The Best Lemon Bars Recipe – Easy, Tangy & Buttery

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking dish with parchment, leaving an overhang.
2. In a food processor, pulse the flour, powdered sugar, salt and vanilla. Add the cold cubed butter and pulse until coarse crumbs form. If too dry, add 1–2 teaspoons milk, just until it clumps when pressed.
3. Press the dough firmly and evenly into the pan, prick all over with a fork, and chill for 30 minutes.
4. Bake the crust for 18–24 minutes, or until golden around the edges. Leave the oven on.
5. Rub the sugar and lemon zest together in a bowl. Add the flour and whisk, then whisk in the eggs until smooth, then add the lemon juice. For an ultra-smooth filling, strain it through a fine sieve.
6. Pull the oven rack out slightly and pour the filling directly onto the hot crust. Bake for 20–25 minutes, until the center is just set and no longer jiggles.
7. Cool completely at room temperature, then refrigerate for at least 1 hour before slicing.
8. Dust generously with powdered sugar and cut into squares.

Summarized from The Cooking Foodie's video. Watch it for the details.

More recipes with

EggLemonMilk