Lemon Bars
also called lemon squares · lemon slice · lemon shortbread bars
- Bakery
- serves 9
- about 1 hr
- Bars & Brownies
Three ways to read this recipe
The table
| Preheat the oven to 350°F (175°C) | ||||
| Line an 8x8-in pan with parchment | ||||
| 1/2 cup(115 g)cold unsalted butter | rub | press and bake at 350°F for 20 min | pour | bake 325°F (165°C) 25 min |
| 1 cup(130 g)all-purpose flour | ||||
| 1/4 cup(30 g)powdered sugar | ||||
| 1/4 tsp(1.5 g)table salt | ||||
| 2 large(100 g)eggs | whisk until smooth | |||
| 3/4 cup(150 g)granulated sugar | ||||
| 2 Tbs(16 g)all-purpose flour | ||||
| 1/3 cup(80 mL)lemon juice | ||||
| 1 Tbslemon zest | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
Before anything else
3rub
5whisk until smooth
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 45 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.
rub
not timedfrom the start
whisk until smooth
not timedfrom the start
press and bake at 350°F for 20 min
20 minwalk away(read off the step)from the start
pour
not timed20 min in
bake 325°F (165°C) 25 min
25 minwalk away(read off the step)20 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need 8x8-in pan · oven
See how it is written
>> title: Lemon Bars
>> category: Bars & Brownies
>> tags: lemon, shortbread, dessert, oven
>> counters: Bakery
>> aka: lemon squares, lemon slice, lemon shortbread bars
>> servings: 9
>> time: 1 hr
>> step.4: press and bake at 350°F for 20 min
>> step.7: bake 325°F (165°C) 25 min
Preheat the #oven{} to 350°F (175°C).
Line an #8x8-in pan{} with parchment.
Rub @cold unsalted butter{1/2%cup}(115 g) into @all-purpose flour{1%cup}(130 g), @powdered sugar{1/4%cup}(30 g), @table salt{1/4%tsp}(1.5 g).
Press @&(~1)shortbread crumbs{} into the pan and bake at 350°F for ~{20%min}.
Whisk @eggs{2%large}(100 g), @granulated sugar{3/4%cup}(150 g), @all-purpose flour{2%Tbs}(16 g), @lemon juice{1/3%cup}(80 mL), @lemon zest{1%Tbs} until smooth.
Pour @&(~1)lemon filling{} over @&(~2)hot crust{}.
Lower the #oven{} to 325°F (165°C) and bake @&(~1)bars{} for ~{25%min}.