Lemon Bars

By Genevieve Ko

Updated Oct. 11, 2023

Lemon Bars
Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
1 hour, plus 4 hours’ cooling
Prep Time
5 minutes
Cook Time
55 minutes, plus 4 hours’ cooling
Rating
5(1,223)
Comments
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The best lemon bars are just sweet enough to temper lemon’s acidity while heightening its heady tang. Adding zest to the curd would have detracted from its comforting smoothness with chewy bits. Instead, the wisps of lemon peel bake into the cookie, which is snappier than classic shortbread to provide a contrast to the filling’s softness. Rather than cutting cold butter into flour and powdered sugar for a crumbly bottom as many recipes do, this version combines melted butter with flour and granulated sugar for a sturdy — and simpler — dough. After setting in the oven, the base is covered with the just-as-simple lemon mixture while still hot. Doing so ensures that the layers meld together into a textural ombré so that each bite starts with melt-in-your-mouth curd and ends with a satisfying crispness.

Featured in: A Lesson in Tender, Tangy Lemon Bars

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Ingredients

Yield:One 9-inch pan (12 to 24 bars)

    For the Crust

    • Nonstick cooking spray
    • 10tablespoons/140 grams unsalted butter, melted and cooled
    • ¼cup/50 grams granulated sugar
    • 1teaspoon vanilla extract
    • 1teaspoon fine sea salt
    • 2 to 4lemons
    • 1½cups/200 grams all-purpose flour

    For the Lemon Layer

    • 1¼cups/250 grams granulated sugar
    • ¼cup/33 grams all-purpose flour
    • 4large eggs, room temperature
    • ⅔cup fresh lemon juice (from the lemons above)
    • Powdered sugar, for dusting (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

201 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 3 grams protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the crust: Heat the oven to 350 degrees. Line the bottom and sides of a 9-inch square metal pan with foil. Lightly coat with nonstick cooking spray.

  2. Step 2

    Combine the butter, sugar, vanilla and salt in a large bowl. Finely grate in the zest of 2 lemons (reserving the zested lemons for the lemon layer), then mix until well combined. While stirring, gradually add the flour and stir just until the dough comes together into a mass. Scrape into the prepared pan and gently press the dough into an even layer.

  3. Step 3

    Bake until the center is dry and the edges are golden, 15 to 18 minutes.

  4. Step 4

    While the crust bakes, make the lemon layer: Squeeze ⅔ cup juice from the zested lemons and more fruit if needed. In the same bowl used for the crust, whisk the sugar and flour. Whisk in the eggs until smooth, then whisk in the lemon juice just until incorporated.

  5. Step 5

    When the crust comes out of the oven, whisk the lemon mixture again and then gently pour it over the hot crust. Turn the oven down to 300 degrees.

  6. Step 6

    Bake until the lemon layer is set around the edges and jiggles a tiny bit in the center, about 20 minutes.

  7. Step 7

    Cool completely in the pan, then refrigerate uncovered until cold and fully set, at least 3 hours. Use the foil to lift the bars out of the pan to slice. Serve cold or at room temperature. The bars can be refrigerated in an airtight container for up to 5 days. If you’d like, dust with powdered sugar right before serving.

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Ratings

5 out of 5
1,223 user ratings
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Comments

Pete

This recipe is very similar to one for Danish Lemon Bars shared by a friend over 40 years ago, especially the composition of the crust. I've enhanced the crust both with lemon zest and by substituting almond meal for 1/4 to 1/3 of the flour. Increasing the amount of lemon juice in the filling, as Ko's recipe does, and decreasing the sugar enhances the lemony-ness of the final product.

Susi

For the crust, zest the lemon into a bowl with the measured amount of sugar, then rub the mixture together with your fingers. The oils get released into the sugar, further enhancing the lemon flavor. Then add the rest of the ingredients. By the way, the amount of lemon juice needed for the lemon layer (2/3 cup) is missing from the ingredient list. It is listed in the directions though.

UngovernableOtter

STEP 8: Put lemon bar in a bowl and cover with fresh blueberries and whipped cream.

Susan

I thought these were just ok. The crust turned out very sweet and oily and a bit flaccid, even though I took it out of the oven when it was golden. Also, I think there's too much sugar in the filling as well. (And, I'm not one of the Cooking readers who crows about virtually eliminating the sugar from every dessert I try.) I love sugar, I just think there's too much of it here and I'll try a different recipe in the future.

Vicki

the custard layer is VERY liquid when it goes on but don't worry. ended up doing 28 minutes at 350 for the second bake. delicious and easy

john j

Sure, I followed the directions to a tea but this time my lemon bars came out like white on top instead of clear/yellow. I’m not sure if I do something wrong or what

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