Classic Lemon Bars

Instructions

Heat the Oven - Set the oven rack to the middle position. Heat to 325ºF (163ºC). Lightly grease the bottom and sides of a 9x13-inch baking pan with cooking spray. Line the pan with a piece of parchment paper, enough to hang over the longer edges. This will help to lift the bars out after baking. Set aside.
Grind the Almonds - Add sliced almonds to a food processor. Process on high speed until a coarse ground texture is achieved, about 25 seconds. Alternatively, chop the nuts using a chef's knife.
Combine the Dry Ingredients - Over a medium bowl, sift the flour and baking powder. Add the chopped almonds, whisk to combine.
Combine the Butter and Eggs - In a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and salt. Mix on medium-low speed (setting 4) until light and fluffy, 90 seconds. Use a spatula to scrape down the sides of the bowl. Add the egg and vanilla, mix on medium-low speed (setting 4) until combined, 25 seconds. Scrape down the bowl and paddle.
Mix the Crust - Add the flour mixture to the butter mixture. Turn the mixer on and off 15 times. Mix on low speed (setting 2) until the mixture just comes together, about 10 seconds.
Shape the Crust - Transfer the crust to the prepared baking pan. Flour your hands, then press the crust evenly to fill the bottom of the pan, leaving no spaces between. Push the crust up the edges so that it reaches ¼ to ½-inch up the sides of the pan. Use more flour to dust hands as needed to prevent sticking.
Par-Bake the Crust - Bake the crust for 20 minutes, then place on a cooling rack. Meanwhile, make the lemon filling.
Mix the Eggs and Lemon - In a large bowl whisk together the eggs, lemon zest, lemon juice, and vanilla extract until combined.
Mix the Lemon Filling - In a medium bowl whisk together the granulated sugar and flour. Add to the lemon mixture and whisk until smooth. If needed, whisk again before adding to the crust if it’s been sitting.
Bake the Bars - Pour the lemon mixture on top of the hot crust. Use oven mitts to transfer the lemon bars to the oven carefully. Bake until the surface is shiny and the center has just set. It may have a slight wiggle, about 30 to 35 minutes. Do not overbake, if the top starts to crack it’s getting overcooked, the bars will become thick and chewy instead of gooey. It will continue to cook and thicken as it cools.
Cool the Bars - Cool the lemon bars on a wire rack until room temperature, about 1 ½ to 2 hours. Chill in the refrigerator for 30 to 60 minutes to make the bars easier to slice.
Slice the Bars - Run a paring knife along the edge of the pan to help release the bars from the sides. Place a cutting board next to the pan. Slowly and carefully use the overhanging parchment paper to lift the lemon bars out and place on the cutting board. Dip a knife into warm water and carefully wipe off after each cut to make it less sticky and easier to portion. Cut into 24 bars, about 2 by 2-inch squares.
To Serve - Dust the tops of the bars with powdered sugar. Serve immediately or store refrigerated in an airtight container.

Ingredients

Crust

Filling

Special Equipment

Instructions

Notes

Nutrition