This easy lemon bars recipe is made with simple ingredients that include fresh-squeezed lemon juice to make these lemon squares bright and zingy!
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Cooling Time 3 hourshours
Total Time 4 hourshours5 minutesminutes
Servings 16
Ingredients
For the crust
1cup(130g)all-purpose flour
¼cup(30g)confectioners’ sugar
¼teaspoonsalt
1tablespoonlemon zest, about 1 lemon
½cup(113g)unsalted butter, cut into pieces at room temperature
For the filling
4large eggs
3egg yolk
1 ¼cup(250g)granulated sugar
¼teaspoonsalt
¾cup(183ml)fresh lemon juice, about 6 lemons
1tablespoonunsalted butter, cut into pieces at room temperature
1tablespoonheavy cream
Instructions
Make the crust
Preheat the oven to 350ºF degrees. Line a 9-inch square pan with parchment paper with enough overhang easy removal.
In a medium bowl, combine the flour, sugar, salt, and lemon zest. Stir to combine. Using a pastry blender or your fingertips, cut in the butter until the mixture begins to hold together.
Press the dough evenly into the bottom of the prepared pan. If the dough is too sticky to handle moisten your fingers with water to prevent sticking or pop the dough into the refrigerator for 15 minutes.
Bake for 15 to 20 minutes, or until lightly golden brown. Set aside while you make the filling.
Make the filling
Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice.
Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding.
Stir the butter and cream into the smooth curd filling.
Strain the curd through a fine-mesh sieve set over a medium bowl.
Pour the curd over the crust and spread evenly with a silicone spatula. Bake for 20 to 25 minutes, or until the filling is set. The edges should be firm and the center should no longer jiggle.
Remove from the oven and cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours.
Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Dust with powdered sugar if desired.
Notes
Bottled lemon juice can be used in place of fresh lemon juice. Keep in mind that bottled juice is much stronger and more acidic than fresh juice.
Make ahead tip
Bars will keep for up to 3 days stored covered in the refrigerator.
They will keep for up to 3 months in the freezer. Place the bars on a baking sheet and freeze until the bars are frozen all the way through (about 2-3 hours). Then, wrap each lemon bar in plastic wrap and place them in a zip-top freezer bag. Thaw overnight in the refrigerator.