Lemon Bars that hit different | The Full Scoop

These Lemon Bars, made with just 6 main ingredients, are nothing like the uninspiring ones you might have had before. Smooth, ultra-lemony curd + crisp browned-butter crust = the ultimate expression of lemon. With this simple recipe and year-round lemon availability, you can enjoy a bright, sunny treat whenever you want.

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Why two versions of the same video?

“The Full Scoop”
The unabridged video recipe, packed with info. We go through each step in detail and I explain the "why" behind everything we do. Included: candid moments, unexpected outcomes, and any mistakes or mishaps. Baking and cooking often don't go perfectly, but it's in fixing mistakes where we actually learn the most. I don't try to edit "The Full Scoop" to fit under a certain runtime. It's for those who love a deep dive.

“The Field Guide”
The quick-reference companion edition. It's the same recipe, condensed to focus on the essential steps and key points. It's designed to be an easy-to-follow guide for while you're cooking. Consider "The Field Guide" an enhanced version of the written recipe, with visual cues and reminders for each step. Once you've absorbed the details by watching "The Full Scoop", or if you're just looking for a concise, no-frills recipe, "The Field Guide" is the reference you'll return to time and time again.

"The Field Guide" will be posted a few days after the main "The Full Scoop" video. Subscribe to be notified!

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# Lemon Bar Recipe

## Ingredients

### Crust
- 140g (10 Tbsp) unsalted butter
- 175g (1-1/4 cup) all-purpose flour
- 50g (1/4 cup) sugar
- 5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)
- 1 tbsp (15mL) water

### Filling
- 300g (1-1/2 cups) sugar
- 54g (6 Tbsp) all purpose flour
- Pinch of salt
- 1/16 tsp ground turmeric (optional)
- 1/2 tsp citric acid (optional, sub: 1-1/2 tsp cream of tartar)
- 3 large eggs (~50g each w/o shell)
- 3 egg yolks (~20g each)
- ~17g (~2 Tbsp packed) lemon zest (zest the lemons needed for 200mL juice)
- 200mL (200g) lemon juice (about 3-4 lemons)
- 84g (6 Tbsp) unsalted butter

### Garnish
- Powdered sugar, for dusting (optional)

## Instructions

### Prep
1. Pre-heat oven to 350°F (175°C) with the rack in the middle position.
2. Line a 9” x 9” baking pan (can be metal, glass, or ceramic) with parchment paper.

### Crust
3. Measure out all crust ingredients and have them ready.
4. Make Browned Butter:
- Melt butter in a medium stainless steel pan over medium heat.
- Butter will foam, bubble, and crackle. Stir occasionally, then constantly as sounds die down.
- Light sediment will appear. Scrape pan to prevent sticking and burning. Reduce heat to low.
- Stir until sediment turns rich brown and butter smells nutty. Turn off heat.
5. Add salt and sugar, stirring to incorporate. Mix in flour until well combined and no dry flour remains. The mixture will be clumpy and sandy.
6. Add water and stir thoroughly for a homogenous dough.
7. Transfer dough to pan. Press into an even layer with hands or bottom of a cup. Prick all over with a fork.
8. Bake for 20-25 minutes, until evenly golden with slightly browned edges.

### Filling
9. Wipe pan used for crust to remove excess debris. Add all filling ingredients except lemon juice and butter. Stir to combine.
10. Add lemon juice and stir until evenly mixed.
11. Cook over medium-low heat, stirring and scraping constantly. When filling begins to thicken, reduce heat to low. Cook until filling reaches 160-165°F (70-75°C), is slightly thickened, and coats spoon. Texture should be halfway between melted ice cream and shampoo.
12. Remove from heat. Add butter, stir to melt and combine.
13. Strain filling onto baked crust. Tilt pan to spread evenly.
14. Bake for 7-15 minutes, until the filling is set with slightly puffed edges. The filling should barely jiggle when the pan is shaken.

### Cool & Serve:
15. Allow the bars to cool completely at room temperature for at least 1.5 hours. If ambient temperature is very warm, chill the bars in the fridge, uncovered.
16. Lift cooled bars from pan. Cut with sharp knife, wiping blade between cuts with a damp towel. Trim 1/4" (0.5 cm) from all sides. Cut into desired size (I like 4x4 for 16 pieces).
17. Optional: Dust with powdered sugar. Serve immediately.

Timestamps
00:00 Intro
01:15 Prep
01:41 Start Crust
03:06 Crust Ingredients
03:32 Brown Butter
05:06 Make / Bake Crust
07:05 Start Filling
08:23 Optional Ingredient #1
08:57 Optional Ingredient #2
09:06 Check Crust Progress
09:20 Optional Ingredient #2, continued
10:49 Check Crust Progress
11:08 Continue Filling
12:27 Crust Done Baking
12:42 Continue Filling
15:42 Cook Filling
18:56 Assemble & Bake
19:56 Clean up
21:00 Check Filling Progress & Interlude
22:30 Filling Done Baking
23:32 Final Assembly
24:04 Cooled Bars Reveal + Fix Condensation
25:03 Cut and Finish Bars
26:31 Tasting
27:07 Outro + Final Thoughts
28:47 Outtakes

[ginnipig]

Like he was never gone! Welcome back Sheldo!

[pattiderow]

My son, Sean, made these a couple of days ago to help me recover from a hip replacement. They were perfectly tart, creamy and held their shape without being gooey or bitter. Great recipe and he is not even a baker. I will need him to come back and make them regularly. Love you two xox.

[buffalo_bison]

I've always been intimidated by baking, but lemon bars are my favorite dessert, so I decided to make these today for when a couple friends came over for dinner. They turned out so well. Responses from guests included "these are the best lemon bars I've ever had", and "I feel like I can't call anything that I've had before 'lemon bars'". Thank you so much for your kind encouragement and thorough instructions, Sheldo. You helped make a lovely night even more special.

[configured]

I can't explain it, but I've never felt more welcomed via a youtube channel. Now I wanna have tea with you 😂

[andrewb]

So valuable to get the notes on how to check for the crust being done. So many videos just show the result, but not what it looks like 5 and 10 mins short.

[Joshua-qsio]

After many years I've finally ended my search for the perfect lemon bar recipe. I also went through my recipe book and eliminated all previously saved lemon bar recipes. THIS is the only one I'll ever need!

[Nikforallthesereasons]

That parchment paper preparation was so satisfying. .

[jennykins]

I suck at baking. Followed your instructions precisely, and paid attention to the things you said we will notice which might alarm us. They came out soooo good. Not only are you a talented baker, you're also a talented teacher.

[meg]

There’s a Japanese word “teinei” that I always think about when watching your videos. It directly translates to “polite” but it goes beyond that.. anticipating what someone might need without asking, acting humbly, being mindful . Thinking about your recipes for your basque cheesecakes with different measurements. ❤❤❤

[sallyhu]

You're a mind reader! My daughter has fallen in love with lemon bars since attending a wedding where it was served ... and the first video you offer on your return after a LONGgggg hiatus ... lemon bars!

Thank you! This weekend's project.

[josephvu]

Honestly, can we be friends? The way you handle the kitchen, always keeping it clean, the sincerity in your words, detailed step by step, and a beautiful end product. Just bravo!

[Nishatmahee]

YouTube suggested me your shiffon cake recipe and I just randomly watched it. And I loved your vedios so much but when I saw that you last posted 1year ago I got disappointed thought that You'll never post again. Few minutes ago I came online and got notification that you posted I just cant express my joy. Thank you for uploading.❤❤❤

[yourbrojohno]

Never seen this channel but the fact you can do this in all one pan means I'm staying... and making these!

[tyrannicalsaint]

I've been checking this channel every few months hoping against hope! Sheldo! You're alive! I'm so happy 🎉🎉🎉

[khawaiiloves]

You guys don’t even think about it just do it! This recipe really is foolproof. I tried it today for my french in-laws and boy were they impressed. They said it was the best lemon tart they had. I didn’t have the citric acid or the cream of tartar and the lemon taste was still profound. I also used a round glass tart casserole lined with parchment then cut it into triangular tarts. Thank You so much Sheldo.🎉❤

[Lottiefla]

We have missed your soothing voice and lovely humor! Lemon is my favorite!

[mandyyu]

Please come back more often Sheldo! You are the only YouTube chef that puts a grin on my face through the whole video 😊

[a__youtube__user]

this channel deserves at least 3 million subs

[Milchjaeger]

Oh god that intro, so sweet and cute this is truly one of those YouTube gems I get recommended now and then

[khiradzsiddiqui]

It’s a testament to how excited I was to see you post again that I watched this while fasting. These look amazing, welcome back!