Creamy Lemon Bars

Equipment

• 8×8-inch square baking dish (metal or glass)
• Parchment paper
• Mixing bowls (medium and large)
• Hand whisk
• Citrus zester or microplane
• Citrus juicer
• Fine-mesh sieve

Ingredients

Buttery Shortbread Crust

• 1 cup (125 g) all-purpose flour, spooned and leveled
• ¼ cup (50 g) granulated white sugar
• ½ cup (115 g / 1 stick) unsalted butter, cold and diced into small cubes
• ¼ tsp fine sea salt
• ½ tsp pure vanilla extract

Creamy Citrus Custard Filling

• 4 large eggs, room temperature
• 1 cup (200 g) granulated white sugar
• ¼ cup (30 g) all-purpose flour (ensures a clean, stable slice)
• ⅔ cup (160 ml) freshly squeezed lemon juice (from 3 to 4 large lemons; do not use bottled juice)
• 1 tbsp freshly grated lemon zest (organic/unwaxed preferred)
• ⅓ cup (80 ml) heavy whipping cream (minimum 36% milkfat)
• ⅛ tsp fine sea salt

Finishing & Garnish

• 2 tbsp powdered confectioners’ sugar (for dusting)
• Fresh lemon wheels or edible micro-mint (optional)

Instructions

Step 1: Pan Preparation & Oven Calibration

1. Preheat your conventional oven to 350°F (175°C) . Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides. This parchment “sling” prevents sticking and allows you to lift the delicate chilled bars cleanly out of the pan later. Lightly grease the exposed corners of the pan with butter or neutral baking spray.

Step 2: Mixing and Baking the Crust

1. In a medium bowl, whisk together 1 cup of flour, ¼ cup of granulated sugar, and ¼ tsp of salt until evenly combined.
2. Scatter the cold, cubed butter and vanilla extract across the dry mixture.
3. Using a pastry cutter, a fork, or clean fingertips, cut the butter into the flour until crumbly, pea-sized bits form. The mixture will look sandy but should hold together firmly when pressed in your palm.
4. Tip the crumbs into the prepared baking dish. Spread them uniformly across the bottom, then use the flat bottom of a glass or measuring cup to press the crust into a flat, compact layer.
5. Bake on the center oven rack at 350°F (175°C) for 18 to 20 minutes , or until the edges turn light golden-brown and the surface appears dry and set. Remove the pan from the oven and reduce heat immediately to 325°F (165°C) .

Step 3: Preparing the Custard Filling

1. While the crust is baking, whisk the 4 room-temperature eggs and 1 cup of sugar together in a large bowl for 60 seconds until pale, smooth, and slightly frothy.
2. Sift the ¼ cup of flour and ⅛ tsp of salt directly over the egg mixture. Whisk vigorously until no dry clumps remain.
3. Slowly pour in the ⅔ cup of freshly squeezed lemon juice, 1 tbsp of lemon zest, and ⅓ cup of heavy cream. Whisk gently until fully incorporated and cohesive.
4. Chef’s Tip: Pour the finished custard mixture through a fine-mesh sieve into a clean spouted bowl or pitcher. This eliminates any stubborn chalaza (egg cords) or unblended flour pockets, guaranteeing a glass-smooth custard texture.

Step 4: The Custard Bake

1. While the crust is still warm from the oven, pour the strained lemon custard directly over the baked shortbread. Pouring over a warm crust seals the boundary between layers, preventing a soggy base.
2. Carefully transfer the pan back into the oven, now set at 325°F (165°C) .
3. Bake for 22 to 26 minutes . Check for doneness around the 22-minute mark: the outer edges should be firmly set, while the very center retains a slight, gentle jiggle when the pan is nudged. Avoid overbaking, as high residual heat causes the eggs to curdle and crack.

Step 5: Cooling, Chilling, and Slicing

1. Remove the pan from the oven and set it on a wire cooling rack at room temperature for a full 60 minutes .
2. Once the pan is room temperature to the touch, transfer it uncovered to the refrigerator to chill for at least 2 hours (or overnight) until completely firm.
3. Once fully set, grasp the parchment paper overhang and lift the slab out onto a clean cutting board.
4. Dust generously with sifted powdered sugar. For sharp, professional cuts, wipe a long chef’s knife with a warm, damp paper towel between every single slice. Divide into 16 even squares (a 4×4 grid).

Nutrition

Calories: 185 kcal — · Protein: 2.8 g 6% · Fat: 8.2 g 11% · Carbohydrates: 25.6 g 9% Dietary · Saturated Fat: 4.8 g 24% · Fiber: 0.4 g 1% · Sugar: 18.5 g — · Sodium: 68 mg 3%