Chef John's Lemon Bars Recipe

Chef John's Lemon Bars

4.8

(1,254)

946 Reviews

247 Photos

These shortbread crust lemon bars are one of my favorite cookies of all time — although technically, they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet and tart lemon-flavored custard, perfectly contrasted against crisp, sweet, buttery shortbread cookie.

John Mitzewich

Updated on March 4, 2024

Tested by

Allrecipes Test Kitchen

247

three of Chef John's lemon bars dusted with powdered sugar, stacked on a square white plate

247

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

30 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

1 8x8-inch pan

Jump to Nutrition Facts

Ingredients

Shortbread Crust:

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt

Lemon Custard:

2 large eggs
1 large egg yolks
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest

Garnish:

1 teaspoon confectioners' sugar, or to taste

Directions

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.
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.
Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
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.
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.
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.

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