Chef John's Lemon Bars
Jun 4, 2024 19:14:01 GMT -5
Post by Honoria on Jun 4, 2024 19:14:01 GMT -5
Chef John's Lemon Bars
![](https://www.allrecipes.com/thmb/RYuNy5TUVnbu7PSFcijoO3-_Arc=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/1662481908IMG_2020_Chef-Johns-Lemon-Bars-4x3-37cd9e7a6a144c95815e54b82a547f7b.jpg)
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:
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
![](https://www.allrecipes.com/thmb/RYuNy5TUVnbu7PSFcijoO3-_Arc=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/1662481908IMG_2020_Chef-Johns-Lemon-Bars-4x3-37cd9e7a6a144c95815e54b82a547f7b.jpg)
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.