The perfect lemon bar has a still crisp, buttery crust that almost melts into a sweet and zesty filling. Real lemon juice, loads of lemon zest, a few eggs, sugar and a little flour are baked until just set. Lemon bars are bright and full of flavor despite consisting of only a few good ingredients.
Lemon bars are the ideal year-round dessert. In winter or summer, they can brighten up both holiday and picnic tables alike. Real lemon desserts are such a satisfying sweet experience because of the tart complexity they bring. The key to this recipe is to not over-thicken the filling with an excessive amount of flour and to not over-bake the filling either. What I also appreciate about a good lemon bar is when I can enjoy one with powdered sugar that has not already disappeared. Luckily, just a touch of corn or potato starch mixed into the powdered sugar before sifting solves this problem.
WHY YOU WILL LOVE THESE LEMON BARS
- -BIG lemon flavor: This recipe makes a thicker lemon bar and also calls for using all the zest of the lemons. The zest is where the flavor is and this version really packs a punch. The zest is first pulsed into the sugar before the remaining filling ingredients are added which helps coax out as much flavor as possible.
- –Only a few ingredients: The primary ingredients in this recipe are flour, sugar, butter, lemons and eggs. Such a simple dessert with oh so much flavor!
- –Can be made ahead: The beauty of this recipe is in the flexibility. The dough that forms the crust of the lemon bars can be made ahead and kept in the refrigerator or freezer. The filling can be made a head and kept in the refrigerator. And once the bars are baked, they keep well in the refrigerator for up to a week. Although in my experience they barely last 48 hours!
- -Can be made entirely in the food processor: The dough for the crust of this recipe easily comes together in a food processor. After the dough is removed, the bowl can be wiped out and used again to make the filling!
- –The powdered sugar won’t melt! Using my trick for “non-melting” powdered sugar, you can bring these lemon bars to a gathering without worrying that the beautiful topping will disappear completely by the time your guests are ready to enjoy them.
HOW TO MAKE LEMON BARS
First, make the short dough. In the bowl of a food processor fitted with a blade, the flour, sugar, salt and cold, cubed butter are combined to form the dough. The dough is then pressed into a lined and greased 8 x 8 square pan and par-baked to form the crust.
Next, make the filling. As the crusts cools, you can make the filling by using the food processor once more. Begin by pulsing the sugar, flour and lemon zest together. This breaks down the zest and brings out the flavor. Finally, the eggs and lemon juice are added. The filling can be poured over the cooled crust and baked again until just set. Cool the bars completely, top with “non-melting” powdered sugar and serve!
Lemon Bars
Equipment
- 1 food processor
- 1 microplane
- 1 handheld or electric juicer
- 1 small strainer/sifter
- 1 8 x 8 square pan
- parchment paper
Ingredients
For the shortcrust
- 1 cup (125 grams( all purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/4 tsp sea salt
- 1/2 cup (113 grams) salted butter cubed and cold
For the filling
- 2 cups (400 grams) granulated sugar
- 1/4 cup (31 grams) all purpose flour
- 6 extra large eggs
- 1 cup (240 ml) fresh lemon juice (4 large or 6 small lemons)
- zest of 4 large or 6 small lemons
For topping
- 2 tbsp powdered sugar
- 1 tsp cornstarch or potato starch optional
Instructions
To make the shortcrust
- Line an 8 x 8 square pan with parchment paper and grease it so the bars are easier to remove after baking.
- In the bowl of a food processor fitted with a blade, combine the flour, sugar, salt and cubed, cold butter. Process the ingredients until they combine into a dough.
- Transfer the short dough to the greased pan and press it evenly into the bottom to form the crust of the lemon bars. At this point you can proceed with par-baking or chill the dough for future use.
Par-bake the short dough
- Preheat a conventional oven to 350 degrees F.
- If the dough is still relatively cold after pressing into the pan, proceed with baking. If the dough is warm, let it chill in the refrigerator for about 30 minutes before baking. Bake the short dough on the center rack of the preheated oven for 15-20 minutes until the crust is just barely brown. Remove from the oven and let cool.
Make the filling
- In the bowl of a food processor fitted with a blade, combine the sugar, flour and lemon zest. Lock the lid and pulse until the zest is just visible in little flecks. Open the lid and add the eggs and lemon juice. Lock the lid again and process until just combined. Remove the blade and rap the food processor bowl on the counter a few times to expel some air bubbles from the filling.
- When the crust is cool, pour the filling on top.
Bake the bars
- Bake the lemon bars for 18-20 minutes on the center rack of the preheated oven until *just* set. Remove and let cool.
Finish the bars
- The bars are best after being chilled for at least 2 hours. You can top them simply with powdered sugar. To ensure the powdered sugar doesn't melt quickly, mix 2 tablespoons of powdered sugar with 1 tsp of cornstarch before sifting over the bars.
