Also known as Lemon Bars, these sweet, buttery, tart confections are synonymous with summer. They are easy to throw together and transport which makes them perfect to take to barbecues or picnics. I’ve tried numerous variations and I prefer the creamy textu…
What you'll need
Ingredients
The Crust
1¾ cups unbleached all-purpose flour
2/3 cup confectioners' sugar, plus extra to decorate finished bars
¼ cup cornstarch
¾ teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
The method
Directions
01
Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then press second sheet crosswise over it .
02
Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
03
While the crust bakes, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well; set aside until crust is baked.
04
Reduce oven temperature to 325 degrees. Stir filling mixture to re-blend; pour carefully into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
05
Transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
World's Best Lemon Squares
Prep
Cook
Yield
Also known as Lemon Bars, these sweet, buttery, tart confections are synonymous with summer. They are easy to throw together and transport which makes them perfect to take to barbecues or picnics. I’ve tried numerous variations and I prefer the creamy textu…
Ingredients
The Crust
1¾ cups unbleached all-purpose flour
2/3 cup confectioners' sugar, plus extra to decorate finished bars
¼ cup cornstarch
¾ teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then press second sheet crosswise over it .
2
Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3
While the crust bakes, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well; set aside until crust is baked.
4
Reduce oven temperature to 325 degrees. Stir filling mixture to re-blend; pour carefully into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
5
Transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
Cook Like James
World's Best Lemon Squares
Prep
Cook
Yield
Also known as Lemon Bars, these sweet, buttery, tart confections are synonymous with summer. They are easy to throw together and transport which makes them perfect to take to barbecues or picnics. I’ve tried numerous variations and I prefer the creamy textu…
Ingredients
The Crust
1¾ cups unbleached all-purpose flour
2/3 cup confectioners' sugar, plus extra to decorate finished bars
¼ cup cornstarch
¾ teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then press second sheet crosswise over it .
2
Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3
While the crust bakes, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well; set aside until crust is baked.
4
Reduce oven temperature to 325 degrees. Stir filling mixture to re-blend; pour carefully into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
5
Transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.
