Classic Lemon Bars

Quick answer

Total time: 53 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Classic lemon bars layer a bright, tangy lemon curd over a buttery shortbread base, baked together in the same pan and chilled before slicing into clean rectangles.

The base is made by pressing a mix of butter, powdered sugar, and flour evenly into the pan and blind-baking it until pale gold and firm enough to hold the filling without crumbling. The curd layer combines eggs, sugar, fresh lemon juice, and zest, which is poured directly over the hot crust and returned to the oven until just set: the edges firm up while the center still trembles gently when the pan is moved. Cutting before the bars are fully chilled causes the curd to run, so refrigeration is essential to achieve the characteristic sharp-edged rectangular slices. Lemon zest releases its citrus oils during baking and intensifies the fragrance well beyond what juice alone provides. A dusting of powdered sugar across the surface creates a white-on-yellow visual contrast and softens the tartness of the first bite. The defining pleasure of the bar is that the crisp, buttery shortbread and the cool, silky curd hit the palate simultaneously in each mouthful.

Ingredients

servings

IngredientAmountUnit

all-purpose flour180 gg

unsalted butter120 gg

powdered sugar90 gg

egg3 eaea

lemon juice90 mlml

lemon zest1 tbsptbsp

sugar130 gg

salt¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven to 175C and line an 8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2

Season

Combine 120g of flour with cold unsalted butter, 90g of powdered sugar, and salt in a bowl, mixing until the butter becomes pea sized with a sandy texture.
3

Heat

Press the dough firmly and evenly into the bottom of the prepared pan, then bake for 15 minutes until the crust is set and turns a pale golden color.
4

Season

Whisk 3 eggs with 130g of sugar, the remaining 60g of flour, 90ml of fresh lemon juice, and 1 tablespoon of lemon zest until the mixture is completely smooth.
5

Heat

Pour the lemon filling over the hot crust and bake for 18 to 20 minutes until the edges are firm but the center still trembles slightly when moved.
6

Season

Cool completely at room temperature, then refrigerate for at least 1 hour until firm before dusting with powdered sugar and slicing into clean rectangular pieces with a knife.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tangy lemon curd sets over a pre-baked shortbread base for a firm, two-layer construction.
Finish cue: Press the dough firmly and evenly into the bottom of the prepared pan, then bake for 15 minutes until the crust is set and turns a pale golden color.
Avoid this: Do not over-whisk filling to keep the surface smooth.
Storage and reheating: Cutting before the bars are fully chilled causes the curd to run, so refrigeration is essential to achieve the characteristic sharp-edged rectangular slices.