Description
Alton Brown’s lemon bars deliver zesty sunshine on a buttery shortbread crust. Rich custard layers mingle with bright citrus, creating a perfect balance of sweet and tangy that delights desert enthusiasts and invites you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (360g) all-purpose flour
- 3 cups (600g) sugar
- 8 large eggs, room temperature
- 1 cup (240mL) fresh lemon juice
Shortbread Base Ingredients:
- ⅔ cups (66g) powdered sugar
- 12 tablespoons (170g) unsalted butter, melted
- ½ teaspoon salt
Flavoring Ingredients:
- 3 tablespoons lemon zest (zest of three lemons)
- Powdered sugar (for dusting)
Instructions
- Prepare the oven by heating to 350°F (175°C) and line a 9×13 inch (23×33 cm) baking dish with parchment paper, ensuring complete coverage of the bottom and sides.
- Whisk together 2 1/2 cups (300 grams) of all-purpose flour, powdered sugar, and salt in a mixing bowl. Incorporate melted butter until a smooth dough forms, optionally adding a splash of vanilla extract for enhanced flavor.
- Evenly distribute the prepared dough across the lined baking pan, creating a uniform base layer. Press gently to create a level surface.
- Bake the crust for 20 minutes, or until it develops a light golden-brown color and appears set.
- While the crust bakes, create lemon sugar by combining granulated sugar with fresh lemon zest. Use a food processor to pulse until the sugar turns a pale, vibrant yellow. Alternatively, finely mince the zest and manually mix with sugar in a bowl.
- In a separate mixing bowl, combine the lemon-infused sugar with the remaining 1/2 cup (60 grams) of flour. Gently mix to ensure even distribution of zest and prevent clumping.
- Crack eggs into a large bowl and add fresh lemon juice. Whisk thoroughly until the mixture becomes smooth and fully incorporated.
- Pour the lemon filling over the warm crust, ensuring complete and even coverage. Return to the oven and bake for an additional 25 minutes, rotating the pan midway through for consistent cooking.
- Remove from the oven and allow to cool at room temperature for approximately 30 minutes. Transfer to the refrigerator and chill for 2 hours to set completely.
- Once fully chilled, dust the surface generously with powdered sugar using a fine-mesh sieve for even coverage.
- Using a sharp knife moistened with hot water, slice into clean, precise bars. Rinse and clean the knife between each cut to maintain neat edges.
Notes
- Squeeze fresh lemons right before mixing to capture maximum citrusy brightness and natural tang.
- Line your baking pan with parchment paper or aluminum foil for effortless removal and clean cutting.
- Expect a slightly soft texture when first pulling the bars from the oven – they’ll firm up beautifully during cooling.
- Patience matters most during the chilling process, allowing bars to develop perfect texture and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 413
- Sugar: 37g
- Sodium: 120mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 112mg