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Method

14 steps

1. 1

   The biggest concern I noted from the comments on the 2008 recipe was the texture. The lemon bars as shared in 2008 use more thickener (flour) than other popular recipes I’ve found online. I grew up with slightly sturdier lemon bars so it never bothered me. but, when I tested it with half the flour, I really liked the softer texture and have kept it.

2. 2

   For an even softer set lemon bar, you can further reduce the flour to 1/3 cup flour.

3. 3

   These lemon bars look “off” once they’re baked. Sometimes the top is white-looking; sometimes it’s darker yellow. Don’t worry about it, they’ll taste great. Dusting with powdered sugar makes it all pretty.

4. 4

   Just to note: These are different from a fancy lemon curd bar that might have several egg yolks or be first cooked on the stove. I consider these bake sale lemon bars; a classic, easy recipe you also might have grown up with. If you’d love a true lemon curd bar, you could instead use the filling from my Classic Lemon Curd Tart scaled up, and bake it on this crust instead.

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   The remaining changes to the recipe are smaller and less significant:

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   First, I don’t bother greasing the pan; I just line a 9×13-inch pan with a larger piece of parchment paper that goes up the sides.

7. 7

   I don’t use softened butter for the crust. Both with a food processor or a stand mixer, diced cold butter is fine.

8. 8

   After pressing the dough for the crust into the pan, I don’t chill it, just bake it right away.

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   I also don’t bother cooling the crust. You can pour the filling in while it’s still hot and it bakes up just fine.

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    No need to use extra-large eggs; size large works fine. That’s a holdover from the Ina Garten recipe I’d adapted mine from in 2008.

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    I don’t believe in measuring lemon zest; it’s way too fiddly. I simply finely grate the lemon zest of a bunch of lemons, then juice them.

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    For the filling, we rub the lemon zest into the sugar with our fingertips. The sugar is abrasive and helps release the maximum amount of flavor oils into the recipe.

13. 13

    I find the lemon bars often bake faster than originally listed (30 to 35 minutes) and check them now at 25. They’re ready when the center barely jiggles when you shimmy the pan.

14. 14

    The lemon bar recipe I shared in 2008 had the option of a thicker (standard) or thinner lemon layer. But, the thicker one has been the winner for me over the years and will match the one you see here.