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Lemon Bars Recipe

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4.1 from 14 reviews

These classic Lemon Bars feature a buttery, tender crust topped with a tangy, smooth lemon custard. Perfectly balanced between sweet and tart, they are a refreshing dessert that's easy to make for gatherings or a simple treat at home.

  • Total Time: 1 hour 15 minutes
  • Yield: 24 servings

Ingredients

Crust

  • 1¾ cups all-purpose flour
  • ⅔ cup powdered sugar, plus extra for decorating finished bars
  • ¼ cup cornstarch
  • ¾ teaspoon salt
  • ¾ cup unsalted butter, at cool room temperature, cut into 1-inch pieces

Filling

  • 4 eggs (beaten lightly)
  • 1⅓ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon zest (from about 2 large lemons)
  • ⅔ cup lemon juice
  • ⅓ cup whole milk
  • Pinch salt

Instructions

  1. Preheat and prepare pan: Preheat oven to 350 degrees F. Lightly butter a 9x13-inch baking pan and line with parchment paper to prevent sticking.
  2. Make the crust: In a food processor, pulse flour, powdered sugar, cornstarch, and salt together. Add the butter and process for 8 to 10 seconds, then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Refrigerate for 30 minutes before baking.
  3. Bake the crust: Bake the chilled crust at 350 degrees F until golden brown, about 20 minutes. Remove from oven and set aside.
  4. Prepare the filling: In a medium bowl, whisk together lightly beaten eggs, granulated sugar, and flour. Stir in lemon zest, lemon juice, milk, and a pinch of salt until well combined.
  5. Bake the filling: Lower the oven temperature to 325 degrees F. Stir the lemon filling again and pour it over the warm crust. Bake for about 20 minutes, or until the filling feels firm to the touch.
  6. Cool and serve: Transfer the pan to a wire rack and let cool to near room temperature for at least 30 minutes. Lift the bars out of the pan using the parchment paper, slice into 24 squares, and sift powdered sugar over the top before serving.
  7. Storage: Cover leftover bars with plastic wrap and refrigerate for up to 2 days to maintain freshness.

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • Make sure the butter is cool but soft enough to process well.
  • Chilling the crust before baking helps create a firm base that holds the filling well.
  • Don’t overbake the filling; it should be slightly firm but still tender.
  • For cleaner cuts, refrigerate the bars after they have cooled completely.
  • Author: Amelia
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/lemon-bars-recipe/