Originally made using Travis’s lemons. The crust is incredible.
Fresh Lemon Bars with Best Crust Ever
Servings: 9 small bars
Calories: 366kcal
Ingredients
Crust
- 130 g All-purpose flour about 1 cup
- 60 g Powdered sugar (preferably organic, as it may exclude the cornstarch) about ½ cup
- ¼ tsp Kosher salt
- 1 tbsp Freshly grated lemon zest
- 115 g Cold unsalted butter Cut into 1/4-inch dice, 1 stick
Custard
- 3 large Eggs
- 135 g Egg yolks about ½ cup, from about 8 eggs
- 270 g Granulated sugar about 1⅓ cups
- 1 pinch Kosher salt
- 1 tbsp Freshly grated lemon zest
- 310 g Lemon juice about 1⅓ cups, from about 8 large lemons
Instructions
Crust
- Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with two pieces of parchment paper, each long enough to overhang the edges, but cut thin enough to fit in the pan. (The intent is to make a clean square, instead of having corner bunching. You can also use an origami-like method.)
- Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses.130 g All-purpose flour, 60 g Powdered sugar (preferably organic, as it may exclude the cornstarch), ¼ tsp Kosher salt, 1 tbsp Freshly grated lemon zest, 115 g Cold unsalted butter
- Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.
Custard
- Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.3 large Eggs, 135 g Egg yolks, 270 g Granulated sugar, 1 pinch Kosher salt, 1 tbsp Freshly grated lemon zest, 310 g Lemon juice
- Immediately strain onto the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
Serve
- Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 9 squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar.
Notes
Makes 9 bars
Nutrition
Calories: 366kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 251mg | Sodium: 102mg | Potassium: 96mg | Fiber: 1g | Sugar: 38g | Vitamin A: 628IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg
Nutrition Facts
Fresh Lemon Bars with Best Crust Ever
Amount Per Serving
Calories 366
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 251mg84%
Sodium 102mg4%
Potassium 96mg3%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 38g42%
Protein 6g12%
Vitamin A 628IU13%
Vitamin C 15mg18%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.