Chef John's Lemon Bars

[Honoria]

Chef John's Lemon Bars

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.

Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
16
Yield:

1 8x8-inch pan

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 yolk

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.


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.

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