Recipe 62 · Dessert
Thomas's Lemon Bars
Buttery shortbread crust under a bright, tangy lemon filling with a dusting of powdered sugar. Sweet, sour and gone in no time.
Jump to recipe ↓Prep15 minutes
Bake35–40 minutes
Serves16 bars
Nutritionabout 200 cal · 3g protein per bar
The filling is done when the center barely jiggles — it firms up as it cools.
How to make it
- Heat the oven to 350°F.. Line the baking pan with parchment paper, leaving some hanging over the edges so you can lift the bars out later.
- Make the crust.. Beat the softened butter and powdered sugar together until creamy. Stir in the 2 cups of flour and the salt until it looks like wet sand.
- Press and bake the crust.. Press the mixture firmly and evenly into the bottom of the pan. Bake for 20 minutes, until the edges just start to turn golden.
- Whisk the lemon filling.. While the crust bakes, whisk the eggs, granulated sugar, lemon juice, lemon zest and the 1/4 cup of flour together until smooth.
- Pour and bake again.. Pour the filling over the hot crust. Bake 15–20 more minutes, until the center barely jiggles when you nudge the pan.
- Cool, then chill.. Let it cool on the counter for an hour, then refrigerate at least 2 hours. Cold bars cut way cleaner.
- Dust and cut.. Lift the whole slab out with the parchment. Dust the top with powdered sugar, then cut into 16 bars with a sharp knife.
How to serve it
Cold, straight from the fridge, with extra powdered sugar on top.
Save the leftovers
Keep covered in the fridge for up to 5 days. They taste even better the next day.