Lemon Bar Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly spray or butter the pan if desired.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp fine salt until evenly combined.

Cut in butter

Add 0.75 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Press and bake

Press the mixture firmly and evenly into the bottom of the prepared 8x8 pan to form a compact crust. Bake on the center rack for 18–20 minutes, or until the edges are lightly golden and the center is set. Remove from oven but keep oven on.

Whisk eggs and sugar

While the crust bakes, in a medium bowl whisk together 3 large eggs and 1.25 cups granulated sugar until smooth and slightly pale, about 1–2 minutes.

Add lemon and dry ingredients

Whisk in 0.66 cup fresh lemon juice and 1 tablespoon lemon zest until homogenous. Sift in 0.25 cup all-purpose flour, 0.5 tsp baking powder, and 0.25 tsp salt, then whisk until there are no lumps.

Temper and finish filling

Stir in 2 tablespoons melted unsalted butter to add richness and help set the filling. This also helps the filling adhere to the hot crust when poured.

Bake filling

Carefully pour the lemon filling over the hot baked crust, smoothing the surface with a spatula. Return the pan to the oven and bake for 20–25 minutes, or until the filling is set at the edges and slightly jiggly in the center (it will continue to set as it cools).

Cool completely

Remove the pan from the oven and set on a wire rack. Let cool to room temperature (about 1–2 hours), then refrigerate for at least 1 hour to fully set and make slicing cleaner.

Use the parchment overhang to lift the chilled lemon bars from the pan onto a cutting board. Dust the top evenly with 2 tablespoons powdered sugar and, if using, sprinkle 0.5 teaspoon additional lemon zest for brightness.

Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 16 squares (4x4) or 9 larger bars (3x3). Store leftover bars in an airtight container in the refrigerator up to 4 days.