RecipeCastle

How I Finally Nailed Lemon Bars — Easy, No-Fuss Recipe

How I Finally Nailed Lemon Bars — Easy, No-Fuss Recipe
Prep
20 min
Cook
55 min
Total
75 min
Serves
15
Calories
385 kcal
Carbs
66.00 g

Ingredients

  • 2.5 cupsall-purpose flour ((360g, divided))
  • 2/3 cuppowdered sugar ((66g, for the shortbread, plus more for dusting))
  • 1/2 tspsalt
  • 12 tbspunsalted butter ((melted, 170g))
  • 3 tbsplemon zest ((zest of three lemons))
  • 3 cupssugar ((600g))
  • 8 largeeggs ((room temperature))
  • 1 cuplemon juice ((fresh, 240mL))

Instructions

  1. 1

    Heat oven to 350F and line a 9x13 baking dish with parchment paper.

  2. 2

    Whisk together 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined.

  3. 3

    Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.

  4. 4

    While the crust is baking, add the sugar to a food processor with the lemon zest. Pulse until the zest is fully incorporated and sugar is a light yellow color.

  5. 5

    Add the sugar and remaining half cup of flour to a large bowl and mix well.

  6. 6

    Pour in the lemon juice and add the eggs, then mix very well until completely combined.

  7. 7

    Pour the filling onto the warm crust, then transfer to the oven and bake for about 25 minutes, removing halfway to turn.

  8. 8

    Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

  9. 9

    Dust with powdered sugar and cut into bars using a clean, sharp, damp knife.