The Best Lemon Bars need to have two things; The perfect amount of lemon and a rich buttery crust. This recipe has got it covered!
Tart, sweet, and buttery perfection, all rolled into one!
To make this recipe you will need:
Lemon Bar recipe (below)
9×13 pan (I love this recipe in an 8×10 pan as well, the crust is wonderfully thick)
Recipe barely adapted from The Best Lemon Bars.
Tips for success:
Room temperature ingredients is key! I teach you how to quickly warm up butter and eggs here.
Lining your pan with foil is optional. You can also use parchment paper, I would just make sure it extend up over the sides for easy bar removal.
Only have 2 lemons but want to get as much juice as possible? Take the lemon and roll it on the counter roughly, pressing hard on the lemon. This will help to loosen up the juices before extraction.
Try to get your crust as even as possible! I press the crumbs into the pan then go back with a hard flat surface (like a drinking glass) and press down on the crust. This helps to create an even surface.
Feel free to use only 1/2 cup of lemon juice the first time you are making these bars. I just happen to like that awesome extra lip-smackin-kick of the real lemon juice and like to use a lot!
Make these bars Gluten-Free simply by using an interchangeable Gluten-Free flour. I used Namaste Perfect Flour Blend and it worked beautifully.
Guaranteed, these will be your new favorite lemon bar!