Name: The Best Lemon Bars in the World
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 9 servings shortbread crust; 10 tablespoons butter; 2 tablespoons powdered sugar; 2 tablespoons granulated sugar; 1.25 cups flour; 1 pinch salt; 9 servings lemon curd; 4 large egg yolks; 0.75 cup sugar; 2 medium lemons; 4 tablespoons lemon zest

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The Best Lemon Bars in the World Recipe — Recipes Zone

Method

15 steps · 45 min

01
Chill the Butter
Cut the butter into small chunks and pop it into the freezer to chill.
02
Preheat Oven
Preheat your oven to 325 °F.
03
Process Sugars and Salt
In a food processor, combine the powdered sugar, salt, and granulated sugar. Pulse on and off for about 15 seconds to mix.
04
Add Butter
Add the chilled butter chunks to the food processor. Pulse until the butter is broken down and resembles small peas.
05
Add Flour
Add the flour and pulse just until the mixture comes together and starts to pull away from the sides of the bowl. Be careful not to overmix.
06
Press Crust
Lightly knead the dough in a bowl, then press it evenly into a 9x9 baking dish. There's no need to butter the dish, as the dough has plenty of butter already.
07
Bake Crust
Prick the crust all over with a fork (this is called 'docking'). Bake for precisely 35 minutes. You're looking for a lightly tan color; don't let it get too dark, as it will bake again later.
08
Prepare Lemon Curd
While the crust bakes, start preparing the lemon curd.
09
Cook Lemon Curd
In a saucepan, combine the butter, salt, and freshly squeezed lemon juice. Place it on the stove over medium-low heat.
Stir constantly with a spoonula or spatula until the mixture thickens. You're looking for a consistency similar to hollandaise sauce — thick, but still pourable. If the curd starts to boil, take it off the heat immediately to prevent it from curdling.
10
Strain Curd
Press the cooked curd through a fine-mesh strainer to ensure it's completely smooth.
11
Pour Curd on Crust
Pour the strained lemon curd directly onto the pre-baked crust.
12
Bake Again
Return the dish to the oven and bake for an additional 10 minutes at 300 °F. The top should be set and not wobbly when gently shaken.
13
Cool Bars
Let the lemon bars cool on the counter until they reach room temperature, then transfer them to the fridge to chill completely. This helps them set for clean slicing.
14
Dust with Sugar
Just before serving, dust the cooled bars with powdered sugar.
15
Serve
Slice and serve.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	493kcal	25%
Fat	27g	39%
Carbohydrate	59g	23%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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The Best Lemon Bars in the World Recipe

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Method

Chill the Butter

Preheat Oven

Process Sugars and Salt

Add Butter

Add Flour

Press Crust

Bake Crust

Prepare Lemon Curd

Cook Lemon Curd

Strain Curd

Pour Curd on Crust

Bake Again

Cool Bars

Dust with Sugar

Serve

Nutrition

Allergens

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