Lemon Bars
Lemon bars are a bright, bakery-style citrus dessert featuring a buttery shortbread crust and a silky, ultra-tangy lemon custard filling. This version layers fresh lemon juice and zest with a touch of olive oil for extra richness and a smooth, glossy finish. The contrast between the crisp, tender crust and the lush, custardy filling makes them ideal for make-ahead entertaining or spring and summer gatherings. Chilled until perfectly set and finished with a dusting of powdered sugar, these lemon bars slice cleanly into elegant squares with bold citrus flavor in every bite.
Tasty Team
Total Time
6 hr 10 min
6 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Total Time
6 hr 10 min
6 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Ingredients
for 9 bars
Crust:
- 1 ¼ cups (2½ sticks) unsalted butter, cold, divided
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup powdered sugar, plus more for dusting
- 2 tablespoons lemon zest
- 2 teaspoons fine sea salt
Filling:
- 6 large egg yolks, room temperature
- 4 large eggs, cold
- 3 cups granulated sugar
- 2 tablespoons lemon zest, plus 1½ cups fresh lemon juice (from about 7 medium lemons), divided
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold, cut into 1-inch cubes
- ½ cup smooth and fruity extra-virgin olive oil (such as La Tourangelle)
Nutrition Info
- Calories 490
- Fat 12g
- Carbs 85g
- Fiber 0g
- Sugar 60g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Make the crust: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Set aside.
- Cook ¾ cup of the cold butter in a small saucepan over medium heat, using a spatula to stir occasionally, for 4–6 minutes, until it turns golden brown and develops a nutty aroma. Immediately remove from heat. Pour the browned butter through a fine-mesh strainer into a shallow 8 x 6-inch baking dish or glass container; discard the strained sediment. Refrigerate the strained butter until it is solid yet still pliable, about 5 minutes.
- Place the flour, granulated sugar, powdered sugar, lemon zest, and salt in a food processor. Process for about 5 seconds. Add the browned butter and the remaining ½ cup cold butter. Process for about 20 seconds, or until the mixture has the consistency of coarse sand (it’s OK if small pieces of butter remain), stopping halfway through to scrape down the sides of the food processor.
- Using your hands or the bottom of a measuring cup or glass, press the mixture evenly and smoothly into the prepared baking pan. Cover the crust with plastic wrap, and chill in the refrigerator for 20 minutes. Uncover, and bake for 20–25 minutes, until slightly golden. Remove from the oven. Using a fork, dock the entire surface of the crust. Set aside. Do not turn the oven off.
- Make the filling: Place the egg yolks, eggs, sugar, cornstarch, lemon zest, and salt in a medium saucepan. Cook over low heat, whisking constantly, until the mixture is well combined and no sugar granules remain, about 3 minutes. Whisk in the lemon juice. Cook, stirring constantly, until the mixture is smooth and the lemon juice has been fully incorporated, about 3 minutes. Increase the heat to medium-low. Cook, stirring constantly, until the mixture thickens and the custard's temperature reaches 170°F (77°C) on an instant-read thermometer, 3–5 minutes. Remove from heat, and immediately pour the curd through a fine-mesh strainer into a large glass bowl.
- Working in 3 additions, whisk the cold butter cubes into the warm curd mixture, whisking until the butter is fully melted and incorporated before the next addition. Slowly pour in the olive oil, whisking continuously, until the mixture is smooth and glossy.
- Pour the warm curd into the crust. Bake at 325°F for 10–15 minutes, until the filling is just set around the edges and has a slight jiggle in the center. Remove from the oven.
- Let stand at room temperature for about 1 hour, or until completely cool and the pan is no longer warm to the touch. Cover the pan with plastic wrap, and refrigerate until completely set with no residual jiggle in the center, at least 4 hours or up to 12 hours.
- Remove the pan from the refrigerator. Unwrap the pan, and gently lift the bars out of the pan using the parchment overhang. Dust the top with powdered sugar. Using a hot, clean knife, slice evenly into 9 bars, wiping off the knife between cuts for sharp edges.
- Store the lemon bars in an airtight container in the refrigerator for up to 4 days.
- Enjoy!
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