Classic Tangy Lemon Bars!

I love lemon bars! And I have been trying to work on a recipe to make them at home since a while now. Finally, I have one here, that works like a charm!

Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. Tart, rich and perfection, all rolled into one!

Hope you enjoy it! 🙂

Classic Tangy Lemon Bars

  • Servings: 12 pieces
  • Print



  • 2/3 cup unbleached All-purpose flour (about 2/3 cup)
  • 1/3 cup White whole-wheat flour (about 1/3 cup)
  • 1/4 cup Powdered sugar
  • 2 tablespoons Cornstarch
  • 2 teaspoons grated Lemon rind
  • 1/8 teaspoon Salt
  • 1/4 cup unsalted Butter, chilled and diced
  • 2 tablespoons Canola oil
  • Cooking spray


  • 1/3 cup unbleached All-purpose flour (about 1/3 cup)
  • 1 cup granulated Sugar
  • 2 teaspoons finely grated Lemon rind
  • 3/4 cup fresh Lemon juice
  • 1/8 teaspoon Salt
  • 4 large Eggs, lightly beaten
  • 2 tablespoons powdered Sugar



  1. Preheat oven to 350°.

  2. To prepare crust, lightly spoon about 2/3 cup all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

  3. To prepare filling, weigh or lightly spoon about 1/3 cup flour into a dry measuring cup; level with a knife. Place flour in a large bowl. Add granulated sugar, 2 teaspoons lemon rind, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.


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