Name: Lemon bars
Yield: About 24 bars
Cuisine: United States
Ingredients: 225 g Unsalted butter Melted; 100 g Caster sugar; 2.5 mL Fine salt Level measure; 265 g All-purpose flour Plain; 400 g Caster sugar; 45 g All-purpose flour Sifted; 6 Large eggs Room temperature; 240 mL Lemon juice Freshly squeezed and strained

Method

01 · Prepare
5 min
Use: Equipment
Heat oven. Line the tin with a parchment sling.
Ready when: Paper extends over two sides for lifting.
01 PrepareHeat oven. Line the tin with a parchment sling.
02 · Make crust
3 min
Use: Crust
Mix crust ingredients into a soft dough; press evenly into the tin.
Ready when: An even layer reaches the corners.
02 Make crustMix crust ingredients into a soft dough; press evenly into the tin.
03 · Bake crust
20–22 min
Use: Make crust
Bake until the edges are just golden.
Ready when: Surface set; edges faintly coloured.
03 Bake crustBake until the edges are just golden.
04 · Mix filling
3 min
Use: Filling
Whisk sugar and flour first, then eggs and lemon juice until smooth.
Ready when: No flour lumps; avoid a thick foam.
04 Mix fillingWhisk sugar and flour first, then eggs and lemon juice until smooth.
05 · Bake filling
22–26 min
Use: Bake crust, Mix filling
Pour filling onto the hot crust. Return to the oven.
Ready when: Centre is set and moves only slightly when nudged.
05 Bake fillingPour filling onto the hot crust. Return to the oven.
06 · Cool and chill
At least 2 hours chilling
Use: Bake filling
Cool on a rack, then refrigerate before lifting and cutting.
Ready when: Filling cuts cleanly.
06 Cool and chillCool on a rack, then refrigerate before lifting and cutting.

What to look for

Stage	Look / feel for	Needs attention
Mix filling	No flour lumps; avoid a thick foam.	Stop at this cue rather than relying only on elapsed time.
Bake filling	Centre is set and moves only slightly when nudged.	Stop at this cue rather than relying only on elapsed time.
Cool and chill	Filling cuts cleanly.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Runny centre	Filling underbaked or not cold.	Chill fully before cutting; do not assume cold will fix raw batter.	Bake until the centre has set.
White bubbles on top	Air was whisked into the egg mixture.	They are cosmetic once fully baked.	Mix gently instead of whipping.

Keep covered in the refrigerator for up to 3 days.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Unsalted butter	Melted	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
All-purpose flour	Plain	No required brand	Match the ingredient type
All-purpose flour	Sifted	No required brand	Match the ingredient type
Large eggs	Room temperature	No required brand	Match the ingredient type
Lemon juice	Freshly squeezed and strained	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Fresh lemon juice	Unsweetened bottled lemon juice240 mL	Avoid lemonade or sweetened juice.	Less fresh flavour; acidity may vary.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 × 33 cm nonreactive baking tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use baking parchment with the required heat rating. Foil or a greased bare pan will not give the same release for this recipe.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 × 33 cm nonreactive baking tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use baking parchment with the required heat rating. Foil or a greased bare pan will not give the same release for this recipe.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Lemon bars

Lemon bars

Lemon bars

Method

01 · Prepare

02 · Make crust

03 · Bake crust

04 · Mix filling

05 · Bake filling

06 · Cool and chill

What to look for

Troubleshooting

Lemon bars

How do I make it?

Prepare

Make crust

Bake crust

Mix filling

Bake filling

Cool and chill

What can go wrong, and how can I fix it?

Lemon bars at a glance

Formula component	Grams	Flour = 100%
Unsalted butter	225 g	72.6%
Caster sugar	100 g	32.3%
All-purpose flour	265 g	85.5%
Caster sugar	400 g	129%
All-purpose flour	45 g	14.5%