Lemon Bars

Lemon Bars

I love lemon bars. Lemon curd. Lemon mousse, Lemon cake. Lemon buttercream. Lemon tart. Really, all things lemon.

This lemon cookie bar, that’s quite easy to make, is naturally one of my favourite treats!

I have other lemon bar recipes with a more European twist where eggs and sugar are cooked on the stovetop. However, those lemon bars are very similar to my tarte au citron and involve a lot more effort. Which I don’t think is necessary because the lemon bars in this post are so simple yet so incredibly delicious as is!

This recipe is very similar to almost every recipe on the internet as really, there’s only so many ways you can combine shortbread and lemons, but I’m aiming for a higher ratio of crust to filling.

Also, by cooling your cookie crust completely, the filling doesn’t seep into the crust, resulting in a better textural contrast.

Well, now that I looked at my lemon bars pictures, I’m afraid I will not be able to resist making them.

Why don’t you make them with me and share your thoughts and pictures!

PS – you can double this recipe and bake in 9×13 pan.

DifficultyBeginner

Yields16 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

For the crust:
 1 cup flour
 ½ cup butter, at room temp, unsalted
 ¼ cup icing sugar
 ¼ tsp vanilla
 ¼ tsp salt
 1 tbsp lemon zest
For the filling:
 4 large eggs, straight from the fridge
 2 egg yolks
 1 cup plus 6 TBSP
 ¼ cup flour
  cup lemon juice
 1 tbsp lemon zest
 pinch of kosher salt
 icing sugar, for sprinkling on top, if desired

1

Preheat oven to 350. Line 8x8 baking dish with parchment paper, allowing the sides to overhang, so that you could later lift your bars out of the pan.

2

Whisk flour, sugar and salt. Grate the butter into the flour mixture on the large holes of a cheese grater. Add lemon zest and vanilla and working the mixture into crumbly coarse meal. Do not overwork the dough. Press it into 8x8 baking dish. Bake in preheated oven for about 20-25 minutes until firm and beginning to turn golden. Allow to cool completely before filling.

If you have time, refrigerate the crust for 15 minutes before baking. It's not necessary but slightly improves the texture.

3

For the filling, whisk eggs and egg yolks. Rub lemon peel with sugar to get it to release its fragrant oils; add that to the eggs and whisk. Whisk in the flour and a pinch of salt. Add lemon juice and gently mix it in. Pour over cooled crust. Bake for about 25-30 minutes until the mixture is barely set; you will notice that it will form a slight sugary dry crust. The mixture should still be jiggly - remember, it will firm up as it cools.

4

Allow to cool for a 30-60 minutes then refrigerate to cool completely and allow the bars to set, at least 2 hours. Lift out of your baking dish and slice with a sharp knife (hold the knife under hot water and wipe dry with a paper towel between slices for clean cuts.) Dust your bars with about 1 TBSP of icing sugar before serving, if desired.

Ingredients

For the crust:
 1 cup flour
 ½ cup butter, at room temp, unsalted
 ¼ cup icing sugar
 ¼ tsp vanilla
 ¼ tsp salt
 1 tbsp lemon zest
For the filling:
 4 large eggs, straight from the fridge
 2 egg yolks
 1 cup plus 6 TBSP
 ¼ cup flour
  cup lemon juice
 1 tbsp lemon zest
 pinch of kosher salt
 icing sugar, for sprinkling on top, if desired

Directions

1

Preheat oven to 350. Line 8x8 baking dish with parchment paper, allowing the sides to overhang, so that you could later lift your bars out of the pan.

2

Whisk flour, sugar and salt. Grate the butter into the flour mixture on the large holes of a cheese grater. Add lemon zest and vanilla and working the mixture into crumbly coarse meal. Do not overwork the dough. Press it into 8x8 baking dish. Bake in preheated oven for about 20-25 minutes until firm and beginning to turn golden. Allow to cool completely before filling.

If you have time, refrigerate the crust for 15 minutes before baking. It's not necessary but slightly improves the texture.

3

For the filling, whisk eggs and egg yolks. Rub lemon peel with sugar to get it to release its fragrant oils; add that to the eggs and whisk. Whisk in the flour and a pinch of salt. Add lemon juice and gently mix it in. Pour over cooled crust. Bake for about 25-30 minutes until the mixture is barely set; you will notice that it will form a slight sugary dry crust. The mixture should still be jiggly - remember, it will firm up as it cools.

4

Allow to cool for a 30-60 minutes then refrigerate to cool completely and allow the bars to set, at least 2 hours. Lift out of your baking dish and slice with a sharp knife (hold the knife under hot water and wipe dry with a paper towel between slices for clean cuts.) Dust your bars with about 1 TBSP of icing sugar before serving, if desired.

Lemon Bars
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