Chef John's Lemon Bars

These shortbread crust lemon bars are one of my favorite cookies of all time — although technically, they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet and tart lemon-flavored custard, perfectly contrasted against crisp, sweet, buttery shortbread cookie.

Print Recipe

Prep Time 20

Cook Time 50

Total Time 1 40

Course lunch/dinner

Cuisine south american

Servings 16 people

Calories 2443.1 kcal

Equipment

1 8x8 inch Baking Dish For baking the bars.
1 Large Mixing Bowl For preparing the shortbread crust.
1 Whisk Essential for smooth custard.
1 Spatula or wooden spoon For mashing crust ingredients and mixing.
1 Lemon Zester For finely grating lemon zest.

Ingredients

Main

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg yolks
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar or to taste

Instructions

Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar. sanzoe

Notes

Achieving the perfect lemon bar hinges on a few key elements. For the shortbread crust, ensure your butter is at true room temperature to allow for proper incorporation with the flour, creating that 'slightly crumbly cookie dough' texture without overworking it. Pricking the crust with a fork before baking prevents it from puffing up. For the custard, fresh lemon juice and zest are non-negotiable for vibrant flavor. Whisk the eggs, sugar, and flour thoroughly before adding the lemon; this helps prevent a grainy texture. Pouring the custard over a still-warm crust promotes a seamless bond. Cooling completely is crucial for the custard to set properly, ensuring clean cuts. Dipping your knife in hot water before slicing yields beautifully sharp edges, enhancing presentation. A pinch of sea salt in the custard can further brighten the lemon's profile.