Best Lemon Bars
About this recipe
These Best Lemon Bars are a bright and zesty treat that truly deliver on lemon flavor. Unlike many lemon bars that fall flat, this recipe ensures a punch of citrus in every bite, thanks to a clever use of cream of tartar that enhances the lemony goodness.
The crust is a game changer too, moving away from the typical crumbly shortbread to a sturdier, crunchier base that holds up beautifully under the luscious lemon filling.
Ingredient notes
- Use 1 cup of all-purpose flour for the crust and an additional 2 tablespoons for the filling.
- The recipe calls for 8 tablespoons of unsalted butter for the crust and 4 tablespoons for the filling.
Tips from America's Test Kitchen’s video
- Make sure to whisk the crust ingredients until a pliable dough forms before pressing it into the pan for an even base.
- Strain the filling mixture after cooking to ensure a smooth texture by removing any curdled bits and lemon zest before pouring it over the crust.
Good to know
- How long does it take to bake the crust?
- The crust should bake for 19 to 24 minutes until dark golden brown.
- What is the purpose of cream of tartar in the filling?
- Cream of tartar acts as a dry acid that enhances the lemon flavor without needing extra binders.
- What temperature should the oven be preheated to?
- Preheat the oven to 350°F (175°C).
- How long do the lemon bars need to cool before slicing?
- The lemon bars need to cool for about 1.5 hours before slicing into 12 bars.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, whisk together 1 cup of all-purpose flour, 0.25 cup of granulated sugar, and 0.5 teaspoon of table salt.
- 3
Stir in 8 tablespoons of melted unsalted butter until a pliable dough forms.
- 4
Press the dough evenly into the bottom of an 8x8 inch baking pan lined with foil strips.
- 5
Bake the crust in the preheated oven for 19 to 24 minutes until dark golden brown.
- 6
While the crust is baking, prepare the filling by whisking together 0.67 cup of lemon juice, 2 teaspoons of lemon zest, 2 teaspoons of cream of tartar, 1 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 0.25 teaspoon of salt in a bowl.
- 7
Add 3 large eggs and 3 egg yolks to the mixture and whisk until smooth.
- 8
In a medium saucepan, cook the filling mixture over medium-low heat, stirring constantly, until it reaches 160°F (71°C), about 5 to 8 minutes.
- 9
Remove from heat and stir in 4 tablespoons of unsalted butter until melted and combined.
- 10
Strain the filling mixture to remove any curdled bits and lemon zest, then pour it over the baked crust.
- 11
Return the pan to the oven and bake for an additional 8 to 12 minutes until the filling is set.
- 12
Allow the lemon bars to cool for about 1.5 hours before slicing into 12 bars.
Heads up — we had to guess a little:
- The baking time for the crust and filling was inferred from the transcript, as it was not explicitly stated in the caption.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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