Classic Lemon Bars
Back to Recipes & MoreIngredients
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 2 tsp (4 g) lemon zest, finely grated
- 2¼ cups (281 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- ¼ tsp (2 g) salt
- 1 cup (227 g) butter, cubed
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- 1 cup (200 g) Redpath® Special Fine Granulated Sugar
- 2 tbsp (12 g) lemon zest, finely grated
- ¼ tsp (2 g) salt
- 5 tbsp (39 g) all-purpose flour
- ¾ cup (188 ml) lemon juice, freshly squeezed
- 5 large eggs
- Redpath® Icing Sugar
- Edible flowers
Equipment
Baking pan (9 x 13 inch)
Parchment paper
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Food processor fitted with a metal blade
Drinking glass OR dry measuring cup
Fork
Large bowl
Whisk
Rubber spatula
Wiring cooling rack
Cutting board (large)
Chef’s knife
Instructions
Step 1
Preheat oven to 350°F (177°C) (see Chef’s Tips).
Step 2
Lightly grease and line a 9 x 13-inch baking pan with parchment paper, leaving a 2-inch overhang on the longer sides.
Step 3
In the bowl of a food processor fitted with a metal blade, add in the Redpath® Golden Yellow Sugar and lemon zest. Process until fragrant and thoroughly combined. Add in the flour, cornstarch, and salt. Pulse until well mixed, and no lumps remain. Add in the cubed butter and pulse until it just begins to clump together into a ball.
Step 4
Evenly press the dough into the prepared pan. Use a flat-bottomed drinking glass or dry measuring cup to smooth out any lumpy areas. Place into the fridge to chill; 10 minutes.
Step 5
Dock the surface of the chilled dough with a fork. Place into the preheated oven and bake until golden; about 20 to 25 minutes.
Step 6
While this bakes, make the filling (see Chef’s Tips).
Step 1
Wipe the food processor bowl and blade used in step 3 above. Washing is not necessary, as the ingredients used are similar.
Step 2
Place the Redpath® Golden Yellow Sugar, the Redpath® Special Fine Granulated Sugar, lemon zest, and salt into the bowl of the food processor. Process until fragrant and thoroughly combined.
Step 3
Add the flour and pulse until evenly distributed and no lumps remain.
Step 4
Transfer the sugar mixture to a large bowl. Add lemon juice and eggs. Gently whisk mixture until smooth and homogeneous (see Chef’s Tips).
Step 1
When the crust is ready, remove from oven.
Step 2
Gently stir the lemon filling and pour it over the hot crust. Place the pan back into the oven and bake until the centre is set and no longer jiggles when pan is tapped; 15 to 20 minutes.
Step 3
Remove the pan from oven and place on a wire cooling rack to cool completely; 1 hour. Place in fridge to chill and firm up before slicing; at least 2 hours.
Step 4
Remove completely chilled bars from the pan with the help of the parchment paper overhangs. Place on a large cutting board and slice into 24 bars using a large chef’s knife (see Chef’s Tips).
Step 5
Bars can be garnished with a dusting of Redpath® Icing sugar, edible flowers, or served as is.
