Lemon Bars Recipe – American Special
These lemon bars require just seven ingredients. The creamy lemon curd filling sits atop a delicious buttery shortbread crust. To ensure they’re perfectly baked, it’s best to use a lower oven temperature. These lemon bars are a delightful choice for picnics, bake sales, spring brunches, baby showers, and bridal showers—they’re simply the best!
- Prep Time20 min
- Cook Time55 min
- Perform Time3 hr
- Total Time4 hr 15 min
Lemon Bars Ingredients:
- 3 cups all-purpose flour (360g), divided into 2 1/2 cups for the crust and 1/2 cup for the filling.
- 2/3 cup powdered sugar (66g) for the shortbread, plus additional for dusting.
- 1/2 teaspoon salt.
- 12 tablespoons unsalted butter, melted (170g).
- 3 tablespoons lemon zest (zest of three lemons).
- 3 cups granulated sugar (600g).
- 8 large eggs, at room temperature.
- 1 cup fresh lemon juice (240mL).
How to Make Lemon Bars Recipe:
Preheat the oven to 350°F and line a 9×13 baking dish with parchment paper. Season each chicken breast generously with salt and pepper.
In a large bowl or using a stand mixer with a paddle attachment, combine 2 1/2 cups of flour (300g), powdered sugar, and salt. Pour in the melted butter and mix until well combined. Optionally, add a dash of vanilla extract with the melted butter.
Sprinkle the dough mixture into the lined baking dish and press it down into an even layer. Bake at 350°F for approximately 20 minutes, or until the crust turns a light golden color.
While the crust is baking, place the granulated sugar and zest from three lemons in a food processor. Pulse until the zest is fully mixed and the sugar turns a light yellow color. If you don’t have a food processor, you can mince the zest finely and mix it with the sugar in a bowl or bag.
Transfer the lemon-sugar mixture to a large bowl and add the remaining half cup of flour. Mix well. Note: If sifting, ensure to discard any zesty sugar bits that may clog the sifter.
Add the lemon juice and eggs to the sugar mixture, and mix thoroughly until completely combined.
Pour the lemon filling over the warm crust in the baking dish. Return the dish to the oven and bake for about 25 minutes, rotating halfway through baking. Remove from the oven and allow to cool for an hour before refrigerating for at least two hours.
Dust with powdered sugar and cut into bars using a clean, sharp knife. Clean and dampen the knife after each cut for neat slices.
Recipe Notes:
Always use freshly squeezed lemon juice! Lemons are the star ingredient, so avoid using concentrated or bottled versions.
Line your baking dish with parchment paper for easy removal, but foil can be used as a substitute if needed.
Don’t fret if your bars seem slightly underdone when you take them out of the oven. They will firm up as they cool.
Lemon bars are an excellent dessert to prepare ahead of time. After cutting, freeze them on a baking tray. Individually wrap them and store in the freezer for up to three months. Dust with powdered sugar just before serving.
