Lemon Chess Bars

Indulge in the delightful tang of citrus and the richness of a buttery crust with these Lemon Chess Bars. This classic dessert combines a crisp, flaky base with a creamy, lemon-infused filling, making it a perfect balance of sweet and tart flavors. Ideal for any occasion, from casual gatherings to elegant dinners, these bars are sure to impress with their vibrant taste and inviting aroma.

Follow this straightforward recipe to create a batch of Lemon Chess Bars that will disappear as quickly as you can serve them.

Lemon Chess Bars

Ingredients

Crust:

1 cup (2 sticks) unsalted butter, chilled and cut into chunks

1 ¼ cups flour

¼ teaspoon salt

3-5 tablespoons ice water

Filling:

4 whole eggs

4 egg yolks

2 cup sugar

2 cups flour

1 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, melted

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla

½ teaspoon salt

Instructions:

Preheat oven to 350°F and arrange rack to lowest level. Line a 9×9-inch baking pan with aluminum foil and lightly grease with butter or nonstick spray.

In a food processor, combine flour, salt, and butter, and pulse until dough forms pea-sized chunks.

Slowly add ice water in 1 tablespoon increments, pulsing until dough comes together.

Place dough in lined baking dish and press dough evenly out to sides.

For the filling, whisk dry ingredients (flour, sugar, and salt) together and stir until combined. Whisk in egg yolks, whole eggs, buttermilk, vanilla, lemon juice, and lemon zest, then slowly add melted butter and continue whisking until creamy.

Pour batter into baking dish. Place in oven and bake for 50-60 minutes, or until a golden crust forms at the top.

Remove and let cool on a wire rack.

Optional: Lightly dust with powdered sugar just before serving. Enjoy!

Notes:

Crust Preparation: Ensure the butter is chilled and cut into chunks for the crust. Use a food processor to achieve a pea-sized texture when combining with flour and salt. Add ice water gradually until the dough forms. Press evenly into the baking dish.

Filling: Whisk together dry ingredients (flour, sugar, and salt) thoroughly before adding wet ingredients. Incorporate eggs (both whole and yolks), room temperature buttermilk, melted butter, vanilla extract, lemon juice, and lemon zest gradually to achieve a creamy consistency.

Baking: Preheat the oven to 350°F and position the rack on the lowest level for even baking. Line the baking pan with aluminum foil and grease lightly. Bake the assembled bars for 50-60 minutes until the top develops a golden crust, indicating doneness.

Cooling and Serving: Once baked, allow the bars to cool completely on a wire rack before cutting. Optionally, dust with powdered sugar just before serving to enhance presentation and sweetness.

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Calories: 371 kcal | Total Fat: 19.7 g | Saturated Fat: 11.9 g | Trans Fat: 0.7 g | Cholesterol: 118 mg | Sodium: 176 mg | Total Carbohydrates: 45.2 g | Dietary Fiber: 0.7 g | Sugars: 26.2 g | Protein: 5.2 g

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter for the crust?

It’s recommended to use unsalted butter to control the saltiness of the crust since additional salt is added separately.

Can I substitute regular milk for buttermilk in the filling?

Buttermilk contributes to the texture and flavor of the bars.

Using regular milk may alter the texture and richness of the final product.

How do I know when the bars are done baking?

The bars are done when the top forms a golden crust and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make these bars ahead of time?

Yes, Lemon Chess Bars can be made ahead and stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.

What can I use if I don’t have a food processor for making the crust?

You can use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs, then gradually add the ice water until the dough comes together.

Do I need to use aluminum foil to line the baking pan?

Lining with aluminum foil makes it easier to lift the bars out of the pan for slicing.

If you prefer, you can grease the pan well instead.

Why do I need to use both whole eggs and egg yolks in the filling?

The combination of whole eggs and yolks provides structure and richness to the filling, ensuring a creamy texture.

Can I freeze Lemon Chess Bars?

Yes, you can freeze these bars. Wrap them tightly in plastic wrap and then foil, and they can be stored in the freezer for up to 1 month.

Thaw overnight in the refrigerator before serving.

Can I reduce the amount of sugar in the recipe?

The sugar contributes to both sweetness and texture in the bars.

Reducing it may alter the texture and flavor significantly.

What can I serve with Lemon Chess Bars?

These bars are delicious on their own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.