Claire Saffitz’s Lemon Bars
With a shortbread base and bright lemon curd filling, these lemon bars are sharp and summery, balanced with a good dusting of powdered sugar and whipped cream!
When I saw Claire Saffitz make these lemon bars on Dessert Person, I knew I had to give them a try! They’re unlike any lemon bar I’ve had before, with such a smooth and tart lemon filling that makes for the perfect summer dessert!
Ingredients in Lemon Bars
For these bars, you’ll make a shortbread base and a lemon curd. For both elements, you’ll need:
- All-purpose flour
- Powdered sugar
- Salt
- Unsalted butter
- Granulated sugar
- Eggs and egg yolks
- Lemon juice
- Lemon zest
Tips and Techniques for Making Lemon Bars
- Don’t overwork the shortbread dough. If you mix the shortbread dough too much, it will become tough once baked.
- Don’t overcook the lemon filling. The first time I made these bars, I drastically overcooked the lemon filling, resulting in an oily curd that would not firm up in the oven. While you cook the filling on the stove, be sure to test if it is done. To do this, dip a spoon into the curd. If the mixture is opaque and you can run your finger through it to leave clean lines on the spoon, it’s done. If you want to use a thermometer to check, the filling will be done at 170 degrees Fahrenheit.
- Allow the lemon bars to cool completely. If you don’t let the bars to cool, they will not be set enough to cut and will be a splodgy mess.
- Do not cover warm lemon bars with plastic wrap. If the bars are not cooled before you cover them, condensation will form and drip onto the lemon filling. When you dust them in powdered sugar, the bars will absorb the sugar and they won’t look as pretty.
Leave any questions in the comments, or check out Claire Saffitz’s video!
Claire Saffitz's Lemon Bars
With a shortbread base and bright lemon curd filling, these lemon bars are sharp and summery, balanced with a good dusting of powdered sugar and whipped cream!
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Servings: 16 bars
Ingredients
For the shortbread base
- 1¼ cups all-purpose flour
- 5 tablespoons powdered sugar
- ½ teaspoon kosher salt
- 10 tablespoons cold unsalted butter (cubed)
For the lemon filling
- 1½ cups granulated sugar
- 3 eggs (cold)
- 9 egg yolks
- 1½ cups lemon juice
- 2 tablespoons lemon zest
- A pinch of salt
- ½ cup butter (cubed)
Instructions
- Preheat the oven to 350℉. Lightly grease an 8x8 pan and line it with parchment paper. In a bowl, mix together the flour, powdered sugar, and salt. With your hands, rub the butter into the flour until combined and there are little to no butter streaks.
- Pour the shortbread into the lined 8x8, spreading it evenly. Briefly freeze the shortbread for 5 minutes, to firm it up.
- Dock the shortbread dough all over with a fork, then bake for around 25-30 minutes, until set and lightly browned.
- Adjust the oven temperature to 325℉. In the meantime, make the filling. In a medium saucepan, rub together the sugar and lemon zest with your fingers for 1-2 minutes, until it is fragrant and begins to clump slightly. Whisk in the salt, eggs, and egg yolks, until the mixture lightens in color.
- Stream the lemon juice into the egg and sugar mixture, whisking constantly, until it is fully combined and slightly thickened. Place the saucepan on medium heat and whisk constantly, until the mixture is opaque, covers the back of a spoon, and reaches 170℉. Do not overcook.
- Take the saucepan off of the heat and add the butter, stirring until melted and well incorporated. Hold a sieve over the prepared crust and pour over the lemon curd. Discard any lumps in the sieve, then smooth the surface of the curd.
- Bake the lemon bars for 20-30 minutes at 325℉, until the filling puffs and has a slight wobble in the center. Let the lemon bars cool, uncovered, in the fridge (preferably overnight). Once completely cool and firm, lift the bars out of the pan and slice into 16. Right before serving, dust the bars with powdered sugar. Dust with more powdered sugar or serve with whipped cream, if desired, to cut the tartness.
