Lemon Bars
About this recipe
These Lemon Bars are a delightful treat that truly let the lemon flavor shine. With a smooth, ultra-lemony curd and a crisp browned-butter crust, this recipe stands out from the usual bland versions. The creator, Sheldo, emphasizes the importance of using fresh lemons to achieve that bright, tart flavor that makes these bars so special.
What sets this recipe apart is the use of browned butter in the crust, which adds a deep, nutty flavor and a flaky texture. Plus, with just six main ingredients, it's simple to whip up any time you crave something sweet and citrusy.
Ingredient notes
- For the crust, use 140g (10 Tbsp) of unsalted butter, 175g (1-1/4 cup) of all-purpose flour, 50g (1/4 cup) of sugar, and 5g (1-1/2 tsp) of kosher salt (you can substitute with 3/4 tsp fine sea salt or table salt).
- The filling includes 300g (1-1/2 cups) of sugar, 54g (6 Tbsp) of all-purpose flour, and a pinch of salt, along with optional ingredients like 1/16 tsp of ground turmeric (for color) and 1/2 tsp of citric acid (which can be substituted with 1-1/2 tsp of cream of tartar).
- You'll need about 200mL of lemon juice, which is roughly 3-4 lemons, and 17g (about 2 Tbsp packed) of lemon zest.
Tips from sheldo's kitchen’s video
- To make the browned butter for the crust, melt the butter over medium heat and stir constantly until it turns a rich brown color and smells nutty. This adds a deep flavor to the crust.
- When preparing the filling, cook it over medium-low heat until it thickens and reaches a temperature of 160-165°F (70-75°C). This ensures the filling sets properly and doesn't make the crust soggy.
- After baking, allow the bars to cool completely at room temperature for at least 1.5 hours to ensure they set properly before cutting. If it's warm in your kitchen, chill them in the fridge uncovered.
Good to know
- How many servings does this recipe yield?
- This recipe yields 16 pieces of lemon bars.
- What is the total time required to make these lemon bars?
- The total time required to make these lemon bars is 2 hours.
- What should I do if I don't have citric acid?
- You can substitute citric acid with 1-1/2 tsp of cream of tartar.
- How do I know when the filling is set?
- The filling is set when it has slightly puffed edges and barely jiggles when the pan is shaken.
No life story here — the video and the recipe are the whole point. All credit to sheldo's kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat oven to 350°F (175°C) with the rack in the middle position.
- 2
Line a 9” x 9” baking pan with parchment paper.
- 3
Measure out all crust ingredients and have them ready.
- 4
Melt butter in a medium stainless steel pan over medium heat to make browned butter. Stir occasionally, then constantly as sounds die down.
- 5
When light sediment appears, scrape the pan to prevent sticking and burning. Reduce heat to low and stir until sediment turns rich brown and butter smells nutty. Turn off heat.
- 6
Add salt and sugar to the browned butter, stirring to incorporate. Mix in flour until well combined and no dry flour remains. The mixture will be clumpy and sandy.
- 7
Add water and stir thoroughly for a homogenous dough.
- 8
Transfer dough to the pan. Press into an even layer with hands or the bottom of a cup. Prick all over with a fork.
- 9
Bake for 20-25 minutes, until evenly golden with slightly browned edges.
- 10
Wipe the pan used for the crust to remove excess debris. Add all filling ingredients except lemon juice and butter. Stir to combine.
- 11
Add lemon juice and stir until evenly mixed.
- 12
Cook over medium-low heat, stirring and scraping constantly. When filling begins to thicken, reduce heat to low. Cook until filling reaches 160-165°F (70-75°C), is slightly thickened, and coats the spoon.
- 13
Remove from heat. Add butter, stir to melt and combine.
- 14
Strain filling onto baked crust. Tilt pan to spread evenly.
- 15
Bake for 7-15 minutes, until the filling is set with slightly puffed edges. The filling should barely jiggle when the pan is shaken.
- 16
Allow the bars to cool completely at room temperature for at least 1.5 hours. If ambient temperature is very warm, chill the bars in the fridge, uncovered.
- 17
Lift cooled bars from the pan. Cut with a sharp knife, wiping the blade between cuts with a damp towel. Trim 1/4" (0.5 cm) from all sides. Cut into desired size (4x4 for 16 pieces).
- 18
Optional: Dust with powdered sugar. Serve immediately.
Heads up — we had to guess a little:
- The quantity of butter for the crust was inferred from the spoken transcript where it was mentioned as 10 tablespoons, which is approximately 140g.
Credit where it’s due: this recipe was transcribed from sheldo's kitchen’s original video on YouTube. Follow them there — it’s their dish.
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