Global recipe
Lemon Bars
A buttery shortbread crust under a tangy lemon-curd topping that bakes into a smooth set. The detail most home recipes miss: let the filling rest 15 minutes after whisking so the bubbles settle out — that's how you get the smooth, glassy top instead of a foamy surface.
Prep10 mins
Cook1 hr
Serves16
Difficultyeasy
Ingredients
- 1 cup (120 g) all-purpose flour (for crust)
- 1/4 tsp table salt (for crust)
- 1/4 cup (28 g) confectioners' sugar (for crust)
- 8 tbsp (113 g) unsalted butter, at room temperature
- 4 large eggs (for filling)
- 1 large egg yolk
- 1 cup plus 2 tbsp (223 g) granulated sugar
- 3 tbsp (21 g) confectioners' sugar (for filling)
- 1/4 cup (30 g) all-purpose flour (for filling)
- 1/8 tsp table salt (for filling)
- 2/3 cup (152 g) lemon juice (about 4-5 lemons)
- Confectioners' sugar (or non-melting sugar), for dusting on top
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 200
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 8 g
