Lemon Bars

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  • Prep Time


  • Total Time


  • Servings



  • For the crust:

  • ½

    c. white sugar

  • ½

    tsp. baking powder

  • c. all-purpose flour

  • ½

    c. cold unsalted butter

  • 1


  • tsp. salt

  • For the Filling:

  • 4

    large eggs, beaten lightly

  • 1⅓

    cups granulated sugar

  • 3

    tablespoons all-purpose flour

  • 2

    teaspoons grated lemon zest, from about 2 large lemons

  • cup lemon juice

  • cup whole milk

  • Pinch of salt


Preheat oven to 375 degrees. Grease a 9x13 inch baking dish. In a medium bowl, stir together 1 cup sugar, 3 c. flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat dough into the prepared pan. Bake until lightly golden, about 20 minutes. Remove from oven. Whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well. Reduce the oven temperature to 325°. Stir the filling mixture to reblend; pour into warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Sift confectioners’ sugar on top and cut into bars. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days. *Note: The filling needs to be poured into a warm crust straight from the oven.


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