Classic Lemon Bars
Lemon bars rely on a sturdy shortbread base and a bright, tart custard that sets firmly enough to slice once completely cooled. The secret is to bake the crust until it is just golden at the edges before adding the liquid filling, which ensures the base stays crisp rather than soggy.
Temperature is your anchor.
Use room temperature eggs for the curd so they incorporate smoothly, and resist the urge to slice them before they are fully chilled to avoid a messy, leaking center.
- 9x9 inch square metal baking pan
- parchment paper
- whisk
- fine mesh sieve
What goes in.
- 1 cupunsalted butter, softened
- 2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 2 cupsgranulated sugar (for filling)
- 6 tbspall-purpose flour (for filling)
- 4large eggs
- 1 cupfreshly squeezed lemon juice
- 1 tbsplemon zest
Sieving the custard
Pass your whisked lemon mixture through a fine mesh sieve before pouring it over the crust to catch bits of egg chalaza and zest clumps for a smooth, glass-like finish.
The method.
Prep the pan
Preheat your oven to 350°F. Line the pan with parchment paper, leaving an overhang on two sides to act as handles for removal later.
Bake the base
Cream the butter and 1/2 cup sugar, then fold in 2 cups of flour. Press this dough firmly into the bottom of the pan. Bake for 20 minutes until the edges take on a pale gold color.
Mix the filling
Whisk the 2 cups of sugar and 6 tablespoons of flour together. Add the eggs, lemon juice, and zest, whisking until the mixture is uniform.
Set the custard
Pour the filling over the hot crust. Return to the oven and bake for another 20 to 25 minutes. The center should be set and no longer jiggle when the pan is nudged.
Cool and slice
Let the pan sit on a wire rack until room temperature, then refrigerate for at least two hours before lifting the bars out using the parchment paper handles.
Other turns to take.
Lime or Grapefruit
Substitute an equal amount of freshly squeezed lime or grapefruit juice for the lemon juice for a different citrus profile.
Shortbread boost
Add a pinch of fine sea salt to the shortbread dough to balance the sharp tang of the lemon filling.
When it doesn't go to plan.
Always use fresh lemons; bottled juice contains additives that prevent the custard from setting correctly.
Dust with powdered sugar only immediately before serving to prevent the moisture of the bars from dissolving the sugar.
Use a sharp, clean knife wiped with a damp cloth between cuts to get clean edges.
The ones that keep coming up.
Why did my bars turn out runny?
The oven was likely too cool, or the filling wasn't baked until fully set. Ensure the center is firm to the touch before removing.
Can I use a glass pan?
You can, but increase the bake time for the crust by 5 minutes as glass conducts heat more slowly than metal.
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