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Homemade Lemon Bars

Homemade Lemon Bars are the quintessential dessert for lemon lovers! You’ll love the shortbread crust and the tangy lemon filling of these classic lemon squares.
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings 16

Ingredients

For the crust:

  • 1 ¾ cups all-purpose flour
  • ⅔ cup confectioners’ sugar
  • ¼ cup cornstarch
  • ¾ teaspoon salt
  • 12 tablespoons unsalted butter cold (1 ½ sticks)

For the filling:

  • 3 cups granulated sugar
  • 1 cup all-purpose flour
  • 7 large eggs room temperature
  • 2 tablespoons grated lemon zest 4 to 6 lemons
  • 1 cup freshly squeezed lemon juice around 8 lemons
  • Confectioners’ sugar for dusting
US Customary - Metric

Instructions

Make the crust:

  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Lightly grease a 13x9-inch baking pan and line with one sheet parchment paper. Spray with additional nonstick spray, then lay a second sheet crosswise over it. This will make it easier to lift the bars out after they are baked.
  • Pulse flour, confectioners’ sugar, cornstarch, and salt in the work-bowl of a food processor fitted with a steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture resembles a coarse meal, about three 1-second bursts.
  • Sprinkle crust mixture into the prepared pan and press firmly with fingers or the bottom of a measuring cup into an even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake until golden brown, about 20 minutes.

To make the crust by hand:

  • Mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour resembles a coarse meal.
  • Sprinkle crust mixture into the prepared pan and press firmly with fingers or the bottom of a measuring cup into an even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake until golden brown, about 20 minutes.

Make the Filling:

  • Whisk together the sugar and flour.
  • Add the eggs, lemon zest, and lemon juice. Whisk to combine.
  • Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  • Dust with confectioners’ sugar and cut into squares.

Notes

The lemon filling must be added to a warm crust. The 10-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust.
Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.
This recipe has been updated to use large eggs in place of the extra-large eggs previously called for. If you prefer to use extra-large eggs, use 6 eggs.
Makes a 13x9-inch pan
Adapted from Ina Garten and Cook’s Illustrated Magazine, May, 1998