Lemon Bars

By vealam

The best Lemon Bar recipe! These are brimming with bright fresh lemon flavor, they’re deliciously sweet, and lusciously creamy and this buttery shortbread base is the perfect compliment to the lemon custard topping. You’ll love these!

Ingredients

• Crust:
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 tsp salt
• 2 cups (283g) all-purpose flour (scoop and level to measure)
• Filling:
• 2 cups (400g) granulated sugar
• 6 Tbsp (53g) all-purpose flour
• 1/8 tsp salt
• 1 1/2 Tbsp (7g) lemon zest
• 3/4 cup (175ml) fresh lemon juice
• 1/4 cup (60ml) fresh navel orange juice
• 4 large eggs
• 2 large egg yolks
• 3 Tbsp (45ml) heavy cream

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish*, set aside.

For the crust: In the bowl of an electric stand mixer cream together butter and sugar and salt until well combined. Add flour and mix until combined (it will seem dry and crumbly but keep mixing and it will come together).

Press mixture into an even layer on bottom of prepared baking dish.

Bake in preheated oven until lightly golden, about 20 - 25 minutes.

For the filling: Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt.

Several minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add eggs, egg yolks and heavy cream and whisk vigorously to blend well.
Pour mixture over hot crust, then reduce oven temperature to 325 and return to oven and bake until filling is set**, about 20 - 25 minutes.

Allow to cool at room temperature 1 hour, then cover and chill in refrigerator 2 hours or overnight.

Cut into squares and dust tops with powdered sugar if desired just before serving. Store in an airtight container in refrigerator up to 4 days.

Recipe Notes
*If you'd like to be able to lift bars out to cut then line with parchment and butter parchment.
**The lemon filling shouldn't wiggle when jiggled, it should be just set.