Lemon Bars

A simple, satisfying favorite.

Why You'll Love This Recipe

• Bright, sharp lemon — not cloying.
• Sandy shortbread crust that holds together.
• Beautiful cut squares for parties.
• Make a day ahead.
• Pantry-friendly — just need lots of lemons.

Ingredient Notes

• Zest carries 80% of the lemon flavor — don't skip.
• Yolks add richness and silkiness.
• Metal pan conducts heat best for crisp crust.

Ingredient Substitutions

• Add fresh raspberries to the filling before baking.
• Sub Meyer lemon, lime, or pink grapefruit.
• Add a layer of berry jam between crust and filling.

Equipment Needed

• 9x13 metal baking pan
• Parchment sling
• Mixer or whisk
• Microplane for zest
• Fine-mesh strainer

Prep Tips

• Roll lemons firmly on the counter before juicing for more yield.
• Microplane the zest before juicing — easier to handle.

Instructions

1. 1

   Gather and prep: 1 cup flour, 2 tbsp butter, 1 cup sugar, 1 large egg, 1 lemon (for juice and zest), 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Mix flour, butter, sugar; press into pan.

3. 3

   Bake crust 350°F 15 min.

4. 4

   Whisk eggs, sugar, lemon, pour over.

5. 5

   Bake 25 min, cool, cut.

Artsi Pro Tips

• Fresh-squeezed lemon only — bottled tastes flat and metallic.
• Pour filling onto a WARM crust — this prevents the crust from getting soggy.
• Cool completely (cold!) before cutting for clean squares.

Common Mistakes

• Cold crust + warm filling — soggy bottom.
• Bottled lemon juice — flat, off flavor.
• Cutting warm — torn, gooey edges.
• Skipping the strain — chewy bits of cooked egg.

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