This lemon bar recipe is the result of some serious testing. Making them requires only eight ingredients (including salt) and about an hour of your time (not including chilling). I wanted to create a lemon dessert recipe you could return to, so it’s extremely simple to make. Potlucks, picnics, dinner parties, bake sales, Monday nights—most things are better with a lemon bar in hand, and with this easy recipe, you won’t have to be without one again.
My ideal lemon squares are anchored with a buttery shortbread crust that’s just sweet enough. The dry ingredients come together quickly in a food processor; after pulsing in the butter (plus an egg yolk for richness), the mixture will look powdery but should hold together when you squeeze a handful. (If it doesn’t, add cold water 1 tsp. at a time, pulsing between each addition.) This is just the right consistency for pressing into the bottom of a parchment-lined baking dish (I prefer 8x8" for thicker layers, but 9x9" works too).
For maximum lemon flavor, you’ll rub the lemon zest into the sugar with the tips of your fingers, extracting the lemon oils and allowing them to permeate the filling. But what really sets these lemon bars apart is that the filling doesn’t require precooking, just a gentle whisk. And gentle is the key word here: Whisk too vigorously and you risk creating air pockets inside the curd.
You’ll pour the tart lemon filling on top of the still-warm shortbread, then continue baking until the curd is set and the crust is crisp. Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn’t cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!). After pouring in the lemon mixture, tap the baking dish on the counter to pop any lingering bubbles before transferring the lemon bars to the oven.
A final dusting of powdered sugar adds a nice touch, but hold off until you’re ready to serve, lest the sugar disappear into the lemony depths.
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Ingredients
Makes 16
1¼
cups plus 3 Tbsp. (179 g) all-purpose flour
¼
cup (28 g) powdered sugar, plus more for dusting
1¼
tsp Diamond Crystal or ¾ tsp. Morton kosher salt, divided
7
Tbsp. chilled unsalted butter, cut into pieces
2
large egg yolks, divided
1
cup (200 g) granulated sugar
2
tsp. finely grated lemon zest
3
large eggs
⅔
cup fresh lemon juice
¼
cup whole milk
Preparation
Step 1
Place a rack in middle of oven; preheat to 325°. Line an 8x8" baking pan with parchment paper, leaving overhang on all sides. Pulse 1¼ cups (156 g) all-purpose flour, ¼ cup (28 g) powdered sugar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add 7 Tbsp. chilled unsalted butter, cut into pieces, and pulse until mixture is sandy with very small butter pieces. Add 1 large egg yolk and pulse until combined; mixture will be very dry looking and powdery but should hold together when squeezed in your hand.
Step 2
Transfer mixture to prepared pan and spread into an even layer to fill pan. Using a flat-bottomed measuring cup or glass, pack into a compressed layer (use your fingers to get into the corners). Bake crust until golden, 27–29 minutes. Let cool 5 minutes (don’t go longer; it needs to be warm when you add the lemon mixture).
Step 3
While the crust is baking, place 1 cup (200 g) granulated sugar and 2 tsp. finely grated lemon zest in a medium bowl. Using your fingers, massage zest into sugar until fragrant and lightly tinted yellow, about 1 minute. Add 3 large eggs, remaining 1 large egg yolk, and remaining 3 Tbsp. (23 g) all-purpose flour and gently whisk just until combined. Add ⅔ cup fresh lemon juice, ¼ cup whole milk, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir to combine.
Step 4
Pour filling over slightly cooled crust and gently tap pan on counter to pop any air bubbles on surface. Bake until lemon mixture is set but still jiggles slightly when gently shaken, 20–25 minutes. Let lemon bar cool, then chill until cold, at least 4 hours.
Step 5
Using parchment paper overhang, lift lemon bar from pan and place on a cutting board. Cut into 16 squares.
Step 6
Dust lemon bars with powdered sugar just before serving.
Do Ahead: Lemon bars (without powdered sugar topping) can be baked 2 days ahead. Cover and keep chilled.
