Lemon Chess Bars
Indulge in the tangy sweetness of Lemon Chess Bars, a delightful Southern dessert that brings together a buttery crust and a rich, custard-like lemon filling. With their luscious texture and vibrant citrus flavor, these bars are the perfect treat for spring gatherings, holiday tables, or everyday cravings. Follow our step-by-step guide to craft the ultimate Lemon Chess Bars from scratch.
ADVERTISEMENT
🧾 Ingredients for Lemon Chess Bars (Crust + Filling)
Below is a breakdown of the ingredients you’ll need for both the crust and the lemon chess filling.
ADVERTISEMENT
| Crust Ingredients | Amount |
|---|---|
| Unsalted butter (chilled) | 1 cup (2 sticks), cut into chunks |
| All-purpose flour | 1¼ cups |
| Salt | ¼ teaspoon |
| Ice water | 3–5 tablespoons |
| Filling Ingredients | 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 |
1. Prepare the Baking Pan
Preheat your oven to 350°F (175°C) and adjust the rack to the lowest position. Line a 9×9-inch baking pan with aluminum foil, ensuring enough overhang for easy removal. Lightly grease the foil with butter or nonstick spray.
ADVERTISEMENT
2. Make the Flaky Shortcrust Base
In a food processor, combine flour, salt, and chilled butter chunks. Pulse until the mixture resembles coarse crumbs, with pea-sized bits of butter.
Gradually add ice water, one tablespoon at a time, pulsing just until the dough begins to hold together. Do not overmix.
Turn the dough into the prepared pan and gently press it evenly across the bottom and slightly up the sides. Chill for 10 minutes while you prepare the filling.
3. Whisk the Lemon Chess Filling
In a large mixing bowl, whisk together the sugar, flour, and salt until well combined.
Add the egg yolks and whole eggs, whisking vigorously. Pour in the buttermilk, followed by the vanilla extract, fresh lemon juice, and lemon zest.
Lastly, slowly stream in the melted butter, whisking continuously to ensure the filling is smooth and creamy.
4. Assemble and Bake
Pour the rich lemon mixture over the prepared crust. Carefully transfer the pan to the oven.
Bake for 50–60 minutes, or until the top is golden and set. The center may jiggle slightly, but it will firm up as it cools.
Once baked, remove from the oven and let the bars cool in the pan on a wire rack. For best results, refrigerate for 1–2 hours before slicing.
5. Dust and Serve
Once the Lemon Chess Bars are fully cooled and firm, lift them from the pan using the foil overhang.
Slice into neat squares or rectangles using a sharp knife. For an extra touch of elegance, lightly dust with powdered sugar just before serving.
💡 Tips for Success
Use Room Temperature Buttermilk
Cold buttermilk can cause the filling to curdle or separate. Make sure it’s at room temperature for a smooth texture.
Zest Before Juicing
Always zest the lemon before cutting and juicing it. It’s easier to handle and yields more zest.
Chill for Clean Cuts
To get clean, sharp edges, refrigerate the bars before slicing. Wipe the knife between cuts for a tidy presentation.
