Lemon Bars

As seen on

once upon a chef

Total Time

1 Hour 20 Minutes, plus several hours to cool

Prep Time

30 Minutes

Cook Time

50 Minutes

Rating

(506)

Ingredients

20 squares or 40 triangles

For the Crust
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
1 teaspoon salt
1 cup Confectioners' sugar, plus more to decorate finished bars
2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
For the Lemon Topping
6 large eggs
3 cups granulated sugar
2 tablespoons lemon zest (be sure to zest the lemons before juicing)
⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
⅔ cup all-purpose flour

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Preparation

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Step 1

Adjust an oven rack to the middle position and preheat the oven to 350°F.

Step 2

Cover a 9x13-inch metal baking pan with heavy-duty aluminum foil. Push the foil neatly into the corners and up the sides of the pan, ensuring the foil overlaps all edges. Spray the foiled pan with nonstick cooking spray.

Step 3

Place the flour, cornstarch, salt, and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds.

Step 4

Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides. Refrigerate for 30 minutes or freeze for 15 minutes.

Step 5

Bake the crust until lightly golden, 15 to 20 minutes.

Step 6

In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.

Step 7

When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.

Step 8

To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar.

Step 9

Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.

Chef’s notes

Freezer-Friendly Instructions:

The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.

Note:

Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.

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Seasonal Recipes

Skill Level

other

Lemon Bars

Ingredients

Preparation

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Chef’s notes

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