Pro tips
- Rubbing the lemon zest into the sugar is a critical step that coaxes out the fragrant oils for a much more pronounced lemon flavor throughout the filling.
- Always pour the filling over a hot crust. This allows the two layers to bake into each other, preventing the filling from seeping underneath and creating a soggy bottom.
- To achieve a smooth, dense curd without bubbles, whisk the filling ingredients gently and only until they are just combined.
- Patience during cooling is key. Letting the bars chill thoroughly for at least 2 hours in the fridge after cooling at room temperature is the secret to perfect, clean-edged squares.
- Freshly squeezed lemon juice offers a noticeably brighter, tarter flavor than bottled juice. Use it if you can.