The BEST Lemon Bars Recipe
About this recipe
Lemon bars are a classic dessert that perfectly balance a crisp shortbread crust with a luscious, tangy lemon filling. This recipe from John Kanell at Preppy Kitchen promises to deliver the best lemon bars you've ever tasted, with a bright and zingy flavor that will leave you wanting more.
The secret to these bars lies in the use of freshly squeezed lemon juice and zest, which infuse the filling with vibrant citrus notes. Plus, the technique for preparing the crust ensures it stays perfectly in place, avoiding the dreaded floating crust.
Ingredient notes
- 360g all-purpose flour for the crust; 1/2 cup (60g) all-purpose flour for the lemon curd; 90g powdered sugar; 200g unsalted butter; 600g granulated sugar; 3 tablespoons lemon zest (about three lemons); 1 cup freshly squeezed lemon juice (not from concentrate); 8 large eggs (room temperature).
Tips from Preppy Kitchen’s video
- To prevent the crust from floating during baking, ensure there are no gaps or cracks in the shortbread layer before adding the lemon filling.
- Press the shortbread mixture firmly into the baking dish for an even layer, using a flat-bottomed glass if needed to smooth it out.
- Always use freshly squeezed lemon juice for the best flavor; avoid using juice from concentrate.
Good to know
- How many servings does this recipe yield?
- This recipe yields 15 servings.
- What should I do if I don't have a food processor for the lemon curd?
- If you don't have a food processor, you can mince the lemon zest and work it into the sugar by hand until it feels like wet sand.
- How long do I bake the crust?
- Bake the crust for 20 to 25 minutes, or until it is light golden brown.
- What is the best way to cut the lemon bars?
- Use a damp knife to get nice clean cuts when slicing the lemon bars after they have chilled.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
- 2
In a large bowl, combine 360g of all-purpose flour, 90g of powdered sugar, and a teaspoon of salt. Whisk together until well mixed.
- 3
Melt 200g of unsalted butter and optionally add a teaspoon of vanilla extract. Pour the melted butter into the dry ingredients and mix with a spatula until combined.
- 4
Press the shortbread mixture evenly into the bottom of the prepared baking dish, ensuring there are no gaps or cracks.
- 5
Bake the crust in the preheated oven for 20 to 25 minutes, or until it is light golden brown.
- 6
While the crust is baking, prepare the lemon curd. In a food processor, combine 600g of granulated sugar and 3 tablespoons of lemon zest. Pulse until the sugar is light yellow and fragrant.
- 7
Juice enough lemons to yield 1 cup of lemon juice, ensuring there are no seeds.
- 8
Add the lemon juice to the lemon sugar mixture in the food processor and pulse again until well combined.
- 9
In a large bowl, whisk together 60g of all-purpose flour and the lemon sugar mixture until smooth.
- 10
Crack 8 room temperature eggs into a separate bowl, checking for shells, then add them to the lemon mixture and mix until fully combined.
- 11
Once the crust is done baking, pour the lemon filling over the hot crust and return it to the oven.
- 12
Bake for an additional 25 minutes, turning halfway through, until the center has a slight jiggle but is mostly set.
- 13
Allow the lemon bars to cool for about an hour at room temperature, then refrigerate for at least 2 hours before cutting.
- 14
Once chilled, lift the bars out of the pan using the parchment paper, dust with powdered sugar, and cut into squares.
Heads up — we had to guess a little:
- The number of servings is inferred based on typical lemon bar recipes, which usually yield around 15 pieces. The total time includes cooling and chilling time.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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