Classic Lemon Bars
About this recipe
These Classic Lemon Bars are the perfect balance of a buttery shortbread crust and a zesty lemon filling. This recipe is straightforward and yields a delightful treat that's sure to impress.
Natasha from Natashas Kitchen shares her go-to method for making these lemon bars, which are not only delicious but also easy to prepare ahead of time.
Ingredient notes
- Use 1/2 lb (227g) of unsalted butter, which should be at room temperature.
- For the crust, you'll need 1/2 cup (100g) of granulated sugar, not to be confused with the 3 cups (600g) used in the filling.
- The recipe calls for 2 tablespoons of lemon zest, which can be obtained from about 4 to 5 lemons.
- For the lemon juice, you need 1 cup (240ml), freshly squeezed from 5 large or 8 medium lemons.
Tips from Natashas Kitchen’s video
- When lining the baking pan with parchment paper, pinch the corners and cut slits to create a perfect fit, which helps prevent spills.
- Ensure your butter is at room temperature for easier creaming with sugar, and if needed, you can soften it quickly using a specific method.
- It's crucial to use exactly 1 cup of lemon juice for the filling to ensure it sets properly during baking.
Good to know
- How many servings does this recipe yield?
- This recipe yields between 12 to 20 servings, depending on how you cut the bars.
- What is the baking time for the crust and filling?
- The crust should be baked for 18 to 20 minutes, and the filling needs about 30 to 35 minutes until set.
- Can I use Meyer lemons instead of regular lemons?
- Yes, but if using Meyer lemons, you should cut back on the sugar as they are naturally less sour.
- What should I do if my filling wobbles in the center after baking?
- If the filling wobbles, it needs more time in the oven. It should not wobble when fully set.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Line a 13 by 9 baking pan with parchment paper, pinching the corners to create margins and cutting slits on each corner for a perfect fit.
- 2
Preheat your oven to 350°F (175°C).
- 3
In a stand mixer, cream together 227g of unsalted butter and 100g of granulated sugar using the paddle attachment on medium speed until well blended.
- 4
Add 1.5 tsp of vanilla extract, 240g of all-purpose flour, and 1/4 tsp of salt to the butter mixture. Mix until crumbly with no dry flour streaks remaining.
- 5
Transfer the crumbly mixture into the lined baking pan and press it evenly into the bottom to form the crust.
- 6
Bake the crust in the preheated oven for 18 to 20 minutes, or until lightly golden at the edges. Let it cool slightly on a wire rack.
- 7
While the crust is baking, zest about 4 to 5 lemons to yield 2 Tbsp of lemon zest and set aside.
- 8
Squeeze the lemons to obtain 240ml of fresh lemon juice, ensuring to use exactly one cup for proper setting.
- 9
In a large mixing bowl, crack 7 large room temperature eggs and add 600g of granulated sugar. Whisk until well blended.
- 10
Add the 240ml of lemon juice and the 2 Tbsp of lemon zest to the egg mixture and whisk until combined.
- 11
Add 120g of all-purpose flour to the mixture and whisk until smooth with no traces of dry flour.
- 12
Pour the lemon custard filling over the pre-baked crust, which should still be warm.
- 13
Bake the lemon bars in the preheated oven at 350°F (175°C) for 30 to 35 minutes, or until the filling is set and does not wobble in the center.
- 14
Once baked, let the lemon bars cool at room temperature for at least one hour, then refrigerate for two hours before serving.
- 15
Dust the top with confectioners sugar before cutting into squares and serving.
Heads up — we had to guess a little:
- The number of lemons for zest and juice was inferred based on typical yields.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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