Classic Lemon Bars

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Bakery-Style Lemon Bars

Silky, bright lemon custard on a buttery shortbread base, dusted with a snowfall of powdered sugar. Simple pantry ingredients, gorgeous results.

Tested Prep: 20 min Cook: 40–45 min Total: ~2½ hrs (includes cooling) Makes: 24 small or 16 generous bars (9×13 pan)

Ingredients

Shortbread Crust

• 2 cups (240g) all-purpose flour
• ½ cup (60g) powdered sugar
• ¼ tsp fine sea salt
• 1 cup (226g) unsalted butter, melted & slightly cooled
• 1 tsp pure vanilla extract (optional, for bakery vibe)

Lemon Filling

• 6 large eggs, room temperature
• 2¼ cups (450g) granulated sugar
• 2 Tbsp finely grated lemon zest (3–4 lemons)
• 1 cup (240ml) fresh lemon juice
• ½ cup (60g) all-purpose flour or 3 Tbsp (24g) cornstarch
• ¼ tsp fine sea salt
• Powdered sugar, for dusting

Pan: 9×13-inch metal baking pan (not glass). Line with parchment with overhang on long sides for easy lift-out.

Step-by-Step Instructions

1. Prep the pan & oven. Heat oven to 325°F / 165°C. Line a 9×13 metal pan with parchment leaving handles; lightly butter the parchment.
2. Mix the crust. Whisk flour, powdered sugar, and salt. Stir in melted butter and vanilla until a soft dough forms; it should look like damp sand that clumps when pressed.
3. Pack & pre-bake. Press dough in an even layer (use a measuring cup). Dock a few times with a fork. Bake 18–20 minutes until edges are just turning golden; center will look set but pale.
4. Make the lemon filling. While crust bakes, whisk eggs and sugar until glossy and slightly lightened (30–45 sec). Whisk in zest and lemon juice. Sift in flour (or cornstarch) and salt; whisk just until smooth (minimal bubbles).
5. Pour & bake. Give the filling a quick stir, then pour onto the hot crust. Bake another 20–25 minutes at 325°F, until center has a slight jiggle but no liquid slosh and the top looks set with tiny bubbles around the edges.
6. Cool completely. Cool in the pan on a rack until room temp, then chill 1 hour for cleaner slices.
7. Finish & serve. Lift out using the parchment, dust generously with powdered sugar, and cut into 16–24 bars, wiping the knife between cuts.

Doneness check: An instant-read thermometer inserted in the center should read ~180–185°F for a custardy set.

Pro Tips, Swaps & FAQs

• Flour vs. Cornstarch: Flour = slightly softer custard; cornstarch = cleaner slices & a glossier look.
• Fresh lemons only: Bottled juice tastes flat. Zest first, then juice.
• Room-temp eggs mix smoother and reduce bubbles in the custard.
• Pan matters: Metal conducts better; glass can over-brown edges before custard sets.
• Clean cuts: Chill, then use a long sharp knife; wipe and re-dust after slicing if needed.
• Gluten-free: Use a cup-for-cup GF blend for crust and 3 Tbsp cornstarch in the filling.
• Thicker bars (8×8): Halve the crust; make 2/3 of the filling. Bake crust ~18–20 min; filling ~24–28 min.

Storage

Where	How Long	Notes
Room Temp	Up to 6 hours	For serving only
Refrigerator	3–4 days	Cover to prevent drying
Freeze	Up to 2 months	Wrap well; thaw overnight, dust just before serving

Tools I Use

• 9×13 metal pan, parchment, whisk, microplane zester, citrus juicer, fine sieve (for dusting sugar).

Make-Ahead

Crust can be pressed into the pan and chilled up to 24 hours before baking. Baked bars keep beautifully refrigerated—perfect for parties.

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