Lemon Bars
Prep time
Cook time
Total time
Preheat oven to 350° F
Prepare your pan as shown in the video, but don't forget to grease it like I did!
Serves: 15 Bars
For the Shortbread Base
  • All Purpose Flour 3 cups (390g)
  • Granulated Sugar ¾ cup (150g)
  • Unsalted Butter 1½ cup (339g)
For the Filling
  • Eggs Large 6 (300g)
  • Granulated Sugar 3 cups (600g)
  • All Purpose Flour ½ cup + 2 tablespoons (80g)
  • Baking Powder ¾ teaspoon (4g)
  • Fresh Squeezed Lemon Juice ¾ cup (180ml)
  • Lemon Extract (optional) 1 teaspoon
  • Lemon Zest optional 1
For the Base:
  1. First you must prepare the shortbread base, by combining the flour and sugar in the mixing bowl and blend on low speed to combine well.
  2. Add the room temperature butter all at once and mix on low-medium speed until it is all combined well.
  3. Turn out the entire shortbread mixture and begin to press very firmly and evenly into all the edges and corners making sure that the entire cookie base is very even in all spots.
  4. Bake the shortbread base for the lemon bars while you prepare the filling.
  5. The base will bake for approximately 20-25 minutes, until golden brown.
  1. Prepare the filling by combining all the dry ingredients including the sugar together in a large mixing bowl.
  2. Add the eggs and the extract and the lemon juice and whisk to combine very well.
  3. Once the shortbread base has baked completely, you DO NOT COOL THE BASE, pour the filling directly onto the shortbread in the pan.
  4. Bake for approximately 25-35 minutes longer, until the entire lemon filling is set, slightly puffed and there should be no signs of liquid custard in the center of the pan.
  5. Remove from oven, cool completely and then serve with powdered sugar.
Lemon Bars may be kept at room temperature for 1 day, or refrigerated for up to 2 weeks in an airtight container.

I do not freeze lemon bars, but some people do. I have never felt the need to do so.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/lemon-bars/