Metropolitan Bakery | Since 1993

Lemon Bars

Our lemon bars are a wonderful combination of sweet and tart. The crisp, buttery crust complements the tart filling.

Makes 2 dozen bars.


  • ​1 ½ (3 sticks) cold unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon kosher salt


  1. In the bowl of a heavy-duty mixer with a paddle attachment, beat the butter until creamy. Add the granulated sugar and beat until light and fluffy. Beat in the egg yolk and vanilla. At low speed, add the flour and salt and mix just until combined. Shape dough into disk; wrap in plastic wrap and refrigerate 20 minutes.
  2. Preheat the oven to 350 degrees. Butter a 17”x11”x1” baking pan.
  3. On a lightly floured surface, roll out the dough to a 17”x11” rectangle. Carefully roll up the dough around the rolling pin. Lift the rolling pin over one short end of the prepared baking pan, then unravel the dough so that it covers the pan. Press the dough into the corners and up the sides of the pan. Refrigerate for 20 minutes.
  4. Bake the crust 15 minutes or until light golden brown.

Custard filling:

4 cups granulated sugar

Grated zest of 3 lemons

½ cup plus 1 tablespoon all-purpose flour

¼ teaspoon kosher salt

1 ¾ cups fresh lemon juice

12 large eggs

3 tablespoons confectioners’ sugar

Custard Filling:

5. Combine 1 cup of the granulated sugar and the lemon zest in a food processor; process until the sugar becomes infused with the lemon, about 30 seconds. Pour the sugar into a large bowl. Add the remaining 3 cups granulated sugar, flour, and salt, stirring well (this will help avoid lumps of flour in the filling). Whisk in the lemon juice until the mixture is smooth, then whisk in the eggs until blended. Pour the topping evenly over the crust. Bake on the center oven rack 22 to 25 minutes, or until the topping is set. Cool completely on a wire rack. Cut into 24 bars, then sprinkle lightly with the confectioners’ sugar.

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