American
Classic Tart Lemon Bars
A firm buttery shortbread base supports a smooth, assertively tart lemon custard, chilled until clean-cut and finished with only a light veil of powdered sugar.
16 servings · 25 minutes prep · 62 minutes cook
Ingredients
Shortbread
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon Diamond Crystal kosher salt
- 8 tablespoons cold unsalted butter, cubed
Lemon Filling
- 3 large eggs
- 1 large egg yolk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 1/8 teaspoon Diamond Crystal kosher salt
- 1 tablespoon powdered sugar, for dusting
Directions
Bake the Shortbread
- Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment. Rub the flour, powdered sugar, salt, and butter together until no dry flour remains and moist crumbs form.
- Press firmly and evenly into the pan, especially at the edges. Bake 28 to 32 minutes until golden across the center, not merely at the rim.
Mix and Bake the Filling
- While the crust bakes, whisk the eggs, yolk, and sugar until smooth. Whisk in the flour, zest, juice, and salt; strain and rest 10 minutes so surface bubbles recede.
- Reduce the oven to 325°F (165°C). Pour filling onto the hot crust and bake 24 to 30 minutes until the top looks dry and the center moves as one gentle wobble, not liquid waves.
Cool, Chill, and Cut
- Cool in the pan on a rack for 1 hour, then refrigerate at least 3 hours. Lift out by the parchment, wipe a thin knife between cuts, and divide into 16 squares.
- Just before serving, sift over the powdered sugar. Keep chilled until 15 minutes before serving for the cleanest texture. Cover and refrigerate leftovers within 2 hours and use within 3 to 4 days.
