Lemon Bars

Perfect for potlucks, picnics, or afternoon tea, these lemon bars with a butter shortbread crust and luscious lemon filling are as pretty as they are delicious.
Lemon Bars
Luscious lemon bars are always a welcomed treat. Courtesy of Jennifer Segal
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One of my favorites from my first cookbook, these lemon bars stand out for a couple of reasons. First, there’s the crust: a crisp, buttery shortbread enhanced by a little pastry chef trick I love—mixing a touch of cornstarch with the flour. This small tweak, along with the mixing method, gives the base a wonderfully crisp texture, providing the perfect contrast to the rich, luscious lemon layer above.

Then comes the lemon topping itself: tart yet sweet, and bursting with bright, citrusy flavors from plenty of lemon juice and zest. It is truly luscious! These bars are not only easy to whip up with just eight ingredients but also keep beautifully, so you can definitely prepare them ahead of time for any event, big or small.

What You’ll Need To Make Lemon Bars

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal
  • All-purpose flour: Provides structure to the crust, and also thickens the lemon topping, helping it set once baked.
  • Cornstarch: Gives the crust a tender, melt-in-your-mouth texture.
  • Confectioners’ sugar: Sweetens the crust while also contributing to its crisp texture. Also used to dust the finished bars for decoration and added sweetness.
  • Butter: Adds richness and flakiness to the crust, giving it a shortbread-like texture and flavor.
  • Eggs: The base of the topping, giving it structure and richness.
  • Granulated sugar: Sweetens the lemon layer and balances the tartness of the lemon juice.
  • Lemon zest: Provides a strong, aromatic lemon flavor that enhances the tartness and freshness of the topping. Be sure to zest only the yellow part of the lemon skin and leave the white pith behind, as it’s bitter.
  • Freshly squeezed lemon juice: Adds the essential tart lemon flavor to the topping.

Step-by-Step Instructions

Step 1: Make The Crust

Place the flour, corn starch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Mix for 15 seconds to blend, then toss in the cold butter.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Mix until the mixture resembles coarse meal, 10 to 15 seconds.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Sprinkle the mixture into a foil-lined, greased 9×13-in pan.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust).

Refrigerate for 30 minutes or freeze for 15 minutes.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Bake the crust until lightly golden, 15 to 20 minutes.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Step 2: Make The Filling

Start by whisking the eggs in a large bowl.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Add the sugar, lemon juice, lemon zest, and flour.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Whisk well, making sure no lumps of flour remain.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Pour the filling into the baked crust.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Step 3: Bake & Cool

Return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Step 4: Cut the Lemon Bars

Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Using a sharp knife, cut into squares or triangles.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Use a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.

(Courtesy of Jennifer Segal)
Courtesy of Jennifer Segal

Luscious Lemon Bars

Servings: 20 squares or 40 triangles
Ingredients
For the Crust
  • 1¾ cup all-purpose flour, spooned into measuring cup and leveled-off
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 1 cup Confectioners’ sugar, plus more to decorate finished bars
  • 2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
For the Lemon Topping
  • 6 large eggs
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest (be sure to zest the lemons before juicing)
  • ⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
  • ⅔ cup all-purpose flour
Instructions
Make the Crust
  1. Adjust an oven rack to the middle position and preheat the oven to 350 F.
  2. Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
  3. Place the flour, corn starch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds.
  4. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
  5. Bake the crust until lightly golden, 15 to 20 minutes.
Make the Filling
  1. In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
  2. When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
  3. To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.

Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.

Nutrition Information

Per serving (20 servings)

Serving size: 1 large square

Calories: 306, Fat: 11 g, Saturated fat: 6 g, Carbohydrates: 50 g, Sugar: 36 g, Fiber: 1 g, Protein: 4 g, Sodium: 140 mg, Cholesterol: 80 mg

Nutritional Data Disclaimer
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Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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