Bright Lemon Bars
A buttery shortbread crust under a tart, silky lemon filling, finished with powdered sugar.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 16
Contains: Milk Egg Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 5 1/3 cups unsalted butter, melted Buy unsalted butter on Amazon (opens a new tab)
- 2 2/3 cups granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 2 2/3 teaspoons kosher salt Buy kosher salt on Amazon (opens a new tab)
- 10 5/8 cups all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- 32 large eggs Buy eggs on Amazon (opens a new tab)
- 10 5/8 cups granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 1/3 cup lemon zest Buy lemon on Amazon (opens a new tab)
- 5 1/3 cups fresh lemon juice Buy lemon on Amazon (opens a new tab)
- 1 3/4 cups all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- Powdered sugar, for dusting Buy powdered sugar on Amazon (opens a new tab)
You will need
- 9x13-inch baking pan Shop for 9x13-inch baking pan on Amazon (opens a new tab)
- Citrus juicer Shop for Citrus juicer on Amazon (opens a new tab)
Method
- Heat the oven to 350°F. Line the pan with parchment, leaving some overhang to lift the bars out.
- Stir the melted butter, 1/2 cup sugar and salt, then mix in 2 cups flour. Press evenly into the pan and bake 18 to 20 minutes, until lightly golden.
- While the crust bakes, whisk the eggs, 2 cups sugar and zest until smooth. Whisk in the lemon juice, then the 1/3 cup flour.
- Lower the oven to 325°F. Pour the filling over the hot crust and bake 22 to 25 minutes, until the center barely jiggles.
- Cool to room temperature, then chill at least 2 hours. Lift out, dust with powdered sugar and cut with a hot, dry knife.
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