Lemon Bars

v1.0

by Folsom Bakes (AI-curated)

DessertAmericanDessertSnackOvenBakedlemon barsshortbread crustcitrus dessertbake saleVegetarianNut-FreePeanut-FreeSoy-Free
Lemon Bars
Servings: 16Batch: 16 barsPrep: 20 minCook: 42 minInactive: 150 minTotal: 212 min

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.

Ingredients

  • 2 cups (255 g) All-purpose flourdivided
  • 1/2 cup (58 g) Powdered sugarplus more for serving
  • 1/2 tsp Kosher saltdivided
  • 3/4 cup (170 g) Unsalted buttermelted
  • 1 1/2 cups (300 g) Granulated sugar
  • 4 Large eggs
  • 2/3 cup (160 ml) Fresh lemon juicestrained
  • 1 tbsp Finely grated lemon zest

Equipment

  • 9 inch square baking pan
  • Parchment paper
  • Two mixing bowls
  • Fine-mesh strainer
  • Wire rack

Instructions

  1. 1

    Heat the oven to 350 F. Line a 9 inch square pan with parchment, leaving an overhang.

    5 min

  2. 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. 3

    Bake the crust for 20 to 24 minutes, until dry across the center and lightly golden at the edges.

    22 min

  4. 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. 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. 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

Lemon Bars · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/lemon-bars

Printed September 4, 2026