Classic Lemon Bars Recipe | Sur La Table (2024)

• 1 recipe Vanilla Shortcrust Dough, prepared through Step 2
• 4 large eggs
• 2 cups (14 ounces) granulated sugar
• 5 tablespoons (1¾ ounces) unbleached all-purpose flour
• ⅔ cup (5⅔ ounces) strained freshly squeezed lemon juice
• Confectioners' sugar, for dusting (optional)


• Vanilla Shortcrust Dough: Click for recipe »

Eyes light up at the sight of these tart and refreshingfavorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just theticket after a rich winter meal, and it is also a refreshing treat on a hot summerday. Okay, okay, it's great anytime. Surprisingly easy to make, these bars delivera lot of satisfaction for the amount of elbow grease invested. Of course lemonis the classic, but you could substitute lime juice as well. Or, for a more exoticversion, try an equal amount of passion fruit juice instead of the lemon juice.

Line the pan with foil across the bottom and up all four sides, then lightly coat withmelted butter, oil, or high-heat canola-oil spray. With the spatula, scrape the doughinto the prepared pan and press it into an even layer across the bottom of the pan. Chillfor 30 minutes.

Bake the chilled crust for 35 to 45 minutes at 350°F, until golden brown. Transfer to a rack andallow to cool for 20 minutes. Reduce the oven temperature to 300°F.

Whisk the eggs and granulated sugar together in the medium bowl. Whisk in the flouruntil there are no lumps. Whisk in the lemon juice. Pour the filling over the crust. Bakefor 50 to 60 minutes, until the filling is set and does not jiggle when you tap the side of thepan. Transfer to a rack to cool completely. When cool, refrigerate for 1 hour.

To serve, grasp the foil and lift the cookies out of the pan. Set them on a cuttingsurface. Gently peel back the foil, using the tip of a thin knife or small spatula tohelp separate the bars from the foil if necessary. Cut into 1½-inch squares and transfer toa serving plate or storage container. Just before serving, use a fine-mesh strainer to dustconfectioners' sugar over the tops. (Wait until the last minute to do this or the confectioners'sugar will soak into the filling and look blotchy.)

Storing: The bars keep well at room temperature for 1 day. For longer storage, keep themairtight in the refrigerator for up to 3 days. The bars cannot be frozen, however, because thecrust becomes soggy when defrosted.

• 1 recipe Vanilla Shortcrust Dough, prepared through Step 2
• 4 large eggs
• 2 cups (14 ounces) granulated sugar
• 5 tablespoons (1¾ ounces) unbleached all-purpose flour
• ⅔ cup (5⅔ ounces) strained freshly squeezed lemon juice
• Confectioners' sugar, for dusting (optional)


• Vanilla Shortcrust Dough: Click for recipe »

Eyes light up at the sight of these tart and refreshingfavorites. A soft, puckery lemon filling atop a vanilla-scented shortcrust is just theticket after a rich winter meal, and it is also a refreshing treat on a hot summerday. Okay, okay, it's great anytime. Surprisingly easy to make, these bars delivera lot of satisfaction for the amount of elbow grease invested. Of course lemonis the classic, but you could substitute lime juice as well. Or, for a more exoticversion, try an equal amount of passion fruit juice instead of the lemon juice.

Line the pan with foil across the bottom and up all four sides, then lightly coat withmelted butter, oil, or high-heat canola-oil spray. With the spatula, scrape the doughinto the prepared pan and press it into an even layer across the bottom of the pan. Chillfor 30 minutes.

Bake the chilled crust for 35 to 45 minutes at 350°F, until golden brown. Transfer to a rack andallow to cool for 20 minutes. Reduce the oven temperature to 300°F.

Whisk the eggs and granulated sugar together in the medium bowl. Whisk in the flouruntil there are no lumps. Whisk in the lemon juice. Pour the filling over the crust. Bakefor 50 to 60 minutes, until the filling is set and does not jiggle when you tap the side of thepan. Transfer to a rack to cool completely. When cool, refrigerate for 1 hour.

To serve, grasp the foil and lift the cookies out of the pan. Set them on a cuttingsurface. Gently peel back the foil, using the tip of a thin knife or small spatula tohelp separate the bars from the foil if necessary. Cut into 1½-inch squares and transfer toa serving plate or storage container. Just before serving, use a fine-mesh strainer to dustconfectioners' sugar over the tops. (Wait until the last minute to do this or the confectioners'sugar will soak into the filling and look blotchy.)

Storing: The bars keep well at room temperature for 1 day. For longer storage, keep themairtight in the refrigerator for up to 3 days. The bars cannot be frozen, however, because thecrust becomes soggy when defrosted.