Foolproof Lemon Bars

We tested and tested (and tested) lemon bar recipes until we came up with our best lemon bars yet. They're tangy, buttery, and a cinch to throw together.

By Kendra Vaculin

Original recipe source

Cook time: 50 minutes

Servings: 2

Ingredients

• 1.25 cups all-purpose flour
• 2 tsp powdered sugar
• 0.75 tsp kosher salt
• 7 Tbsp unsalted butter chilled, cut into pieces
• 1 large egg yolk
• 1 cup granulated sugar
• 2 tsp lemon zest
• 3 large egg
• 1 large egg yolk
• 3 Tbsp all-purpose flour
• 0.66 cup fresh lemon juice
• 0.25 cup whole milk
• 0.5 tsp kosher salt
• 0 powdered sugar for dusting

Instructions

1. Place a rack in middle of oven; preheat to 325°F. Line an 8x8" baking pan with parchment paper, leaving overhang on all sides.
2. In a food processor, pulse 1¼ cups all-purpose flour, ¼ cup powdered sugar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt to combine.
3. Add 7 tablespoons chilled unsalted butter, cut into pieces, and pulse until the mixture is sandy with very small butter pieces. Add 1 large egg yolk and pulse until combined. The mixture will look very dry and powdery but should hold together when squeezed in your hand.
4. Transfer mixture to the prepared pan and spread it into an even layer to fill the pan. Using a flat-bottomed measuring cup or glass, pack it into a compressed layer, using your fingers to get into the corners. Bake the crust until golden, 27–29 minutes. Let cool for 5 minutes.
5. While the crust is baking, place 1 cup granulated sugar and 2 teaspoons finely grated lemon zest in a medium bowl. Using your fingers, massage the zest into the sugar until fragrant and lightly tinted yellow, about 1 minute.
6. Add 3 large eggs, the remaining 1 large egg yolk, and 3 tablespoons all-purpose flour, and gently whisk just until combined.
7. Add ⅔ cup fresh lemon juice, ¼ cup whole milk, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir to combine.
8. As soon as the timer for the crust goes off, pour the lemon mixture over it. Gently tap the pan on the counter to pop any air bubbles on the surface and return the pan to the oven quickly. Bake until the lemon mixture is set but still jiggles slightly when gently shaken, 20–25 minutes.
9. Let the lemon bars cool, then chill until cold, at least 4 hours.
10. Using the parchment paper overhang, lift the lemon bars from the pan and place them on a cutting board. Cut into 16 squares. Dust with powdered sugar just before serving.