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Classic Lemon Bars with Lemon Curd

Recipe by Claire Saffitz x Dessert Person

Bright, tart lemon bars made with a buttery shortbread crust and a silky lemon curd filling. The curd uses a dozen eggs for a firm, slice‑able bar that stays glossy and flavorful. Finished with a dusting of powdered sugar, these bars are perfect for winter holidays or any time you need a citrus‑punchy dessert.

MediumAmericanServes 12

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Source Video
1h 15m
Prep
1h 23m
Cook
19m
Cleanup
2h 57m
Total

Cost Breakdown

$7.06
Total cost
$0.59
Per serving

Critical Success Points

  • Mixing butter into flour until no visible butter pieces remain.
  • Chilling the crust before baking to prevent butter leakage.
  • Cooking the curd over medium heat with constant stirring to avoid scorching.
  • Straining the curd for a smooth final texture.
  • Baking the filled bars at a lower temperature (325°F) for even set.

Safety Warnings

  • The saucepan and oven are hot; use oven mitts.
  • Whisk constantly while cooking curd to prevent egg from curdling or scorching.
  • Lemon juice is highly acidic; avoid using aluminum pans to prevent reaction.

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