Classic Lemon Bars
A simple lemon bar recipe, making a tangy lemon curd from scratch in just a few quick steps!
Equipment
- Zester
- Food Processor
- 9x9" Baking Dish
- Mixing Bowls
Ingredients
For the Crust
- ¾ Cup Unsalted Butter Softened
- 1½ Cups Flour
- ¼ Cup Powdered Sugar Plus additional for serving
For the Lemon Curd
- 4 Eggs
- 1½ Cups White Sugar
- ¼ Cup Flour
- ½ Cup Lemon Juice Fresh works best
- 2 Lemon's Zest
Instructions
Make the Crust
- Preheat oven to 350°F. Coat your baking dish with nonstick spray and line with foil or parchment paper.
- Combine the unsalted butter, flour, and powdered sugar in a mixing bowl, until it forms a soft dough.
- Spread the dough evenly through the bottom and press it flat and into the corners.
- Bake for 15-20 minutes, then set aside while you make the curd.
Make the Filling
- Zest your two lemons.
- Add the zest and powdered sugar to your food processor and pulse a few times. This breaks down the zest so you get fewer pieces in the finished curd.
- In a mixing bowl, mix together the sugar/zest and flour. Add extra zest if you like.
- Add in the eggs and lemon juice. Whisk it all together until bubbles are just barely starting to form.
Assemble and Bake
- Pour your lemon curd mixture over the crust you baked, spreading evenly.
- Bake for 25-30 minutes, until the curd is jelly-like and not liquid.
- Let cool for 1+ hours, until it sets. Chill for another 3-4 hours for firm bars, if desired.
- Using a sifter, sprinkle powdered sugar on top to coat, cut, and serve.