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Lemon Bars

These lemon bars are the ultimate balance of tart and sweet, featuring a buttery crust and a refreshing lemon filling, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup cold butter, cubed Ensure butter is cold for a flaky crust.
  • 1/4 teaspoon freshly grated nutmeg Adds depth of flavor.
  • 1/4 teaspoon salt
For the filling
  • 4 large eggs Can be substituted with flax eggs or aquafaba.
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour To thicken the filling.
  • 2/3 cup fresh lemon juice About 4-5 lemons.
  • 2 tablespoons lemon zest Use a microplane to avoid bitter pith.
  • Additional powdered sugar for dusting on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving overhang.
  2. In a large bowl, mix 2 cups of flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Add 1/4 teaspoon of freshly grated nutmeg.
  3. Cut in 1 cup of cold butter until the mixture resembles coarse crumbs.
  4. Press the mixture into the prepared pan and bake for 20 minutes until light golden brown.
Filling Preparation
  1. In a mixing bowl, whisk together 4 eggs and 2 cups of granulated sugar until well combined.
  2. Add 1/3 cup of flour and mix until smooth, then stir in 2/3 cup of fresh lemon juice and 2 tablespoons of lemon zest.
  3. Pour the filling over the hot crust and bake for an additional 20-25 minutes until the filling is set but slightly wobbly in the center.
Cooling and Serving
  1. Let the lemon bars cool completely in the pan on a wire rack for about 2 hours.
  2. Use the parchment overhang to lift the bars out, cut into squares, and dust with powdered sugar just before serving.

Notes

These lemon bars are great served with whipped cream or vanilla ice cream. They can be stored in an airtight container in the fridge for up to a week or frozen for three months.