This lemon bar recipe is the results of some severe testing. Making them requires solely eight elements (together with salt) and about an hour of your time (not together with chilling). I needed to create a lemon dessert recipe you possibly can return to, so it’s very simple to make. Potlucks, picnics, dinner events, bake gross sales, Monday nights—most issues are higher with a lemon bar in hand, and with this straightforward recipe, you gained’t need to be with out one once more.
My supreme lemon squares are anchored with a buttery shortbread crust that’s simply candy sufficient. The dry elements come collectively shortly in a meals processor; after pulsing within the butter (plus an egg yolk for richness), the combination will look powdery however ought to maintain collectively while you squeeze a handful. (If it doesn’t, add chilly water 1 tsp. at a time, pulsing between every addition.) That is simply the appropriate consistency for urgent into the underside of a parchment-lined baking dish (I favor 8×8″ for thicker layers, however 9×9″ works too).
For max lemon taste, you’ll rub the lemon zest into the sugar with the guidelines of your fingers, extracting the lemon oils and permitting them to permeate the filling. However what actually units these lemon bars aside is that the filling doesn’t require precooking, only a light whisk. And delicate is the important thing phrase right here: Whisk too vigorously and also you danger creating air pockets contained in the curd.
You’ll pour the tart lemon filling on high of the still-warm shortbread, then proceed baking till the curd is about and the crust is crisp. Set a timer for five minutes after pulling the crust from the oven to make sure it doesn’t cool an excessive amount of—if the shortbread is allowed to achieve room temperature, the raw lemon curd will slip off the highest and pool within the backside of the dish, turning your lemon bars the other way up (sounds bananas till it occurs to you!). After pouring within the lemon combination, faucet the baking dish on the counter to pop any lingering bubbles earlier than transferring the lemon bars to the oven.
A closing dusting of powdered sugar provides a pleasant contact, however maintain off till you’re able to serve, lest the sugar disappear into the lemony depths.
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