Lemon Bars Recipe – American Special
This beloved lemon bars recipe combines a crisp, buttery shortbread crust with a velvety tangy lemon curd that’s baked to just-set perfection. These refreshing lemon squares are a favorite at bake sales, brunches, and potlucks—a bright, citrusy dessert that’s both elegant and endlessly crowd-pleasing
- 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:
Two-Step Baking: Blind bake the shortbread crust until golden before adding the lemon curd to ensure clean, distinct layers.
Bake Temperature: Keep the oven at 325–350 °F to set the curd without overcooking or curdling.
Cooling & Cutting: Allow the bars to cool completely, then chill before slicing for sharp, neat squares.
Storage Tips: Store in an airtight container in the fridge for up to one week.
Freezing Option: Freeze undecorated bars for up to 3 months; thaw and dust with powdered sugar before serving.
