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Ahh yes, Lemon Bars, the dessert GOAT. Perfectly sweet, tart and bite sized. Probably my 2nd most requested dessert when I was a kid. So much so, my mom taught me how to make it myself. This recipe is old, it’s been around long before I was. For good reason, it’s delicious.
Lemon Bars are pretty basic, a super simple flakey crust and a perfectly tangy lemon curd poured on top. Dust with some powdered sugar and you’re done! The perfect dessert to bring to a party, or to just horde for yourself… Not that I’d know.
The bars are best stored in the refrigerator and brought to room temp to serve. Pretty delicious chilled too. Honestly, there’s no wrong way to eat these. If you want to make them thicker, double the curd recipe. Or use a 9 x 9 instead of the 13 x 9 pan for a thicker bar. I like them this way though, too much curd can be overwhelming, this recipe has stood the test of time for a reason!
Classic Lemon Bars
Ingredients
CRUST
- ¾ cup butter 1 ½ sticks
- ½ cup powdered sugar
- 1 ½ cup flour
LEMON FILLING
- 3 eggs
- 2 yolks
- 1 ½ cup granulated sugar
- 3 tbsp flour
- 1 ½ – 2 lemons juiced and strained
- Powdered sugar for dusting
Instructions
CRUST
- Preheat the oven to 325° F.
- Melt butter in a large bowl, using a microwave. Add in powdered sugar and flour.
- Mix well until all the dry ingredients are buttered.
- Smash crust into a 13 x 9 inch pan until bottom is fully covered, use the bottom of a glass to smooth.
- Bake for 20 minutes or until golden. Start the lemon filling.
LEMON FILLING
- Beat eggs and egg yolks together.
- Add all the other ingredients, sugar, flour, and lemon juice, to the egg mixture. Beat until well combined.
- When the crust is baked, remove it from the oven and pour the lemon curd over the still hot crust.
- Bake for 20 minutes.
- When cooled down, can be slightly warm, sprinkle with powdered sugar using a sifter or strainer.
- Cut and serve, easiest to cut after chilling. Store in the refrigerator.
