Description
Decadent tangy-sweet lemon bars with a crackling buttery base filled with zesty custard. Perfectly crisp shell with precise, square presentations for an elegant American dessert treat.
Ingredients
2 cups all-purpose flour (crust)
5 tablespoons (57 g) unsalted butter, melted at 110°F (crust)
1¼ cups granulated sugar (crust sugar: 1 tablespoon; filling sugar: 1½ cups)
½ teaspoon salt (crust)
9 tablespoons (100 g) unsalted butter, melted (filling)
4 large eggs, room temperature
1¾ cups fresh lemon juice (from 6 large lemons)
¾ cup all-purpose flour (filling mixture)
Zest of 6 large lemons
Instructions
Preheat oven to 325°F (163°C). Line a 9×13-inch pan with parchment paper.
For crust: Whisk 2 cups flour, 1 tablespoon sugar, and ½ teaspoon salt in a bowl. Add 5 tablespoons melted butter. Mix with a pastry cutter until crumbly but holds together.
Press dough evenly into pan using hands and a ¼-cup measuring cup. Chill in freezer for 15 minutes.
Pre-bake crust at 325°F for 12 minutes. Rotate pan and bake 8 minutes more until golden. Let cool slightly.
In a bowl, whisk 1½ cups sugar, 9 tablespoons melted butter, and eggs until smooth. Add lemon juice, ¾ cup flour, and ½ teaspoon salt. Whisk until evenly combined (do not over-mix). Strain for smooth curd.
Pour filling over pre-baked crust. Bake 20-22 minutes at 325°F until curd is barely wobbly. Let cool completely. Chill 4 hours before cutting into 16 bars.
Notes
Use exact 110°F (43°C) butter temperature for crumb formation
Grate lemons directly over a dry bowl to avoid moisture loss
Substitute almond flour for all-purpose to boost protein by 12g/serving
Room-temperature eggs ensure smooth custard
Store in sealed container at room temperature for 2 days or refrigerate for 5 days
- Prep Time: 25
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 225
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 75mg