The Best Lemon Bars1050 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!” - by Patty Schenck
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Amount Per Serving (36 total)
- 126 cal
- 5.8 g
- 17.8 g
Based on a 2,000 calorie diet
Reviews (1050)Rate This Recipe
"Excellent, everything a true lemon bar should be. Buttery, tender and tart. Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juic..." See moree (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars."
"I have made two other recipes of lemon bars and on both of them the end result was that the liquid filling kind of melted in with the crust. On this recipe however, you can see a nice shortbread crust..." See more that was about 1/4 inch thick and 1/4 inch of the filling on top of that. I increased the lemon juice by one more large lemon and got about 3/4 of a cup of lemon juice. I also zested two of the lemons and added that to the liquid filling before cooking. I love it super tart, but I think most people might like it better a little less, so I would suggest using 1/2 cup of fresh squeezed lemon juice. Also,I let the crust cool for until it was just room temperature. To speed this up I put it in front of a fan for about 15 min. and it worked great. Then when the crust was cooled down I poured the liquid filling over it. I cooked the crust first for 20 min. then when returned it to the oven with the filling, I cooked it for about 25 min. I ate some after it came out of the oven, but about 4 hours later, after being in the fridge, they were the perfect consistency. A nice firm crust, and the filling was like a really firm pudding that held its shape. I also added a teaspoon of salt to the crust recipe. I made mine in a 9 x 12 pan. Next time I am going to double the recipe so that the crust is thicker and their is a thicker amount of filling on top."
"As printed, this recipe was not lemony enough. Using other's suggestions, I tried it again using the juice of 5 lemons (a little over 2/3 cup) and the zest of two lemons. I also added 1/3 c. flour to..." See more compensate for the extra liquid. I also had to increase the bake time to about 24 minutes. These turned out GREAT with the extra lemon (and, of course, powdered sugar on top). I also added a dash of salt to the crust and thought it was divine. These weren't anything flashy or out of the ordinary...just exactly what lemon bars should taste like."
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