Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep Time
25 Mins
Cook Time
50 Mins
Chill Time
1 Hour
Yield
15 bars (serving size: 1 bar)

A dusting of powdered sugar gives these tart lemon bars a hint of sweetness.

How to Make It

Step 1

Preheat oven to 350ºF. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides.

Step 2

Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together.

Step 3

Press into an even 1/4-inch-thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is lightly browned, about 20 minutes.

Step 4

Make filling: Mix flour and sugar. Whisk in lemon zest and juice. Whisk eggs, yolk and salt into lemon mixture.

Step 5

Pour lemon mixture over warm crust. Reduce oven temperature to 300ºF. Bake until filling is just set in center, about 30 minutes. Let cool completely in pan on a wire rack, then cover and refrigerate until cold, at least 1 hour. Dust with confectioners' sugar, if desired.

Ratings & Reviews

spolcyn's Review

ihartcookies101
July 02, 2014
I love the tartness especially with a whipped topping and fresh strawberries. Very refreshing easy to make. Would like to know if you can freeze these?

szekeresalicia
June 25, 2015
I haven't tried this recipe but I always put mine in the freezer!  They really don't freeze hard and are delicious ~ especially in the summer.

jessicalefevre's Review

jessicalefevre
June 04, 2014
N/A

szekeresalicia's Review

daneanp
December 29, 2013
Way too tart. I've made lemon bars with a fraction of the lemon and they were tart enough. This recipe you barely notice that sugar was added. We could barely eat it. We threw out most of it. Lots of ingredients to waste.

ihartcookies101's Review

spolcyn
August 11, 2013
N/A

sonygirl's Review

TXStar12
September 23, 2012
N/A

daneanp's Review

1cookinmama
May 29, 2012
Great lemon bars. I opted to leave out the parchment step and instead thoroughly coated my pan with flour cooking spray. I should've used the parchment - it was hard to get the crust out of the pan, especially the first bar. It is a high calorie dessert, but one can easily make the portion smaller. Well...maybe not easily. ;-)

1cookinmama's Review

sonygirl
June 20, 2010
My husband loves lemon bars but they're always too sweet and not very tart. This one is tart! Got the recipe from my ALLYOU magazine and had to try it. Hubby loves them and so do I! Shared with my neighbors who were also impressed.