Name: Lemon Bars
Yield: Makes sixteen 2" bars Servings
Ingredients: 6 tablespoons chilled unsalted butter, cut into pieces; 3 tablespoons granulated sugar; ½ teaspoon kosher salt; 1 large egg yolk; ½ teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon poppy seeds (optional); ⅔ cup fresh lemon juice; ½ teaspoon kosher salt; ¾ cup granulated sugar, divided; 1 vanilla bean, split lengthwise; 3 large egg yolks; 1 large egg; ½ cup (1 stick) chilled unsalted butter, cut into pieces; Powdered sugar (for serving)

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Alex Lau

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

Recipe notes