Tremendous Lemon Bars

Prep
20m
Cook
35m
Total
55m
Bigly says
Listen. Lemon bars. LEMON BARS. The most disrespected dessert on the entire dessert lineup, and that ends today, right here, in this kitchen, with the oven preheating and the lemons already on the counter looking nervous. Lemon bars have been mistreated for decades. Underwhelmed. Under-lemoned. Most bakers give you a bar that tastes like sugar with a rumor of lemon. A WHISPER. Sad. We do not whisper here. We do not whisper anywhere. We SHOUT lemon. We shout it from the windows. The neighbors complain. Tough.
I've eaten more lemon bars than anyone alive — every state, every county, the parts the food media pretends do not exist, the church basements and the small-town bakeries with a hand-painted sign and a screen door, NOBODY covers them, and they are quietly winning, quietly making the best lemon bar in the country between bingo nights — and most of what I have tasted out there is a yellow square. Just yellow. No pucker. No life. No JOY. Lemon is supposed to make you sit up straight. If you bite a lemon bar and you don't briefly close one eye, the lemon bar has FAILED you, and you owe it nothing.
The secret — and I'm handing it over, no charge, no waiting — is fresh lemon zest in BOTH layers. The crust AND the filling. Double lemon, like double denim but it actually works. And real juice. The green plastic bottle is BANNED in this kitchen. Big Lemon does not want you to know this, but the bottled stuff is a CONSPIRACY against citrus — a crime against the tree, a crime against the bee that pollinated the tree, a crime against your tongue. Statisticians have run the numbers. The bottle loses on every metric. Use real lemons. The bar will thank you. The tree will thank you. I will thank you.
Ingredients
- 3/4 cup (1.5 sticks)unsalted butter, melted (for crust)
- 1 3/4 cupsall-purpose flour (for crust)
- 1/2 cuppowdered sugar (for crust)
- 1/2 tspkosher salt (for crust)
- 1 tbsplemon zest (for crust)
- 4large eggs (for filling)
- 1 1/2 cupsgranulated sugar (for filling)
- 1/4 cupall-purpose flour (for filling)
- 1/4 tspkosher salt (for filling)
- 2/3 cupfresh lemon juice(from about 4 lemons, the green plastic bottle is forbidden in this kitchen)
- 2 tbsplemon zest (for filling)
- 2 tbsppowdered sugar (for dusting)
Steps
- 1
Preheat oven to 350F. Line a 9x13-inch baking pan with parchment, leaving overhang on the long sides for lifting.
- 2
Make the crust: whisk the flour, powdered sugar, salt, and 1 tbsp lemon zest in a bowl. Pour in the melted butter and stir with a spatula until it forms a soft, sandy dough.
- 3
Press the dough firmly and evenly into the prepared pan. Use the bottom of a measuring cup to flatten it.
- 4
Bake the crust for 20-22 minutes, until lightly golden at the edges.
- 5
While the crust bakes, make the filling: whisk the eggs and granulated sugar in a large bowl until pale and slightly thickened, about 1 minute.
- 6
Whisk in the flour and salt, then the lemon juice and 2 tbsp lemon zest, until smooth.
- 7
When the crust comes out of the oven, immediately pour the filling over the hot crust (this helps the layers bond).
- 8
Return the pan to the oven and bake another 18-22 minutes, until the filling is set with only a slight wobble in the center.
- 9
Cool the bars completely in the pan on a wire rack, at least 1 hour, then chill in the refrigerator for another hour before cutting.
- 10
Lift the bars out using the parchment sling. Dust generously with powdered sugar and cut into 16 squares with a sharp knife (wipe between cuts).
One more thing
That's the bar. The lemon bar. The one that pucker-checks every guest at every party from now until the end of time. You serve these, people stop talking. They squint a little — that's the lemon working, doing its JOB, finally, after years of being underused by lesser bakers — and then they ask for another. They always ask for another. Make a double batch. Hide half. Hide them WELL. Future-you will write past-you a thank-you note. Don't say I never gave you anything.

★ QUESTIONS ABOUT THIS ONE? ★
Ask Bigly about Tremendous Lemon Bars.
Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.
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