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If you enjoy your lemon treats super tart and with a full-on lemon flavor, then Tartine’s Lemon Bars are for you! Make this and fall in love!
So I decided to make something that reminded me of one of my favorite bakeries ever, just because I’ve been missing it so much. After visiting Tartine Bakeryfor the first time last year, I fell in love. The US is very far from my home country so it’s not really practical for me to fly there that often, so I decided to do the next best thing: BUY TARTINE BAKERY’S COOKBOOK. Clever of me, I know. 🙃
The first recipe I decided to make is something I have been wanting to eat for a while now, but thanks to my pickiness I haven’t been able to indulge. Somehow I knew that if I went Tartine–style on it, it would be absolutely perfect. And Tartine’s Lemon Bars were EVERYTHING I wanted them to be.
It’s hard to find lemon bars that fit into my specifications, but now I realize the best route is to test recipes on my own and find gems I want to keep. Tartine’s Lemon Bars are definitely keepers in my book. They are in no way subdued, and they’re not the sort that just carries a lemon essence. They are the real deal. They are the sort that makes you pucker up. They announce their presence with a bang to wake up your tastebuds.
In short, these are totally my kind of lemon treat!
My first introduction to Tartine’s lemon pastries was by way of their heavenly Lemon Cream Pie. (Next thing to make on my list!) After that experience, I had the feeling Tartine Bakery knew exactly how I liked my lemon desserts– tart with a bright lemon punch, and with just enough sweetness so as not to make you lose sight of the sour.
If you’re like me and you always feel disappointed when something labeled ‘lemon’ has only a whiff of the flavor, then Tartine’s lemon bars are for you. They are not for the faint-hearted lemon-lover, so I guess the lemony-ness of this treat has disadvantages too for those who prefer something lighter.
Nonetheless, I really love how this comes together so easily. When you pour the lemon filling over the top of the buttery crust while it’s hot, they fuse together seamlessly and almost look like a one layer bar. Taste-wise, the lemon part is obviously more dominant, but the crust helps add this sort of rich buttery undertone to the treat.
But let’s face it… I’m here for the lemon. And I hope you are too.
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If you enjoy your lemon treats super tart and with a full-on lemon flavor, then this my friends is the lemon bar recipe for you!
Makes one 6x6-inch pan
Ingredients
For the crust
- ¼ cup confectioner’s sugar
- ½ + ¼ cups all-purpose flour
- 6 Tablespoons 3/4 stick unsalted butter, at room temperature
For the filling
- ¼ cup all-purpose flour
- 1 1/8 cups sugar
- ½ cup + 1 tablespoon lemon juice, from about 3 to 4 lemons
- lemon zest, grated from 1/2 lemon
- 3 large whole eggs
- Pinch of salt
- Confectioners’ sugar, for dusting
Instructions
Make the crust
1. Preheat the oven to 350°F (180°C). Butter a 6x6-inch baking pan.
2. In a medium bowl, sift together confectioner’s sugar and flour. Using your hands, work the butter into the dry mixture until a smooth dough forms.
3. Transfer the dough into the prepared pan and press evenly onto the bottom. You should get about a 1/4-inch thick crust. You can even out the crust using the flat bottom of any type of cup if you wish.
4. Line the crust with parchment paper and add pie weights on top. Bake until the crust turns an even deep golden brown, about 25 to 30 minutes. Check the crust during the 20-minute mark. If it doesn't seem to be browning, remove the pie weights during the last 5 to 10 minutes of baking.
While the crust is baking, make the filling
5. In a large mixing bowl, sift in the flour. Add the sugar and whisk until blended. Add the lemon juice and zest, then stir until the sugar is dissolved.
6. In a separate smaller mixing bowl, whisk the eggs with the salt. Add the eggs to the lemon juice mixture and whisk until well combined.
7. Once the crust is ready, pull out the oven rack the pan is on. Remove the pie weights first if you haven't yet, then pour the filling directly onto the hot crust. (This way your filling and crust won't separate from each other.)
8. Reduce the oven temperature to 300°F (150°C) and bake just until the center of the custard is no longer wobbly, 30 to 40 minutes. Start checking during the 30 minute mark! Let cool completely on a wire rock, then cover and chill in the fridge before cutting.
9. Once cold, use a sharp knife to cut into squares in your desired size and number. You can also dust the tops with confectioner’s sugar before baking. Lemon tarts will keep in an airtight container in the refrigerator for up to 4 days.
Notes
I halved the original recipe to make a smaller pan of lemon bars, but if you're as in love with lemon as we are over here, I highly suggest making the full recipe. Note that the original recipe uses 6 large whole eggs PLUS 1 large egg yolk in the filling.
Adapted from Tartine Bakery Cookbook by Elisabeth M. Prueitt & Chad Robertson
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FAQs
Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.
Why do my lemon bars have a crust on top? ›
The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.
Why do my lemon bars look like scrambled eggs? ›
Make sure your oven isn't too hot as this can cause the eggs to scramble instead of baking into a delicious lemon bar.
Why are my lemon bars gooey? ›
To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.
Why can't i use a metal pan for lemon bars? ›
Acidic ingredients can cause the metallic pots or spoons to leach into the ingredients. Whenever making things with lemon, vinegar or other highly acidic ingredients it is best to stick with heatproof glass bowls and pans, stainless steel pots and silicone utensils.
How do you keep powdered sugar from melting on lemon bars? ›
To Keep Powdered Sugar from Melting, Add Cornstarch
You don't want to add too much cornstarch, though: At a certain point you'll be dusting the top of your cake with cornstarch instead of powdered sugar — and we don't want that! So go slow and be conservative with the amount of cornstarch you add.
Why did my lemon bars turn brown? ›
Remove your lemon bars from the oven before they turn brown on top. Browning means they're over-cooked, and the custard mixture can curdle. They will be pale yellow, only very slightly jiggly and will not hold a fingerprint when they are done.
Why did my lemon bars turn out upside down? ›
Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).
Why are my lemon bars Brown? ›
Why are my lemon bars brown on top? Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.
Should I refrigerate my lemon bars? ›
Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).
Black or green spots inside the egg may be the result of bacterial or fungal contamination of the egg. If you come across an egg with black or green spots discard the egg. Off color egg whites, such as green or iridescent colors may be from spoilage due to bacteria.
What is the white goo in eggs? ›
What is that white stuff? The white stringy bit of an egg does indeed have a name—it's called the chalaza, (pronounced kuh-lay-zuh). “It's essentially egg white protein that has had the water wrung out of it.
Can you Rebake undercooked lemon bars? ›
This will keep them from spreading and becoming sticky. Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.
Can you leave lemon bars out over night? ›
Serving, Storing, and Freezing
Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.
How do you cut lemon bars without sticking? ›
I often have trouble cutting up any sort of cookie bar, not just lemon bars. I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.
What is the white stuff in lemon juice? ›
It is likely a combination of placenta, vesicle, endocarp, and possibly some mesocarp. Basically, its the white stuff inside the lemon. Little tiny bits of lemon. Many commercial juice preparers will include the zest ground very fine as it has a lot of oil and flavour.
Is there a lemon bar mix? ›
Bite into a sweet, tart lemon bar with easy-to-make Betty Crocker Delights Supreme Lemon Bars Mix. Made with real lemon, this baking mix is full of tangy lemon flavors and is easy to prepare.
Why do lemon bars taste metallic? ›
Shortbread Crust
If using a metal baking pan, make sure the entire tin is covered, as the acidity in the lemons can sometimes react with metal – given your lemon bars a metallic taste. Alternatively, you can use glass or ceramic baking pans.
What are lemon shavings called? ›
Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods. Zesting an orange. In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also called zest.
