Lemon Bars
🛠 Equipment
- Square baking pan (20×20 cm)
- Parchment paper
- Rolling pin
- Whisk
- Zester
- Fine sieve
🛒 Ingredients
| 200 g | All-purpose flour | |
| 120 g | Cold unsalted butter | |
| 60 g | Powdered sugar | |
| 1 pinch | Salt | |
| 4 | Eggs | |
| 200 g | Granulated sugar | |
| 40 g | Flour (for the filling) | |
| 20 cl | Fresh lemon juice (about 4 lemons) | |
| 2 tbsp | Lemon zest (unwaxed) | |
| 2 tbsp | Powdered sugar (for dusting) |
Preparation
Step 1: Preheat the oven
Preheat the oven to 180 °C (350 °F).
Line a 20×20 cm square pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
Step 2: Make the shortbread crust
In a bowl, mix the flour, powdered sugar, and salt.
Add the cold butter cut into small cubes and rub it in with your fingertips until the mixture resembles coarse sand (or pulse in a food processor).
Press the dough into the pan and compact firmly with the bottom of a glass to form an even layer.
Step 3: Bake the crust
Bake the crust for 18 minutes until lightly golden.
Remove from the oven and let it cool slightly while you prepare the filling.
Step 4: Prepare the lemon filling
In a large bowl, whisk the eggs with the granulated sugar until the mixture is frothy and slightly thickened.
Add the flour and mix until incorporated.
Pour in the fresh lemon juice and zest while whisking gently.
Step 5: Bake everything together
Pour the lemon filling over the pre-baked crust.
Bake for 15 to 18 minutes. The filling should be set around the edges but still slightly jiggly in the center.
Step 6: Cool and serve
Remove from the oven and let cool completely at room temperature.
Refrigerate for at least 2 hours until the lemon bars are firm.
Generously dust with sifted powdered sugar just before serving.
Lift the parchment paper to unmold, cut into 16 even squares, and serve well chilled.
💡 Tips & variations
- Keep all filling ingredients at room temperature for a perfectly smooth texture.
- Do not overbake the filling — it should still jiggle slightly in the center when removed from the oven.
- Refrigerate for at least 2 hours before cutting the squares for clean edges.
- Sift the powdered sugar at the last moment, just before serving, for a beautiful decorative effect.
- You can replace half the lemon juice with raspberry juice for pink lemon bars.
❓ Frequently asked questions
How long does this recipe take?
55 min + 2h chilling (20 min prep).
How many servings does this make?
16 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
