Lemon Bars

  • Author: kitchn
  • Yield: 12


John loves Lemon Bars. These are easy and they are delicious. Enjoy!


For the Crust

  • Cooking spray or butter
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 tsp. finely grated lemon zest
  • ¼ tsp. kosher salt
  • 8 Tbsp. unsalted butter, cubed and chilled

For the Filling

  • 4 large eggs
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 2 Tbsp. powdered sugar, plus more for dusting
  • 2 Tbsp. finely grated lemon zest (from 2 lemons)
  • ¼ tsp. kosher salt
  • ½ cup freshly squeezed lemon juice (from 2-3 lemons)
  • ¼ cup all-purpose flour


  1. Heat the oven and prepare the baking dish: Arrange a rack in the middle of the oven and heat to 325 degrees F. Lightly coat an 11×7-inch glass baking dish with cooking spray or butter. Line the dish with a parchment paper sling, leaving an overhang of about 2 inches on each long side; set aside.
  2. Make the Crust: Place the flour, granulated sugar, powdered sugar, zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 times to combine. Add the butter and pulse until the mixture looks like coarse crumbs.
  3. Press the Crust in and Chill: Pour the crust mixture into the prepared baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer. Refrigerate for 15 minutes.
  4. Prebake the Crust: Bake the crust until it is a light golden brown, 25 to 30 minutes.
  5. Make the Filling: Whisk the whole eggs, egg yolk, granulated sugar, powdered sugar, zest, and salt together in a large bowl. Whisk in the lemon juice, and then the flour, until combined.
  6. Pour the Filling into the Crust: Remove the crust from the oven and pour the lemon filling onto the warm crust.
  7. Bake the Lemon Bars: Return the pan to the oven and bake until light brown around the edges and the top appears relatively dry, 15-20 minutes. Cool completely on a wire rack before cutting.
  8. Dust with Powdered Sugar: Remove the lemon bars from the pan using the parchment sling. Use a fine-mesh strainer to generously dust the bars with powdered sugar.
  9. Cut the Lemon Bars: Place on a cutting board and cut into 12 pieces. Dust with more powdered sugar, if desired, before serving.

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