These lemon bars have a buttery cookie crust, a silken filling, and a dusting of confectioners’ sugar for an old-fashioned and familiar contrast of tastes and textures.
- Quick Glance
- 25 M
- 1 H, 30 M
- Makes 16 bars
- For the cookie crust
- For the lemon filling
Spray a 9-inch (23-cm) square baking dish with nonstick cooking spray or generously butter it. Fold two 16-inch (40-cm) pieces of parchment paper or aluminum foil lengthwise to measure 9 inches wide. Fit 1 sheet in the bottom of the buttered dish, pushing it into the corners and up the sides of the dish (the overhang will help in removing the baked bars). Fit the second sheet of foil in the dish in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray or generously butter them.
In a small bowl, briefly process the flour, confectioners sugar, and salt to combine. Add the butter and process until blended, 8 to 10 seconds. Then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses.
Sprinkle the mixture into the prepared dish and press it firmly with your fingers into an even layer over the entire bottom of the baking dish. Refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C) and adjust an oven rack to the middle position. Bake the crust until golden brown, about 20 minutes. Place the pan on a wire rack while you make the lemon filling. Do not let the crust cool to room temperature.
In a medium nonreactive bowl, whisk together the yolks and whole eggs until thoroughly combined but not frothy, 5 to 10 seconds. Add the granulated sugar and whisk until just combined, about 5 to 10 seconds. Add the lemon juice, zest, and salt and whisk until combined, 5 to 10 seconds.
Transfer the mixture to a medium nonreactive saucepan over medium-low heat, add the butter, and cook, stirring or whisking constantly, until the curd thickens considerably, 5 to 10 minutes.
Immediately pour the lemon mixture through a fine strainer set over a clean nonreactive bowl, pressing with the back of a spoon or spatula. Pour the heavy cream into the curd and stir until no streaks remain.
Immediately pour the lemon filling onto the still warm cookie crust and bake until the filling is shiny and opaque and the filling in the center portion of the baking dish jiggles slightly when you shake the edge of the baking dish, 10 to 15 minutes.
Let the bars cool in the baking dish on a wire rack until room temperature, about 45 minutes. Remove the bars from the dish using the parchment or foil as handles and transfer everything to a cutting board. Cut the lemon bars into 2 1/2 inch squares, wiping the knife clean between cuts as necessary. Just before serving, dust some confectioners’ sugar over the bars. Originally published April 23, 2004.
I made these lemon bars for The One's family when they were spending some time with us this summer.
Confession time: I haven't made lemon bars in more than 25 years. Yeah, yeah, I know. How could I have gone all that time bereft of lemon bars? I don't know exactly. But I will make these lemon bars again. And soon.
The dough makes a lovely cookie-type crust. I added a few tablespoons of vanilla extract because I put my homemade vanilla in just about everything. It lent a subtle, seductive vanilla scent and flavor to the bars. I wanted to crumble that crust dough and rub it all over my body, but I resisted the impulse.
Also, I used an 8-by-8-inch square pan--I don't have a 9-by-9, and I really don't see the need to buy yet another thing. The timing of the crust and curd was the same as stated in the recipe.
And did I mention they're a cinch to toss together?
My only suggestion would be to remove the entire dessert from the pan, place it on a cutting board, and then refrigerate the whole shebang before cutting. It'll hold up better. Of course, what to do with those squares that just happen to crumble because they were too warm? Well, I wonder. I wonder, indeed.
Recipe Testers' Reviews
Perfect lemon bars! The filling is tart and bright; the shortbread crust melts in your mouth. They received a thumbs up from my lemon bar-loving tween!
The bars are delicious. I used a probe thermometer. After 10 minutes, the curd still had not reached 170°F and was very thick so I took it off the heat and strained it.
I loved how the foil made it so easy to lift out of the pan. I cut 16 bars, each just over 2 inches, which is slightly smaller than written in recipe.
Excellent. The filling is simultaneously tart, sweet, and just a slight hint of bitter, and the crust was crumbly and sweet with a touch of salt. Fabulous.
I didn't expect the crust to work the way it did—it didn't seem like there would be enough moisture to hold it all together but it worked like a dream! A really great (easy!) method for a lovely short crumbly crust.
I used whole milk instead of heavy cream (i could have sworn I had heavy cream on hand!). I baked the bars for 16 minutes. At that point the edges were set and there was a slight jiggle in the center when I tapped the side of the pan. I didn't dust with powdered sugar.
At room temperature I found the texture contrast between the crust and filling to be too dramatic. I really loved it once it had been refrigerated overnight and the filling was just slightly more set but the crust had maintained its crisp texture. For the record, my husband and family didn't agree. They thought it was excellent chilled and at room temperature.