Lemon Chess Bars
🍋 Bright & Buttery Lemon Chess Bars
Experience the irresistible charm of these Southern-style Lemon Chess Bars, where a buttery homemade crust meets a rich, tangy lemon filling. With a silky texture and vibrant citrus flavor, these bars are a cheerful addition to any dessert spread—perfect for spring brunches, festive occasions, or simply when you’re craving a citrusy treat.
🧾 Ingredients
For the Crust:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 cup (2 sticks), chilled and cubed |
| All-purpose flour | 1ÂĽ cups |
| Salt | ÂĽ teaspoon |
| Ice water | 3–5 tablespoons |
For the Filling:
| Ingredient | Amount |
|---|---|
| Whole eggs | 4 |
| Egg yolks | 4 |
| Granulated sugar | 2 cups |
| All-purpose flour | 2 cups |
| Buttermilk (room temp) | 1 cup |
| Unsalted butter (melted) | ½ cup (1 stick) |
| Fresh lemon juice | 2 teaspoons |
| Lemon zest | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | ½ teaspoon |
🔪 Step-by-Step Instructions
1. Prep the Baking Dish
Preheat the oven to 350°F (175°C) and move the oven rack to the lowest position. Line a 9×9-inch pan with foil, leaving some overhang for easy lifting later. Lightly grease the foil.
2. Make the Crust
In a food processor, blend the flour, salt, and cold butter until the mixture looks like coarse crumbs with small butter pieces throughout.
Add ice water a tablespoon at a time, pulsing just until the dough starts to come together. Avoid overmixing.
Press the dough into the bottom of the pan and slightly up the sides. Chill the pan in the fridge for about 10 minutes while you make the filling.
3. Mix the Lemon Filling
In a large bowl, combine the sugar, flour, and salt. Add the whole eggs and yolks and whisk until fully incorporated.
Pour in the buttermilk, vanilla, lemon juice, and zest. Gradually whisk in the melted butter until the mixture is silky and smooth.
4. Bake the Bars
Pour the filling over the chilled crust. Carefully place the pan in the oven.
Bake for 50 to 60 minutes, until the top is golden brown and mostly set—only a slight jiggle in the center should remain.
Let the bars cool in the pan on a wire rack, then refrigerate for 1–2 hours for best slicing results.
5. Slice & Finish
When fully cooled, use the foil to lift the bars from the pan.
Cut into squares or bars with a sharp knife, wiping the blade clean between slices. Optionally, dust the tops with powdered sugar for a polished finish.
đź’ˇ Pro Tips
- Room Temp Buttermilk: Cold buttermilk can cause the filling to curdle. Let it come to room temperature before mixing.
- Zest First, Juice Second: Always zest the lemon before juicing—it’s easier and gives you more zest.
- Chill Before Slicing: Refrigerating the bars helps achieve clean, even cuts. Use a damp cloth to wipe your knife between cuts for tidy edges.
