Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Buttery, tender, and tart – everything a lemon bar should be.

KEEP SCREEN ON

Yield: Makes 1 Pan

Ingredients
Short Dough
2 cups all-purpose flour

1 cup powdered sugar

2 sticks butter, cubed

1⁄2 teaspoon lemon zest

Custard
1 cup + 2 tablespoons sugar

2 tablespoons + 2 teaspoons all-purpose flour

3 eggs

1 tablespoon lemon zest

6 tablespoons freshly squeezed lemon juice (about 2 lemons)

RATE THIS RECIPE

Based on 68 ratings

Preparation Method

Short Dough:

  1. Preheat the oven on the Convection Mode at 325°F with a rack set on position 2.
  2. In a food processor, combine all ingredients and pulse until the mixture begins to look sandy.
  3. Pour out the mixture onto the counter and knead until a soft dough forms.
  4. Press into a greased 10x15 jelly roll pan and bake for 18-20 minutes or until golden brown.
  5. Remove from the oven and allow to fully cool.

Custard:

  1. Preheat the oven on Convection Mode at 300°F with a rack set on position 2.
  2. In a large bowl, whisk together flour and sugar.
  3. Add the remaining ingredients and whisk until well combined.
  4. Pour the mixture over the cooled short dough and bake for 12-15 minutes or until just set.

; ; ;