I like my lemon bars with a thicker cookie base. You’ll love these!
For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
(Use an 8 x 10 pan if you’d like the layers to be a little thicker.)
You must be logged in to post a review.
Very easy recipe and GREAT taste and texture. The crust is buttery and tastes like a shortbread cookie. Filling is tangy and can be adjusted to personal taste and tolerance for lemon. Crowd pleaser.
by Lindsay @ My Therapist Cooks in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
by Kendall Smith in
Desserts
Prep: Cook:
Serves: 20 Level: Easy
by Jo - Girl Eats World in
Desserts
Prep: Cook:
Serves: 9 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
by Danielle | Delightful Mom Food in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
Betty Cassady on 3.28.2022
I am still using this recipe for my lemon bars. I have a lemon tree and everyone loves my bars. Another tip: use very cold, even frozen butter and shred it with the large holes on a cheese grater. I got this idea from some Martha Stewart recipe. It works great!
Betty Cassady on 11.9.2018
This is an update on my last comment. I think 1 cup of lemon juice is too much. My latest batches have used 3/4 (Still a little too sour for me) to 2/3 cup. Perfect. Also, if you have extra zest, add it to the crust mixture before baking.
Betty Cassady on 5.1.2018
These are the BEST lemon bars ever! I measured the 4 “medium” lemons and got 1/2 cup lemon juice and about 2 Tbsp zest. I increased the juice and zest to almost 1 full cup juice (this was after my 3rd batch, yum!) and 3 Tbsp zest. With the extra juice I added another Tbsp flour.
A helpful tip is to line the pan with parchment paper. Otherwise they can be difficult to lift from the pan.