The Best Lemon Bars
Updated: Apr 27
Calling all lemon lovers! These luscious lemon bars are the perfect balance of sweet and tart, with the ideal crust-to-filling ratio. With a crisp, buttery shortbread crust and a silky, bright lemon curd filling, these easy lemon bars are simply the best and are sure to be your new favorite.
1 cup all-purpose flour
¼ cup confectioners' sugar
½ cup salted butter, room temperature, cubed
1 cup + 2 Tbsp granulated sugar
2 Tbsp all-purpose flour
2 tsp cream of tartar
3 large eggs + 3 large egg yolks
2 tsp lemon zest
⅔ cup fresh lemon juice
4 Tbsp salted butter, cubed
Confectioners’ sugar (for dusting)
Preheat oven to 350°F. Line an 8x8-inch baking pan with enough foil to overhang on the sides.
In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry blender, cut in the butter until it is evenly distributed and the mixture is crumbly.
Evenly press the dough into the bottom of the prepared pan. Bake for 20-25 minutes, or until lightly golden brown, rotating the pan halfway through baking.
In a large bowl, whisk together the sugar, flour, and cream of tartar.
Whisk in the eggs and yolks until well combined. Then whisk in the lemon zest and juice until incorporated.
Transfer the mixture to a saucepan and cook over medium-low heat until the mixture thickens, stirring constantly. After 5-8 minutes, once the mixture reaches 160°F, remove the saucepan from the heat and stir in the butter.
Strain the filling through a fine-mesh sieve set over a large bowl. Then pour the strained filling over the hot crust and spread evenly with a spatula.
Bake for 10-15 minutes, or until the filling is set, but still jiggly. Allow the bars to cool completely. Once cooled, lift the tart out of the pan using the foil, and cut into bars. Before serving, dust with confectioners’ sugar.