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Lemon Bars
Buttery shortbread crust, tangy lemon filling, powdered sugar snow. Perfect.
retest scheduled Adapted from Sally's Baking Addiction — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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- For the crust
- For the filling
Instructions
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- Preheat oven to 350°F. Line a 9x13 inch pan with parchment, leaving overhang for easy removal.
- Make the crust: Beat butter and powdered sugar until fluffy. Add flour and salt, mix until crumbly. Press evenly into pan.
- Bake crust until edges are light golden. Don't overbake—it continues cooking with the filling.
- Make the filling: Whisk eggs and sugar until smooth. Add flour, lemon juice, and zest. Whisk until combined.
- Pour filling over hot crust. Return to oven and bake until filling is set and no longer jiggles.
- Cool completely in pan. Refrigerate at least 2 hours.
- Lift out using parchment. Dust generously with powdered sugar. Cut into bars.
Notes
- Fresh lemons only: Bottled juice doesn't compare. You need that bright, fresh flavor.
- Hot crust: Pour filling onto hot crust to help it set properly.
- Clean cuts: Wipe knife between cuts. Use a thin, sharp blade.
- Storage: Refrigerate up to 5 days. Dust with powdered sugar just before serving.
- Room temp: Let sit 10 minutes before serving for best texture.
Adapted from Sally's Baking Addiction