Barres au citron

Source :

Notes : Cuire la croûte 18 à 20 minutes et la costarde au citron 20 à 22 min.


Shortbread Crust:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter at room temperature
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt

Lemon Custard:

  • 2 large eggs
  • 1 large egg yolks
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest


  • 1 teaspoon confectioners’ sugar, or to taste


  1. Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
  2. Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners’ sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
  3. Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
  4. Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
  5. Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
  6. Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners’ sugar.two powdered sugar-dusted lemon bars stacked on a white plate

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