Classic Lemon Bars

By: Hannah Lee Leidy
Highlands lemon Bars Featured
Photo by Caleb Chancey

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Makes 16 servings


  • For the crust:

  • ¾ cup flour
  • ⅓ cup plus 1 tablespoon confectioner’s sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon lemon zest
  • 1 stick unsalted butter

  • For the filling:

  • 6 eggs
  • 1½ cups sugar
  • 1 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 tablespoons flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  1. Preheat oven to 335 degrees.
  2. In food processor, pulse flour with confectioner’s sugar, cornstarch, salt, and zest. Add butter, and pulse until mixture resembles coarse crumbs.
  3. Line bottom of 9-inch square pan with parchment paper. Press dough into bottom of pan, and then refrigerate 15 minutes.
  4. Bake until crust is lightly browned, approximately 20 minutes. Remove from oven.
  5. Reduce temperature to 325 degrees.
  6. Meanwhile, beat eggs with sugar in medium bowl. Add lemon juice, zest, flour, baking powder, and salt.
  7. Pour filling over hot crust, and bake until filling sets, about 20 minutes.
  8. Remove from oven, and cool to room temperature. Place in refrigerator and chill for about an hour before cutting. Sprinkle with confectioner’s sugar.


From Redux: Lemon Bars.

  • From Dolester Miles of Highlands Bar and Grill, Birmingham, Alabama

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