A staple at Southern garden parties and church potlucks, the lemon bar is the ultimate balance of sweet and sour. This recipe features a thick, velvety lemon curd topping that doesn’t skimp on the juice or the zest. The secret to a perfect bar is pre-baking the crust to ensure it stays crisp under the weight of the citrus filling. Finished with a heavy dusting of powdered sugar, these bars are a bright burst of sunshine in every bite.
Ingredients
Method
Preparation & Baking
- Mix the Crust: Combine flour, powdered sugar, and salt. Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs.
- Press: Press the mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Pre-Bake: Bake at 350°F for 18-20 minutes or until the edges are very lightly golden.
- Filling: While the crust is hot, whisk together sugar and flour for the filling, then add eggs, juice, and zest. Pour directly over the hot crust.
- Final Bake: Return to oven for 25-30 minutes until the center is set.
- Cool, chill, and dust with powdered sugar
Notes
Pro Tip: Use parchment paper with "wings" overhanging the sides of the pan. This allows you to lift the entire block of bars out of the pan for perfectly clean cuts. Storage Tip: These bars contain a fresh egg custard and should be stored in the refrigerator. They will stay fresh and tangy for up to 4 days.
