lemonbaked
Classic Lemon Bars
Bright, tangy lemon bars with a buttery vanilla shortbread crust and smooth baked lemon filling.
From YouTube · Apr 2, 2021
Bright, tangy lemon bars with a buttery vanilla shortbread crust and smooth baked lemon filling.
30 min
Prep time
55 min
Cook time
4 hrs 25 min, including cooling and chilling
Total time
20 lemon bars
Yield
Ingredients
11 ingredients- 1/2 lb unsalted butter ((16 Tbsp) room temperature)
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 7 large eggs (room temperature)
- 3 cups granulated sugar (*)
- 2 Tbsp lemon zest (from 4 to 5 lemons)
- 1 cup lemon juice (freshly squeezed (from 5 large or 8 medium lemons)**)
- 1 cup all-purpose flour
- Confectioners sugar (to dust)
Method
14 steps- Line a 13x9 inch baking pan with parchment paper, pinching the paper to the corners and folding all four sides to create margins.
- Preheat oven to 350°F (177°C).
- In a stand mixer with paddle attachment, cream together 1/2 lb unsalted butter and 1/2 cup granulated sugar on medium speed.
- Add 1 1/2 tsp vanilla extract, then mix until well combined.
- Add 2 cups all-purpose flour and 1/4 tsp salt, mixing until the mixture is crumbly and no dry flour streaks remain.
- Transfer the mixture into the lined baking pan, spreading evenly and pressing with fingertips to form a crust.
- Bake in the preheated oven for 18-20 minutes or until lightly golden at the edges.
- While crust bakes, zest the lemons and then juice about 5 large or 8 medium lemons to get 1 cup of lemon juice.
- In a bowl, whisk together 7 large eggs, 3 cups granulated sugar, lemon zest, lemon juice, and 1 cup all-purpose flour until smooth.
- Pour the lemon filling over the baked crust.
- Bake at 350°F (177°C) for an additional 20-25 minutes until the filling is set.
- Remove from oven and cool slightly on a wire rack.
- Once cooled, dust the top with confectioners sugar.
- Cut into squares and serve.
Recipe notes
Helpful tips
- Use exactly one cup of fresh lemon juice.
- Zest the lemons before juicing.
- Bake until the centre no longer wobbles.
- Cool for 1 hour, then chill for 2 hours.
- Wipe the knife between cuts for clean squares.
Equipment
- 13-by-9-inch baking tin
- Baking paper
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Citrus zester
- Citrus juicer
- Wire rack
Storage
Refrigerate in an airtight container. The bars may also be frozen.
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