A simple recipe for lemon bars.
For the crust:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup + 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1 cup all purpose flour
- pinch of salt
For the filling:
- 2 large eggs
- 3/4 cup sugar
- 6 tablespoons all-purpose flour
- 1/4-1/3 cup fresh lemon juice, from 1-2 lemons
- 1-2 teaspoons lemon zest
- powdered sugar, for topping
- Preheat the oven to 350F. Butter an 8-inch or 9-inch square pan, and line the bottom with parchment paper.
- To make the crust, cream together the butter and both sugars. Stir in the all purpose flour and salt until the dough comes together very well. Press evenly into the bottom of your pan. Bake for 18-20 minutes until just barely browned.
- To make the filling as the crust bakes, whisk together eggs and sugar until light and pale. Add flour, lemon juice, and lemon zest. Whisk until thoroughly combined.
- Pour the filling over the hot crust. Return to the oven for 20-25 minutes, until the edges of the lemon filling are browned, and the center is no longer wobbly. You’ll want to watch these closely at the end– overcooking will change the texture.
- Let the bars cool, then dust with powdered sugar and slice.
If you’re working with less-tart meyer lemons, you’ll want to use more lemon juice. I used about 1/3 cup, but you can go up to 1/2 cup if you want something very tart.