Lemon Bars

A buttery shortbread crust supports a bright, tangy lemon layer that bakes until tender and slices cleanly after cooling.

180 min

16 bars

Ingredients

1 1/4 cups all-purpose flour

1/4 cup granulated sugar

1/4 tsp fine salt

1/2 cup unsalted butter, melted and cooled slightly

3 large eggs, at room temperature

1 cup granulated sugar

2 tbsp all-purpose flour

1 tbsp finely grated lemon zest

1/3 cup fresh lemon juice

2 tbsp confectioners' sugar

8-inch square metal pan · Parchment paper · Fine grater · Wire cooling rack · Whisk

Avoid a foamy top

Whisk the filling only until smooth; excess air can leave bubbles as it bakes.

Chill before slicing

Once fully cool, chill the slab so the lemon layer firms and the parchment lifts away cleanly.

01. Heat oven to 350 F and line an 8-inch pan with a parchment sling, which will make the cooled slab easy to lift.

02. Whisk flour, sugar, and salt, then stir in melted butter until soft crumbs form with no dry patches.

03. Press crumbs into an even layer, especially at the corners, so the base bakes uniformly.

04. Bake at 350 F for 18 minutes, until matte and just pale gold at the edges.

05. Whisk eggs and sugar smooth, then add flour, lemon zest, and lemon juice without whipping in much air.

06. Pour filling over the warm crust and tilt gently to reach the corners without breaking the base.

07. Bake at 350 F for 22 minutes; the edges should be set while the center gives a soft jiggle.

08. Cool completely, about 90 minutes, then chill for 30 minutes to firm the filling for slicing.

09. Lift the chilled slab with the parchment, cut into 16 bars, and dust with confectioners' sugar just before serving.