Dessert: United States – Bakery-Style Lemon Bars

Serving Size: 24

Approximate Time

Prep 20 min

Cook 45 min

Additional 2 hrs

Total 3 hrs

Ingredients

2 cups (250 g) all-purpose flour
1 / 2 cup (60 g) powdered sugar
1 / 4 tsp fine salt
1 cup (226 g) unsalted butter, melted and slightly cooled
1 3 / 4 cups (350 g) granulated sugar
1 / 4 cup (30 g) all-purpose flour
4 large eggs
1 tbsp lemon zest (from about 2 lemons)
2 / 3 cup (160 ml) fresh lemon juice
1 / 4 tsp fine salt
Powdered sugar, for dusting

Instructions

Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment, leaving an overhang on two sides; lightly grease.
Make the crust: In a bowl, whisk the flour, powdered sugar, and salt. Stir in the melted butter until evenly moistened and no dry spots remain.
Press the mixture firmly and evenly into the prepared pan. Bake 18–20 minutes, until the edges are just turning golden.
While the crust bakes, make the filling: In a medium bowl, whisk the granulated sugar and flour until combined. Whisk in the eggs one at a time until smooth, then whisk in the lemon zest, lemon juice, and salt. For an extra-smooth texture, gently tap the bowl to release bubbles or strain the mixture.
Pour the filling over the hot crust as soon as it comes out of the oven and return the pan to the oven.
Bake 20–25 minutes, until the center is set with a slight jiggle when nudged and the top looks glossy but not wet. Do not overbake.
Cool the pan on a rack until room temperature, about 1 hour, then refrigerate at least 2 hours to fully set.
Dust generously with powdered sugar. Lift out using the parchment overhang and cut into bars (about 24), wiping the knife between cuts.
Store covered in the refrigerator for up to 5 days. Dust with more powdered sugar just before serving if needed.