Lemon Bars
A little time-consuming to make… but every bright, buttery, lemony bite is worth the effort in the end.
These sunny, sweet-tart Lemon Bars are inspired by a classic recipe from Ina Garten, originally featured in her 2001 cookbook Barefoot Contessa Parties. Like so many home cooks, I’ve returned to this recipe again and again over the years because it simply works: a buttery shortbread crust topped with a bright, silky lemon filling that strikes the perfect balance between rich and refreshing. While they do take a little time and patience to prepare, the end result is absolutely worth it. Whether served at a spring brunch, summer gathering, or just alongside an afternoon cup of coffee, these Lemon Bars are one of those timeless desserts that never go out of style.
Ingredients for Shortbread Crust
2 sticks of unsalted butter at room temperature
1/2 cup sugar
2 cups all-purpose flour
1 pinch kosher salt
Ingredients for Lemon Filling
6 large eggs at room temperature (allow them to sit in the shell or cracked in a bowl for 30 minutes)
3 cups sugar
Zest of 6 large lemons, approximately 1/4 cup
1 cup freshly squeezed lemon juice, strained of pulp and seeds
1 cup all-purpose flour
Instructions
Prepare: a parchment-lined and greased 9”x13”x2” baking pan
Prepare the crust: cream the butter and sugar in a stand mixer, fitted with a paddle attachment.
Add the flour and salt: combine on low speed until it comes together. Gather the dough into a ball with floured hands and place in the prepared pan. Using floured hands press the dough evenly into the bottom of the pan, creating a 1/2 inch edge on all four sides. To ensure the crust is evenly packed use the bottom of 1/4 measuring cup to create a level crust and edge.
Chill the crust: for 15 minutes while preheating the oven to 350 degrees. After 15 minutes, place the crust in the oven for 25 minutes and bake to a light golden brown. Remove the crust from the oven and pack the crust down a second time using a 1/4 measuring cup. Allow the crust to cool while making the filling.
Prepare all filling ingredients: in advance of starting to make the filling, mise en place (French for “everything in its place”; when you organize all the ingredients before starting, things move along quicker and more organized). In a stand mixer fitted with a whisk attachment, combine all five ingredients on low. Once combined, turn the speed of the mixer to medium and combine for 2-3 minutes until all of the flour is absorbed in the mixture. Pour the mixture over the crust and bake for 30 minutes until the filling is set. Let the bars cool to room temperature.
Once cooled: remove the bars from the pan using the parchment and place them on a cutting board to slice into individual servings.
When serving: dust with confectioners’ sugar.
Enjoy!