Lemon Bars
v1.0
A crisp shortbread base is fully set before the sharp lemon filling goes on top. Fresh juice and zest keep the curd bright, with enough sweetness to balance its clean acidity.
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Equipment
- 9 inch square baking pan
- Parchment paper
- Two mixing bowls
- Fine-mesh strainer
- Wire rack
Instructions
- 1
Heat the oven to 350 F. Line a 9 inch square pan with parchment, leaving an overhang.
⏱ 5 min
- 2
Mix 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt. Stir in the melted butter until evenly moistened, then press firmly into the pan.
⏱ 5 min
- 3
Bake the crust for 20 to 24 minutes, until dry across the center and lightly golden at the edges.
⏱ 22 min
- 4
While the crust bakes, whisk the granulated sugar with the remaining 1/2 cup flour and 1/4 teaspoon salt. Whisk in the eggs, then the lemon juice and zest until smooth.
⏱ 5 min
- 5
Pour the filling through a fine-mesh strainer onto the hot crust. Return to the oven for 18 to 22 minutes, until the edges are set and the center has a slight unified wobble but no liquid ripple.
⏱ 20 min
- 6
Cool completely on a rack, then refrigerate for at least 2 hours. Lift out, dust lightly with powdered sugar, and cut into 16 bars with a clean knife.
⏱ 150 min
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