These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center.
Course Dessert
Cuisine American
Keyword lemon bars
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Cooling Time 45 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 18
Calories 268kcal
Ingredients
2 ½cupsall-purpose flour, divided
½cuppowdered sugar
1cupcold butter, (2 sticks)
4eggs
2cupsgranulated sugar
⅓cupfresh squeezed lemon juice*, (I love Meyer lemons)
½teaspoonbaking powder
Instructions
Preheat the oven to 350° F. Prepare a 9 x 13-inch baking pan with cooking spray.
Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until it looks like cornmeal. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
Beat the eggs, sugar, and lemon juice in a large bowl either by hand or with an electric mixer. Sift the reserved ½ cup flour and baking powder into the mixture and mix well.
Pour over the hot crust and return to the oven to bake for another 20-25 minutes or until lightly browned and the center is set. Check for doneness at 20 minutes, and add on more time as needed.
Cool completely on a wire rack. Dust with powdered sugar when completely cool, cut and serve.
Notes
I like using Meyer lemons in this recipe when I can find them. If you can’t find Meyer lemons but want to try the flavor, use half regular lemon juice and half orange juice to sweeten.