Zesty Lemon Bars
Equipment
- 9x9-inch metal baking pan
- Parchment paper
- kitchen scale
- Immersion blender or blender
- Mixer
Ingredients
For the Shortbread Crust:
- ½ cup salted butter, softened 113g
- ¼ cup granulated sugar 50g
- 1 ½ cups unbleached all-purpose flour, spooned & leveled 180g
- ½ tsp vanilla extract
- ⅛ tsp salt
For the Lemon Filling:
- 1 cup granulated sugar 200g
- 2 Tbsp lemon zest, (from 2 lemons)
- ½ cup fresh lemon juice 120g
- 2 Tbsp unbleached all-purpose flour
- 1 tsp cornstarch
- 3 large eggs
- 1 large egg yolk
- ¼ tsp baking powder
- ⅛ tsp salt
- ¼ cup powdered sugar (for dusting after baking)
Instructions
Preheat and Prep:
- Preheat oven to 350°F (175°C).
- Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
Make the Shortbread Crust:
- In a bowl, beat softened butter and granulated sugar on low speed for ~1 minute until just combined. Avoid over-mixing to keep the crust light.
- Add flour, vanilla, and salt. Mix on low until coarse crumbs form (like wet sand, not a sticky dough). Pinch apart clumps if needed.
- Pour crumbs into the pan and gently press into a thin, even layer. Use a flat-bottomed glass for a smooth surface.
- Bake for 12–15 minutes, until edges are lightly golden. Remove and keep warm.
Prepare the Lemon Filling:
- In a small bowl, whisk sugar, flour, and cornstarch to combine.
- To a medium bowl or blender add eggs, egg yolk, lemon juice, zest, baking powder, and salt. Blend for a minute or two or until the mixture is smooth and the zest is broken up.
- Pour over the warm crust.
Bake the Bars:
- Bake for 20-22 minutes, rotating the pan at 10 minutes for even heat. Check for: A slight center jiggle (like soft gelatin, not runny), a matte surface with firm edges, and an internal temperature of 160–165°F (71–74°C) in the center.
Cool, Chill, & Serve:
- Cool at room temperature for 30 minutes.
- Refrigerate for 2–4 hours to fully set the filling.
- Lift bars out using parchment, cut into 16 squares, and dust with powdered sugar. Garnish with lemon zest curls or lemon slices if desired.
Store:
- Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
- Crust Tips:
- If the crust is sticky, chill crumbs for 5–10 minutes before pressing.
- Ensure butter isn’t melty.
- Mix to coarse crumbs (wet sand texture); over-mixing makes it doughy.
- Filling Tips:
-
Using an immersion blender to break up zest creates a smoother filling texture. A whisk works but may leave zest flecks.
- Rotate the pan at 10 minutes to avoid a runny center.
- Check doneness with a thermometer (160–165°F) and look for a matte surface with a slight jiggle.
-
Nutrition
Serving: 1bar
Servings: 16 bars
