Yuzu Lemon Bars with Sesame Seeds

By: Hannah Lee Leidy
Photo by Andy Hyslop

recipe heading-plus-icon


Makes 25 squares or 48 triangles


  • For the sesame honey crust:

  • 2⅔ cups flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 10 tablespoons sesame seeds (plus extra for garnish)
  • 2 tablespoons honey
  • 10 ounces (20 tablespoons) butter

  • For the Yuzu lemon filling:

  • 8 whole eggs
  • 2⅔ cups sugar
  • 6 tablespoons flour
  • ¼ teaspoon salt
  • 1 cup fresh lemon juice
  • 2 lemons, zested
  • ⅓ cup bottled yuzu juice
  • ⅔ cup whole milk
  • Sesame Honey Crust (recipe above)
  • Confectioner’s sugar for dusting

Sesame Honey Crust 

  1. Preheat oven to 350 degrees.
  2. Line 13×18-inch rimmed cookie sheet with aluminum foil. Trim foil, leaving a 1-inch overhang on all sides. Spray lightly with pan coating and set aside.
  3. Whisk together all dry ingredients.
  4. Melt butter and honey together in microwave, and pour over dry. Mix thoroughly until combined.
  5. Press dough by hand evenly onto foil-lined sheet until dough is even thickness, using rolling pin if necessary to even out.
  6. Bake until golden brown, approximately 15 to 20 minutes.

Yuzu Lemon Filling

  1. In medium bowl, whisk together eggs and sugar.
  2. Add flour and salt, and whisk until combined.
  3. Whisk while adding lemon juice and zest, yuzu juice, and milk.
  4. Pour filling into warm crust. Reduce oven temperature to 325 degrees and bake until filling sets, approximately 20 minutes.
  5. Cool in pan for 30 minutes, then grasp foil liner and gently remove bars from pan.
  6. Transfer to cutting board and cut into desired shapes. Dust with powdered sugar and sprinkle with lightly toasted sesame seeds.


From Redux: Lemon Bars.

  • From Pastry Chef Andy Wolf of Blue Dog Bakery & Café in Louisville, Kentucky

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  • Lexi Starlight
    December 4, 2022 at 10:29 am

    Please put this in metric. Baking is very precise.


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