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Snack

Lemon Bars

A buttery shortbread crust under a tart, silky lemon layer, dusted with powdered sugar. Sunny on a spring table.

⏱ 3 hr 5 min (20 min prep, 45 min cooking, 2 hr waiting) 🍽 Serves 16 · 1 bar (2 inches square) make aheadfreezer friendly vegetarian

In our collection Easter and spring dinner: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 16 servings

  • Crust

  • 1 cup All-purpose flour
  • ΒΌ cup Powdered sugar
  • ΒΌ tsp Table salt
  • Β½ cup Butter, unsalted, melted

  • Lemon layer

  • 3 Eggs, large
  • 1 cup Granulated sugar
  • 3 tbsp All-purpose flour
  • 2 Lemon, zest of 1, juice of both (about Β½ cup)
  • 1 tbsp Powdered sugar, for dusting

Make it yourself

Out of powdered sugar? Make it β†’ Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 8- or 9-inch square pan, parchment paper, mixing bowls, whisk, sieve.

  1. Heat the oven to 350Β°F. Line the pan with parchment, leaving overhang.
  2. Stir the flour, powdered sugar, salt and melted butter into a soft dough. Press it evenly into the pan and bake 18 to 20 minutes, until light golden.
  3. Whisk the eggs, sugar, flour, zest and lemon juice until smooth.
  4. Pour over the hot crust and bake 20 to 25 minutes, until the filling is set and doesn’t wobble in the center. A thermometer in the center reads above 160Β°F, the temperature for egg dishes.
  5. Cool, then chill at least 2 hours. Lift out, cut into 16 squares, and dust with powdered sugar.

🌑 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBake up to 2 days ahead and keep in the refrigerator; dust with sugar just before serving.
❄️ FreezerFreeze cut bars, not yet dusted, up to 2 months.
β†Ί LeftoversKeep covered in the refrigerator up to 4 days.
πŸ§’ With kidsKids can squeeze the lemons and press the crust into the pan.
Lime swapUse limes instead of lemons.

Goes well with

πŸ₯• Carrot Cake with Cream Cheese Frosting

Good to know

All-purpose vs. bread flour (and friends) Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Food Safety Basics

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.