Perfect Lemon Bars
  • Crust
  • 1 and ¾ cup all purpose flour
  • ⅔ cup powdered sugar
  • ¼ cup cornstarch
  • ½ tsp. salt
  • 12 Tb. cold unsalted butter, cut into chunks
  • Filling
  • 4 large eggs
  • 1 and ⅓ cups sugar
  • 3 Tb. all purpose flour
  • 2 tsp. grated lemon zest (2 lemons)
  • ⅔ cup freshly squeezed lemon juice or good bottled juice (3-4 lemons)
  • ⅓ cup milk (whole or 2% or 1%)
  • pinch of salt
  1. Take non stick foil or parchment paper and line a 9x13" pan.
  2. In a food processor, pulse the dry ingredients together for the filling: flour, powdered sugar, cornstarch and salt. Add the butter. Pulse the food processor until the flour and butter looks like coarse meal. (I have done this without a processor as well by freezing the butter and grating it on a cheese grater.)
  3. Pour the crust into the pan and press down. Make sure you press up the sides at least ½" or so as well.
  4. Preheat oven to 350 degrees.
  5. Pop the whole pan into the fridge for 15-30 minutes while the oven heats up.
  6. Bake crust for 20 minutes - it should be a light golden brown.
  7. For the filling: whisk together the eggs, sugar, flour, zest, juice, milk and salt.
  8. Pour filling onto hot crust. Bake another 20 minutes. The entire pan should not jiggle a lot and should feel mostly firm when pressed with your finger. Cool completely. Then cut and serve with sprinkles of powdered sugar.
Recipe from Cook's Illustrated
Recipe by Whisk Together at