Description
A simple, one-pan lemon bar recipe featuring a buttery shortbread crust and a zesty, creamy filling. Perfect for busy weeknights, this dessert is ready in under 45 minutes and tastes like a bakery treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 3 large whole eggs, room temperature
- 1 large egg yolk
- 1/2 cup (120ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup (40g) all-purpose flour
- Confectioners’ sugar (powdered sugar) for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a medium bowl, mix softened butter and 1/4 cup sugar until it resembles wet sand. Add flour and salt, mixing until crumbly.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan.
- Blind bake the crust for 15 minutes until lightly golden brown around the edges. Remove from oven but leave the oven on.
- While the crust bakes, whisk 1 cup sugar and eggs (including the extra yolk) vigorously for one minute until pale and thickened.
- Whisk in fresh lemon juice and lemon zest. Add 1/3 cup flour and whisk until just combined.
- Pour the filling over the hot crust. Bake for 20-25 minutes until edges are set and the center has a slight jiggle.
- Cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 2 hours (or overnight) until completely firm.
- Lift bars out using the parchment sling, slice into squares with a sharp knife, and dust with powdered sugar if desired.
Notes
Use fresh lemon juice for the best flavor; bottled juice can taste metallic. The extra egg yolk is crucial for a creamy, custard-like texture. Do not skip the chilling time, as warm bars will be mushy and difficult to cut. For clean cuts, wipe the knife between slices and ensure bars are completely cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 20
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 26
- Protein: 3
Keywords: lemon bars, shortbread crust, one pan dessert, easy dessert, weeknight baking, citrus dessert, homemade lemon bars