How To Make The Best Lemon Bars

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C). Line a 9 x 13-inch pan with parchment, leaving a 2-inch overhang on all sides.
2. Brown ¾ cup of the cold butter in a small saucepan over medium heat, stirring now and then, for 4 to 6 minutes, until golden brown and nutty-smelling. Take off the heat at once. Strain the browned butter through a fine-mesh sieve into a shallow 8 x 6-inch dish, discarding the solids. Chill until solid but still pliable, about 5 minutes.
3. Pulse the flour, granulated sugar, powdered sugar, lemon zest and salt in a food processor for about 5 seconds. Add the browned butter and the remaining ½ cup cold butter and process for about 20 seconds, until it looks like coarse sand (small butter pieces are fine), scraping down the sides halfway.
4. Press the mixture evenly into the lined pan. Cover and chill for 20 minutes. Uncover and bake for 20 to 25 minutes, until slightly golden. Remove and prick the whole surface with a fork. Leave the oven on.
5. For the filling, whisk the egg yolks, eggs, sugar, cornstarch, lemon zest and salt in a medium saucepan over low heat for about 3 minutes, until no sugar granules remain. Whisk in the lemon juice and cook, stirring constantly, for about 3 minutes until smooth. Raise the heat to medium-low and keep stirring for 3 to 5 minutes, until thickened and the custard reaches 170°F (77°C). Take off the heat
6. Whisk the cold butter cubes into the warm curd in 3 additions, waiting until each is fully melted before adding the next. Slowly whisk in the olive oil until smooth and glossy.
7. Pour the warm curd over the crust. Bake at 325°F (160°C) for 10 to 15 minutes, until set at the edges with a slight jiggle in the centre.
8. Leave at room temperature for about 1 hour, until completely cool. Cover and refrigerate for at least 4 hours (up to 12) until fully set with no jiggle.
9. Lift the bars out using the parchment overhang. Dust with powdered sugar and cut into 9 bars with a hot, clean knife, wiping the blade between cuts. Store airtight in the fridge for up to 4 days.

Summarized from Tasty's video. Watch it for the details.

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