Lemon bars
- Vegetarian
- Energy Kcal 1107
- Carbohydrates g 120.9
- of which sugars g 73
- Protein g 16.1
- Fats g 62.2
- of which saturated fat g 34.86
- Fiber g 4.9
- Cholesterol mg 427
- Sodium mg 105
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 6
- Cost: Low
- Note + the resting of the shortcrust and the cooling of the cream
PRESENTATION
Lemon bars are this super tasty treat from English kitchens that bring bright, tangy flavors—seriously good. They have a buttery shortcrust base that just melts in your mouth, topped with a fragrant lemon curd layer. And the top? It's packed with fresh lemon zest and juice, giving it an intense aroma. The way the crumbly crust contrasts with the silky lemon topping—so so satisfying. The balance of sweetness and sharpness is, like, really refreshing. Perfect for birthday parties, coffee dates, or just an afternoon pick-me-up. Especially popular when it’s warm out, you know, since the zesty flavor feels super refreshing.
So here's the deal: the lemon bars recipe is incredibly versatile. Cut them into little squares for snacks or shape them into fancy designs for special occasions. Honestly, unlike other desserts, these bars deliver a bold citrus punch without needing nuts or chocolate. Really good stuff. Serving up easy lemon bars after dinner or with a cup of coffee? It's a special touch, for sure. The top layer gets a little golden while staying silky underneath, and a dusting of powdered sugar completes the look. Whether you call them homemade lemon bars, classic lemon bars, or even lemon bar cookies, they always taste as good as they look. Some folks like to swap the regular base with a hint of almond or vanilla—mix things up! No matter how you slice them, this lemon dessert brings a burst of freshness and sweetness that's hard to beat. It's way way better at any spring or summer gathering. Their refreshing citrus taste and crumbly texture make lemon bars a really really good choice for any occasion, and honestly, they’re sure to be a hit wherever you serve them.
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INGREDIENTS
- Ingredients for a 10x7 inch rectangular pan
- Type 00 flour 2.8 cups (350 g)
- Butter ¾ cup (200 g) - cold
- Sugar ½ cup (100 g)
- Eggs 2.1 oz (60 g) - (1 medium)
- for the cream
- Lemons 4 - untreated
- Eggs 12.7 oz (360 g) - (about 6 medium)
- Sugar 1 ½ cup (300 g)
- Butter 0.9 cup (200 g)
- Cornstarch 2 ½ tbsp (20 g)
How to prepare Lemon bars
To prepare the lemon bars, start with the preparation of the base: in a bowl, pour the all-purpose flour, then the cold butter from the fridge cut into pieces 1; then mix with your hands, crumbling everything well and quickly 2. Add the sugar to the mixture obtained 3
and also add the egg 4, continue to work the dough with your hands 5 until all the ingredients are well mixed and the dough is smooth and homogeneous. Transfer the dough to the work surface, sprinkle with a tiny bit of flour, and form a ball 6
to wrap in plastic wrap 7; let it rest in the fridge for at least half an hour. In the meantime, prepare the cream: in a saucepan, melt the butter over very low heat (8-9), then let it cool slightly.
Separately, pour the 6 eggs into a bowl along with the sugar 10 and work everything with a whisk 11; then add the now cooled butter 12
and mix thoroughly again 13. Then grate the zest of 4 lemons 14 and squeeze 120 ml (around 1/2 cup) of juice, filtering it before adding it to the mixture 15.
Add the grated zest as well 16. Transfer the mixture obtained into the saucepan where you melted the butter and cook everything over low heat, stirring with a spatula 17. Be careful not to let the cream simmer, keeping it always on low heat and cooking it until it begins to thicken; at that point, you can add the cornstarch 18.
Incorporate the cornstarch with a whisk to avoid lumps 19. Continue to cook over low heat until you have obtained a sufficiently thick cream (cooking the cream will take about 10 minutes in total). Transfer the cream obtained into a wide and shallow bowl 20, cover it with contact plastic wrap, and let it cool well in the fridge before use 21.
Once the resting time of the shortcrust has passed, take it out of the fridge. Place a sheet of parchment paper and a 10x7 inch (approx.) bottomless rectangular mold on a baking tray 22. Roll out the shortcrust with a floured rolling pin 23 until reaching a thickness of about 0.2 inches 24.
Lay the shortcrust on the base of the mold, removing any excess 25. Prick the surface of the shortcrust with a fork 26 and bake it in a preheated static oven at 350°F (175°C) for 20 minutes. Once cooked, take it out and let it cool slightly without removing it from the mold. Take the cooled cream 27
and spread it evenly over the entire surface (28-29), then level it with the back of a spoon or spatula. Bake the dessert in a preheated static oven at 350°F (175°C) and cook for about 30 minutes. Once ready, take your dessert out of the oven and let it cool completely before removing the mold 30.
With a smooth-bladed knife, divide the rectangle in half 31, then cut the two obtained rectangles in half again in the same direction, then make three sections in the other direction to obtain 12 lemon bars 32 (the size may vary according to your preferences). Before serving, you can sprinkle with powdered sugar 33!