Kintsugi Zuihitsu

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lemon bars

3 min read

Lemon Bars Recipe

📝 Ingredients

Shortbread Crust

  • 2½ cups (310g) all-purpose flour
  • ⅔ cup (80g) powdered sugar
  • ½ tsp salt (omit if using salted butter)
  • 12 tbsp (170g) unsalted butter, melted

Lemon Filling

  • 3 cups (600g) granulated sugar
  • Zest of 4 lemons (about 3–4 tbsp)
  • ½ cup (60g) all-purpose flour
  • 8 large eggs
  • 1 cup (240ml) fresh lemon juice (from 4–5 lemons)

Finishing

  • Powdered sugar, for dusting

🛠️ Equipment

  • 9” x 13” (23cm x 33cm) baking pan
  • 2 large mixing bowls
  • Whisk (preferred) or fork
  • Wooden spatula or spoon (for crust)
  • Microplane or fine grater
  • Measuring cups & spoons

🥄 Step-by-Step Instructions

1. Prep

  • Preheat oven to 350°F (176°C)
  • Optional: Line pan with parchment for easy removal

2. Shortbread Crust

  1. Mix Dry Ingredients
    • Combine flour, powdered sugar, and salt in a bowl
  2. Add Melted Butter
    • Pour in melted butter
    • Mix with a wooden spatula, spoon, or your hands until crumbly
  3. Press Into Pan
    • Evenly press mixture into the bottom of your pan
  4. Bake
    • Bake 20–25 minutes until edges are just golden

Tip

Use powdered sugar in the crust for a melt-in-mouth texture. For the filling, stick with granulated sugar for classic chew.

Mixing tools: Wooden spatula for crust; whisk (or fork if needed) for filling.

3. Lemon Filling

  1. Zest the Lemons
    • Wash lemons
    • Use a microplane or fine grater to remove only the yellow outer layer (the zest)
    • Avoid the white pith—it’s bitter!

Info

Lemon zest = just the yellow skin, not the white pith. Zest before juicing for max flavor.

  1. Combine Sugar & Zest
    • Rub zest into sugar with fingers to release oils
  2. Add Flour
    • Stir in flour until evenly mixed
  3. Add Eggs
    • Crack eggs into a bowl
    • Whisk thoroughly until yolks and whites are fully combined
    • A whisk is ideal for a smooth, lump-free filling. A fork works if you don’t have a whisk—just mix well!
  4. Add Lemon Juice
    • Squeeze lemons for 1 cup juice
    • Add to mixture and whisk until smooth

Tip

Mix eggs well before adding other ingredients. Overmixing can add air—just whisk until smooth.

4. Assembly & Baking

  1. Pour Filling on Hot Crust
    • If the filling sat and separated, whisk well to recombine before pouring
  2. Bake
    • Bake at 350°F (176°C) for 20–25 minutes (9” x 13” pan)
    • Filling should jiggle like Jell-O, not slosh

Warning

If you pour separated filling, the bars may bake unevenly. Always re-whisk before pouring!

5. Cooling & Serving

  • Cool completely at room temp, at least 2–3 hours
  • Chilling for 8 hours or overnight is ideal—this improves texture and makes slicing easier
  • Dust with powdered sugar just before serving

Tip

Chilling longer (up to 8 hours or overnight) is not only safe, but recommended for best results.

QTCinderella

“Don’t stress about perfection. If it looks and tastes like a lemon bar, you did it right!”

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