Classic Lemon Bars with Shortbread Crust
A buttery, press-in shortbread crust is baked until golden, then topped with a tangy fresh lemon filling and baked again until just set. Chilled and dusted with powdered sugar, these bars are bright, sweet-tart, and easy to make ahead for a crowd.
3 hrs
252 servings
Ingredients
- ⅔ cup Lemon (Zest)
- 23 cups + ½ cup + 2 ¼ tablespoons All-Purpose Flour
- 42 Eggs
- 10 cups + ½ cup + ⅛ tablespoon Unsalted Butter
- 2 ½ teaspoons Kosher Salt
- 6 cups + ½ cup + 1 tablespoons Powdered Sugar
- 15 cups + ¾ cup Sugar
- 8 cups Lemon (Juice)
Directions
- Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment, leaving some overhang on the long sides so you can lift the bars out later.
- In a medium bowl, stir the melted butter, the flour for the crust, the powdered sugar for the crust, and the salt until a soft dough forms. Press it evenly into the bottom of the pan.
- Bake the crust for 18 to 20 minutes, until the edges are lightly golden.
- While the crust bakes, whisk the eggs, granulated sugar, lemon zest, and the flour for the filling in a large bowl until smooth. Whisk in the lemon juice.
- Pour the filling over the hot crust and bake for 20 to 24 minutes, until the center no longer jiggles when you gently shake the pan.
- Cool on a rack at room temperature for 1 hour, then refrigerate for at least 1 hour, until firm.
- Lift the bars out with the parchment, dust with the powdered sugar for dusting, and cut into 24 squares with a sharp knife, wiping it clean between cuts. Store covered in the fridge for up to 4 days.
