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Prep Time:
15 mins
Cook Time:
45 mins
Freeze Time:
10 mins
Cool Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
16
Yield:
16 lemon bars
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Ingredients
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Crust and Crumb Topping
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3/4 cup unsalted butter, melted
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1/2 cup white sugar
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1/2 cup firmly packed light brown sugar
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3/4 teaspoon salt
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon baking powder
Filling
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3 large eggs, at room temperature, divided
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1 cup plus 2 tablespoons white sugar
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2 tablespoons cornstarch
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2 tablespoons freshly grated lemon zest
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1 pinch salt
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3 tablespoons unsalted butter, melted and cooled
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1/2 cup freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line a 9×9-inch square pan with enough parchment paper to have overhang on all sides.
For crust and crumb, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder and mix until mixture comes together in large clumps. Measure out a loosely-packed 1 3/4 cups crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for topping.
Break an egg into a large bowl and whisk for a few seconds. Lightly brush a thin layer of egg over the crust; you will use any egg left in the filling. Place crust into the freezer for about 10 to 15 minutes while you prepare filling.
For filling, to the egg you used as egg wash, add the remaining 2 eggs, 1 cup plus 2 tablespoons sugar, cornstarch, lemon zest, and pinch salt. Whisk until completely smooth and combined. Whisk in the 3 tablespoons melted butter until incorporated. Pour in lemon juice and whisk until combined.
Remove crust from freezer and pour the filling evenly over the top.
Bake bars in the preheated oven for 25 minutes.
Remove pan from oven and sprinkle reserved crumb topping evenly over the top, breaking up any larger crumbs as needed. Return pan to the oven.
Bake until crumbs just begin to turn golden, 20 to 25 minutes more. Allow bars to cool completely, about 30 minutes, before cutting and serving.
Cook’s Note
I recommend making this in a metal pan—not glass—just to avoid the potential of thermal shock from taking the pan directly from the freezer to the oven.
I Made It
Nutrition Facts (per serving)
273
Calories
12g
Fat
40g
Carbs
3g
Protein
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Nutrition Facts
Servings Per Recipe
16
Calories
273
% Daily Value *
Total Fat
12g
15%
Saturated Fat
7g
35%
Cholesterol
63mg
21%
Sodium
134mg
6%
Total Carbohydrate
40g
14%
Dietary Fiber
1g
2%
Total Sugars
26g
Protein
3g
6%
Vitamin C
2mg
2%
Calcium
22mg
2%
Iron
1mg
5%
Potassium
51mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
