AmericanCakes & baking

The Best Lemon Bars in the World

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

These lemon bars feature a rich, buttery shortbread crust topped with a tangy lemon curd. The crust bakes first, then gets a pour of smooth lemon curd made with egg yolks and plenty of fresh lemon juice and zest. It all comes together in about 45 minutes of active time, though you'll need to factor in cooling time for the bars to set completely before slicing.

Recipes.zone

September 1, 2026

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15 steps · 45 min total

Chill the Butter

Cut the butter into small chunks and pop it into the freezer to chill.

Preheat Oven

Preheat your oven to 325 °F.

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.

Add Butter

Add the chilled butter chunks to the food processor. Pulse until the butter is broken down and resembles small peas.

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.

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.

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.

Prepare Lemon Curd

While the crust bakes, start preparing the lemon curd.

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.

Strain Curd

Press the cooked curd through a fine-mesh strainer to ensure it's completely smooth.

Pour Curd on Crust

Pour the strained lemon curd directly onto the pre-baked crust.

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.

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.

Dust with Sugar

Just before serving, dust the cooled bars with powdered sugar.

Serve

Slice and serve.

The Best Lemon Bars in the World