Our simplest (and best) lemon bars recipe ever, plus two new flavor ideas.
The final dusting ofpowdered sugaron top adds just enough sweetness to round out the bars.
Freeze for longer storage (up to three months).
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
More Lemon Dessert Recipes You’ll Love
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(Mixture should hold together when squeezed.)
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
Press evenly into bottom and about 1/2 inch up sides of prepared pan.
Bake, uncovered, in preheated oven until lightly browned, 20 to 25 minutes.
Add eggs and lemon juice, whisking mixture just until combined.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely
Pour through a fine mesh strainer into a large bowl, using a spatula to press mixture through strainer.
Whisk in grated lemon zest.
Bake lemon bars:
Reduce oven temperature to 300F.
Carefully pour filling over crust.
Chill lemon bars:
Transfer to a wire rack, and let cool 20 minutes.
Transfer to a cutting board.
Sprinkle lemon bars with powdered sugar just before serving.
Theblackberry-mint topping is a little fancier and matches the sour-sweet tanginess of the lemon nicely.
Pistachio Lemon Bars
Prepare recipe as directed through Step 5.
After cutting in Step 6, top bars evenly with 1/4 cup choppedpistachiosand 1 Tbsp.lemon zest.
Dust lightly withpowdered sugar.
Blackberry-Mint Lemon Bars
Prepare recipe as directed through Step 5.
Cook on medium- high, stirring often, until berries are jammy, about 20 minutes.
Let cool to room temperature, 20 to 30 minutes.
After cutting bars in Step 6, spoon berries over top, omitting powdered sugar.
Garnish withfresh mint leaves.
Using room temperature eggs helps ensure that your filling will set properly in the oven.
confirm to bake the bars until there’s only a slight jiggle in the center for the right texture.
Check your oven temperature with an oven thermometer periodically to check that the prefs are correct.
Work the shortbread dough up the sides of the pan before baking to help keep this from happening.
Gaps or cracks in the crust can cause the filling to leak underneath.
