Ingredients
For the Crust
- 1 cup + 3 tablespoons (about 170 grams) all-purpose flour
- 1/3 cup + 1 tablespoon (about 55 grams) powdered sugar
- 1/2 teaspoon fine salt
- 7 tablespoons unsalted butter, softened and cut into chunks
For the Filling
- 2 large eggs + 7 large egg yolks
- 1 cup (200 grams) granulated sugar
- 3 tablespoons finely grated lemon zest
- 2/3 cup fresh lemon juice (from about 4 lemons)
- Pinch of salt
- 3 tablespoons unsalted butter, cut into pieces
- 2 tablespoons heavy cream
Powdered sugar, for dusting.
Before Baking
Humidity can cause the confectioners’ sugar topping to melt or turn patchy. If you’re in a humid climate, wait to dust the lemon bars until just before serving.
For the filling to bake evenly, it’s important to pour it over the crust while it’s still hot—make the filling while the crust is in the oven.
Prep the Pan
Adjust oven rack to the middle position and preheat to 350°F.
Create a foil sling for a 9-inch square baking pan using two long sheets of aluminum foil, each 9 inches wide. Lay them perpendicular to each other in the pan, leaving excess foil overhanging the edges.
Press foil into corners and up the sides, then grease the foil.
Make the Crust
In a food processor, pulse flour, powdered sugar, and salt until combined—about 3 pulses.
Scatter the butter over the top and pulse about 8 more times, until the mixture looks like coarse meal and is pale yellow.
Transfer to the prepared pan and press firmly into an even layer. Bake until just starting to brown, about 20 minutes, rotating halfway through. (Keep the crust hot for the next step.)
Make the Filling
While the crust bakes, whisk eggs and yolks in a medium saucepan. Whisk in granulated sugar, then lemon zest, lemon juice, and salt.
Add the butter and cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens slightly and reaches 170°F, about 5 minutes.
Bake the Bars
Strain the lemon mixture through a fine-mesh strainer into a bowl. Stir in the heavy cream. Pour the warm lemon curd evenly over the hot crust.
Return to oven and bake until the filling is shiny and just set, with a slight jiggle in the center—about 10 to 15 minutes, rotating halfway through.
Cool and Serve
Let the bars cool in the pan on a wire rack for about 2 hours. Use the foil sling to lift them out, then cut into 16 squares.
Dust with powdered sugar just before serving. (Store in the fridge for up to 2 days.)
Lemon Bars
Ingredients
For the Crust
- 1 cup + 3 tablespoons about 170 grams all-purpose flour
- 1/3 cup + 1 tablespoon about 55 grams powdered sugar
- 1/2 teaspoon fine salt
- 7 tablespoons unsalted butter softened and cut into chunks
For the Filling
- 2 large eggs + 7 large egg yolks
- 1 cup 200 grams granulated sugar
- 3 tablespoons finely grated lemon zest
- 2/3 cup fresh lemon juice from about 4 lemons
- Pinch of salt
- 3 tablespoons unsalted butter cut into pieces
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and position the rack in the middle.
- Make a foil sling for a 9-inch square pan, grease the foil, and set aside.
- In a food processor, pulse flour, powdered sugar, and salt.
- Add butter chunks and pulse until the mixture resembles coarse meal.
- Press the mixture into the prepared pan and bake for about 20 minutes until lightly browned, rotating halfway.
- While the crust bakes, whisk eggs and yolks in a medium saucepan.
- Add granulated sugar, lemon zest, lemon juice, and a pinch of salt, then whisk until combined.
- Add butter to the mixture and cook on medium-low heat, stirring constantly, until it thickens slightly and reaches 170°F.
- Strain the lemon mixture into a bowl and stir in heavy cream.
- Pour the warm lemon curd over the hot crust.
- Bake for 10 to 15 minutes until the filling is set with a slight jiggle, rotating halfway.
- Cool the bars in the pan on a wire rack for 2 hours.
- Lift the bars out using the foil sling and cut into 16 squares.
- Dust with powdered sugar just before serving.
- Store in the fridge for up to 2 days.