Lemon Bar Recipe
This iconic dessert traces its origins to the United States, where it has become a staple in bakeries and home kitchens alike.
Equipment
- Mixing bowls
- Whisk or electric mixer
- 9x13 inch baking dish
- Parchment paper
- Citrus juicer (if using fresh lemons)
Ingredients
- For the Crust: 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, chilled and cubed
- For the Filling: 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- Zest of 1 lemon
- Powdered sugar, for dusting (optional)
Instructions
- Set the oven temperature to 350°F (175°C). With an overhang for convenient removal later, line the baking dish with parchment paper.
- For the crust, put the flour and powdered sugar in a bowl. Using a pastry cutter or fork, cut in the cooled butter until the mixture is the consistency of coarse crumbs.
- Evenly press the crust mixture into the baking dish's bottom. Bake until gently browned, 15 to 20 minutes.
- As the crust bakes, get the filling ready. Mix the flour and granulated sugar in a separate basin.
- Whisk in the eggs, zest, and lemon juice until smooth.After the crust has baked, pour the filling over it and put the dish back in the oven.
- Bake for a further twenty to twenty-five minutes, or until the sides are gently brown and the filling is set.
- Take out of the oven and allow it to cool fully in the pan. After cooling, cut into bars and, if preferred, dust with powdered sugar.