Tart Lemon Bars
A crisp shortbread base under a thick layer of lemon curd that is sharp enough to make you sit up. Par-baking the crust and pouring the filling on while it is still hot keeps the two layers from separating.
- Course
- Desserts
- Time
- 1 hr 30 min
- Servings
- 16
Cooking Notes
- Bake the shortbread base until it is set and lightly colored before adding the lemon layer. A properly par-baked crust is less likely to turn soggy under the custard.
- Pour the filling onto the warm crust and bake only until the center is set with a slight softness. Overbaking makes the lemon layer rubbery and can encourage cracks.
- Cool completely and then chill before slicing. A cold lemon bar cuts much more cleanly, and wiping the knife between cuts keeps the layers sharp and distinct.
Recipe Card
Tart Lemon Bars
By Gabriella
- Category
- Desserts
- Total Time
- 1 hr 30 min
- Difficulty
- Easy
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 2 cups all-purpose flour
- 1/2 tsp salt
- 6 eggs
- 2 cups granulated sugar
- 1 cup lemon juice
- 2 tbsp lemon zest
- 1/2 cup all-purpose flour for the filling
Instructions
- 1
Beat the butter and powdered sugar together, then work in the flour and salt until a soft dough forms.
- 2
Press it evenly into a parchment-lined 9x13 pan and bake at 350°F for twenty minutes, until pale gold.
- 3
Meanwhile whisk the eggs, sugar, lemon juice, zest, and flour until completely smooth with no pockets of flour hiding.
- 4
Pour the filling over the hot crust and return it to the oven for twenty-two minutes, until the center barely jiggles.
- 5
Cool fully, then chill two hours before cutting into squares and dusting with powdered sugar.
