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Homemade Perfectly Pretty Lemon Bars recipe photo

Perfectly Pretty Lemon Bars

Classic lemon bars with a short buttery crust and a tart, smooth lemon filling.
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Prep Time 18 minutes
Cook Time 40 minutes
Total Time 58 minutes
Servings: 16 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup 4 oz cold buttercut into 1-inch chunks
  • 1 cup 140 g all-purpose flour
  • 1/4 cup 30 g powdered sugar+ optional extra for dusting
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • 1/4 cupfreshly-squeezed lemon juice1-2 medium lemons
  • 1 1/2 teaspoonlemon zestabout1/2 lemon

Equipment

  • Oven
  • 8x8 inch Baking Pan
  • Cooking spray
  • Food Processor
  • Whisk

Method
 

Instructions
  1. Preheat oven to 350°F. Spray an 8x8-inch baking pan very well with cooking spray.
  2. In a food processor, combine 1/2 cup (4 oz) cold butter (cut into 1-inch chunks), 1 cup (140 g) all-purpose flour, and 1/4 cup (30 g) powdered sugar. Pulse until the mixture begins to clump and can be pressed together.
  3. Dump the dough into the prepared pan and press it evenly into the bottom and up to the edges to form a compact crust.
  4. Bake the crust for 15–20 minutes, until it is lightly golden. Keep the oven on.
  5. While the crust bakes, whisk together 1 cup (200 g) granulated sugar, 2 large eggs, 1/4 cup freshly squeezed lemon juice, and 1 1/2 teaspoons lemon zest until smooth and well combined.
  6. When the crust is lightly golden, carefully open the oven and pour the lemon mixture over the hot crust in the pan.
  7. Return the pan to the oven and bake 20–25 minutes more, until the filling is set (no loose liquid in the center; a slight jiggle is fine).
  8. Remove the pan and allow the lemon bars to cool completely before dusting lightly with additional powdered sugar (if desired) and cutting into squares.

Notes

Notes
To make designs on the tops of your bars, you can cut shapes from parchment paper and lay over the top of your custard before dusting with powdered sugar. Because these are so moist, they will absorb some of the sugar (mine started to look a little sparse after about an hour) so if serving to guests, dust shortly before serving or apply a heavier layer of sugar at the start.