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classic lemon bars

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

If you like lemon flavor, this is the recipe for you. Super lemony, light and refreshing dessert. Huge crowd favorite, so much so, I get requests for parties and camping trips to make these. These are your classic rendition of lemon bars. For parties, I like to cut these into smaller 1 inch squares. For gluten-free, just switch out the flour to all-purpose gluten-free flour (Bob's Red Mill brand is good).

yield 24 -48 bars (depending on size)
prep time 20 Min
cook time 50 Min
method Convection Oven

Ingredients For classic lemon bars

  • CRUST
  • coconut spray oil
  • 1 1/2 stick
    butter
  • 2 c
    flour
  • 1/4 c
    brown sugar
  • 1/4 tsp
    salt
  • 1/2 c
    powdered sugar
  • FILLING
  • 4 lg
    eggs, plus 3 egg yolks
  • 2 c
    sugar
  • 1/3 c
    flour
  • 3 tsp
    lemon zest, grated
  • 1 1/4 c
    fresh lemon juice (about 8 lemons)

How To Make classic lemon bars

  • 1
    For the crust - Preheat the oven to 350 degrees F.
  • 2
    Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
  • 3
    In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
  • 4
    Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
  • 5
    Bake until the crust is golden brown, about 25 minutes.
  • 6
    For the filling - While the crust is baking, prepare the filling.
  • 7
    Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
  • 8
    Add the lemon juice and zest, and mix well.
  • 9
    When the crust is done, remove from oven, and reduce oven to 300 degrees F.
  • 10
    Pour the filling over the warm crust and return to the oven.
  • 11
    Bake until the filling is just set, approximately 30 minutes.
  • 12
    Remove from oven when done, and let cool on a wire rack.
  • 13
    Move dish to refrigerator and cool until firm, at least 2 hours or more.
  • 14
    When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
  • 15
    Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.
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