The Best Lemon Bars

The Best Lemon Bars

1440

"Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!"

Ingredients

55 m servings 126 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1440
  1. 1883 Ratings

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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 lemo...

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...

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. fl...

Fantastic! The crust was nice, crisp, and buttery- exactly how I love it. And the lemon filling was just right. I took the advice of other reviewers and added the lemon zest. Also a tip ...

The crust seemed to need more sugar. My mother said all she could taste was butter. "Two lemons, juiced" is vauge and unfortunately my bars turned out with very little lemon flavor to them. I...

The title of this dessert and the introduction pretty much sums it all up!...The best lemon bars I have ever had. ---UPDATE---I have been making these for a while now and although I believe they...

These are really good. At first I thought the crust was too thick but now that they've cooled overnight and set up, the crust really is perfect. Definitely add salt to the crust; it comes out ni...

I hate it when folks don't try and then rate the original recipe. Having said that, I'm forced to live a double standard and do just that! I wanted to give Patty 5 stars for a perfect base rec...

My mother always made these when I was a kid, now I make them all the time! They have a buttery crust and gooey delicious lemon filling. In the filling we use 2 cups of sugar and at least 1/3 ...