Ingredients
Shortbread Crust:
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1 cup all-purpose flour
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½ cup unsalted butter at room temperature
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¼ cup confectioners' sugar
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¼ teaspoon vanilla extract
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¼ teaspoon salt
Lemon Custard:
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2 large eggs
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1 large egg yolks
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1 cup white sugar
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2 tablespoons all-purpose flour
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¼ cup freshly squeezed lemon juice
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1 tablespoon freshly grated lemon zest
Garnish:
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1 teaspoon confectioners' sugar, or to taste
Directions
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Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
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Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
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Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
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Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
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Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
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Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.
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Chef's Note
To add a meringue topping: Whisk 1 egg white in a bowl until it forms a ribbon. Whisk in 1 tablespoon white sugar until mixture holds soft peaks. Spoon meringue into a resealable plastic bag; cut a corner off the bag and squeeze meringue on top of cut bars in a decorative pattern. Brown meringue lightly with a kitchen torch.
Editor's Note:
This is one of our most popular lemon bar recipes of all time — learn more: I Tested Our 5 Most Popular Lemon Bars and Named a Winner.
Nutrition Facts (per serving)
153 | Calories |
7g | Fat |
22g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 153 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 51mg | 17% |
Sodium 47mg | 2% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 0g | 1% |
Total Sugars 15g | |
Protein 2g | 4% |
Vitamin C 2mg | 2% |
Calcium 9mg | 1% |
Iron 1mg | 3% |
Potassium 26mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.