Lemon Bars

By Genevieve Ko

Updated October 10, 2023

  • Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
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Total Time
1 hour, plus 4 hours’ cooling
Prep Time
5 minutes
Cook Time
55 minutes, plus 4 hours’ cooling
Rating
5(1,743)
Comments
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The best lemon bars are just sweet enough to temper lemon’s acidity while heightening its heady tang. Adding zest to the curd would have detracted from its comforting smoothness with chewy bits. Instead, the wisps of lemon peel bake into the cookie, which is snappier than classic shortbread to provide a contrast to the filling’s softness. Rather than cutting cold butter into flour and powdered sugar for a crumbly bottom as many recipes do, this version combines melted butter with flour and granulated sugar for a sturdy — and simpler — dough. After setting in the oven, the base is covered with the just-as-simple lemon mixture while still hot. Doing so ensures that the layers meld together into a textural ombré so that each bite starts with melt-in-your-mouth curd and ends with a satisfying crispness.

Featured in: A Lesson in Tender, Tangy Lemon Bars

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Ingredients

Yield:One 9-inch pan (12 to 24 bars)

FOR THE CRUST

  • Nonstick cooking spray

  • 10 tablespoons/140 grams unsalted butter, melted and cooled

  • ¼ cup/50 grams granulated sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon fine sea salt

  • 2 to 4 lemons

  • 1 ½ cups/200 grams all-purpose flour

FOR THE LEMON LAYER

  • 1 ¼ cups/250 grams granulated sugar

  • ¼ cup/33 grams all-purpose flour

  • 4 large eggs, room temperature

  • ⅔ cup fresh lemon juice (from the lemons above)

  • Powdered sugar, for dusting (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 58 milligrams cholesterol; 201 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 147 milligrams sodium; 3 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the crust: Heat the oven to 350 degrees. Line the bottom and sides of a 9-inch square metal pan with foil. Lightly coat with nonstick cooking spray.

  2. Step 2

    Combine the butter, sugar, vanilla and salt in a large bowl. Finely grate in the zest of 2 lemons (reserving the zested lemons for the lemon layer), then mix until well combined. While stirring, gradually add the flour and stir just until the dough comes together into a mass. Scrape into the prepared pan and gently press the dough into an even layer.

  3. Step 3

    Bake until the center is dry and the edges are golden, 15 to 18 minutes.

  4. Step 4

    While the crust bakes, make the lemon layer: Squeeze ⅔ cup juice from the zested lemons and more fruit if needed. In the same bowl used for the crust, whisk the sugar and flour. Whisk in the eggs until smooth, then whisk in the lemon juice just until incorporated.

  5. Step 5

    When the crust comes out of the oven, whisk the lemon mixture again and then gently pour it over the hot crust. Turn the oven down to 300 degrees.

  6. Step 6

    Bake until the lemon layer is set around the edges and jiggles a tiny bit in the center, about 20 minutes.

  7. Step 7

    Cool completely in the pan, then refrigerate uncovered until cold and fully set, at least 3 hours. Use the foil to lift the bars out of the pan to slice. Serve cold or at room temperature. The bars can be refrigerated in an airtight container for up to 5 days. If you’d like, dust with powdered sugar right before serving.

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Ratings

5 out of 5
1,743 user ratings
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Comments

Pete

This recipe is very similar to one for Danish Lemon Bars shared by a friend over 40 years ago, especially the composition of the crust. I've enhanced the crust both with lemon zest and by substituting almond meal for 1/4 to 1/3 of the flour. Increasing the amount of lemon juice in the filling, as Ko's recipe does, and decreasing the sugar enhances the lemony-ness of the final product.

Susi

For the crust, zest the lemon into a bowl with the measured amount of sugar, then rub the mixture together with your fingers. The oils get released into the sugar, further enhancing the lemon flavor. Then add the rest of the ingredients. By the way, the amount of lemon juice needed for the lemon layer (2/3 cup) is missing from the ingredient list. It is listed in the directions though.

UngovernableOtter

STEP 8: Put lemon bar in a bowl and cover with fresh blueberries and whipped cream.

Sara B

I am making these now and had to use a glass pan. I had to bake the crust for wayyyyy longer and still don’t know if it will come out. I am 20 minutes into baking with the lemon filling and it is no where near done. What the heck am I doing wrong…or is it the glass cookware? I followed the instructions exactly. This is frustrating!!

Beth L

@Sara B I’m sure they were delicious! Hang in there girl!

Anonymous

I cooked in a 8 x 10 pan, used a but more lemon juice than called for, and mine set very quickly at 300, and were a bit too cooked by the 20 minute mark!

Joanne

Stuck to the pan. I should have sprayed the pan then put down the foil. Also, the top had cracks all over it after refrigeration. Good taste though.

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