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Lemon Cake Bars: The Ultimate Guide to Baking Perfection

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Tangy and sweet lemon bars with a buttery shortbread crust and a bright, citrusy filling. A classic dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 4 large eggs
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (240ml) freshly squeezed lemon juice (from about 5–6 lemons)
  • 2 tablespoons lemon zest (from about 3–4 lemons)
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup powdered sugar

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Egg Yolk and Water: In a small bowl, whisk together the egg yolk and ice water. Pour this mixture over the flour and butter mixture.
  4. Mix the Dough: Using a fork or your hands, gently mix the ingredients until a dough starts to come together. Be careful not to overmix.
  5. Press into Pan: Press the dough evenly into the bottom of an ungreased 9×13 inch baking pan.
  6. Pre-bake the Crust: Preheat your oven to 350°F (175°C). Bake the crust for 18-20 minutes, or until it’s lightly golden brown. Let the crust cool slightly while you prepare the lemon filling.
  7. Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until light and slightly thickened.
  8. Add Dry Ingredients: Whisk in the flour and salt until well combined.
  9. Incorporate Lemon Juice and Zest: Gradually whisk in the lemon juice and lemon zest.
  10. Add Melted Butter: Slowly drizzle in the melted butter while whisking constantly.
  11. Pour Filling over Crust: Pour the lemon filling evenly over the pre-baked crust.
  12. Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be lightly golden brown.
  13. Cool Completely: Remove the lemon bars from the oven and let them cool completely in the pan on a wire rack.
  14. Chill (Optional): For even cleaner cuts, you can chill the lemon bars in the refrigerator for at least 30 minutes before cutting.
  15. Cut into Bars: Using a sharp knife, cut the lemon bars into squares or rectangles. Wipe the knife clean between each cut for the neatest results.
  16. Dust with Powdered Sugar (Optional): If desired, dust the lemon bars with powdered sugar before serving.
  17. Serve and Enjoy: Serve the lemon bars chilled or at room temperature.

Notes

  • Use fresh lemon juice for the best flavor.
  • Don’t overbake the bars; the filling should be slightly jiggly.
  • Cool the bars completely before cutting for a clean slice.
  • Lemon zest is key for a strong lemon flavor.
  • Adjust sweetness to taste by adding more sugar.
  • Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/lemon-cake-bars/