Lemon Bars

Baking the crust separately before adding the filling keeps the bottom crisp, since raw dough under a wet curd filling would never fully bake through.

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy removal.

2. 2

   In a food processor, pulse 1 3/4 cups of the flour, the powdered sugar, and 1/4 teaspoon salt to combine.

3. 3

   Add the cold cubed butter and pulse until the mixture resembles coarse, slightly damp sand and just begins to clump together.

4. 4

   Press the mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it fully.

5. 5

   Bake the crust for 18–20 minutes, until light golden brown all over. This par-baking step ensures the bottom crust is fully cooked and crisp before the wet lemon filling goes on top, since the filling itself won't bake long enough to cook raw dough beneath it.

6. 6

   While the crust bakes, whisk the eggs and granulated sugar together in a bowl until combined.

7. 7

   Whisk in the lemon juice, lemon zest, and 1/4 teaspoon salt.

8. 8

   Whisk in the remaining 1/4 cup flour until no lumps remain — this small amount of flour helps the filling set into sliceable bars rather than staying a loose curd.

9. 9

   Pour the lemon filling over the hot, par-baked crust.

10. 10

    Return to the oven and bake for 20–25 minutes, until the filling is set and only jiggles very slightly in the very center when the pan is nudged.

11. 11

    Let cool completely at room temperature, then refrigerate for at least 2 hours to fully set and chill.

12. 12

    Using the parchment overhang, lift the whole slab out of the pan onto a cutting board. Dust generously with powdered sugar and cut into 16 bars with a sharp knife, wiping the blade clean between cuts.