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  • The Best Lemon Bars

    filed under: Coffee Cakes on February 2, 2016

    This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich buttery crust. I add a bit more lemon juice than most, but it’s what sets my lemon bar recipe apart!

    Lemon Bar Recipe

    Lemon Squares Recipe

    Growing up in Minnesota I knew these as “lemon squares”. It’s just what my grandma called them! They were served at most potlucks, church fundraisers, and definitely, bake sales.

    So what is a lemon square/lemon bar? They are tart, sweet, and buttery perfection, all rolled into one! I find myself making these decadent bars all year long, but especially in the winter. There is something so refreshing about lemon desserts when there is snow on the ground. (which is half the year when you live in Minnesota!)

    To make this Lemon Bars you will need:

    Lemon Bar recipe (below)

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    9×13 pan (I love this recipe in an 8×10 pan as well, the crust is wonderfully thick)

    aluminum foil

     

    Lemon Squares

    Tips, Tricks, Variations

    Room temperature ingredients are 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 extends 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! In case you were wondering how to make lemon bar crust, I will share my secret! 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.

    The Best Lemon Bar Recipe

    Guaranteed, these will be your new favorite lemon bar!

    The Best Lemon Bars

    Slightly Tart (as a lemon bar should be!) and gloriously sweet!

    • Prep Time:10m
    • Cook Time:40m
    • Total Time:2h 50m
    • Yield: 12 bars

    Ingredients

    Crust

    • 1 c (2 sticks, 226g) butter, room temperature
    • 1/2 c (100g) granulated (white) sugar
    • 2 c (256g) all-purpose flour

    Filling

    • 4 eggs, room temperature
    • 1 1/2 (300g) cups granulated (white) sugar
    • 1/4 c (32g) all-purpose flour
    • 2/3 c (160ml) fresh squeezed lemon juice

    Instructions

    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 with pastry cutter, a fork, or your hands. Press into the bottom of a 9x13 inch pan lined with foil.
    3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
    4. For the filling, whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.
    5. Bake for an additional 20 minutes in the oven. (Do not cover)
    6. Allow bars to cool in fridge for at least 2 hours then dust with confectioners sugar.
    7. Cut into squares and serve.

    Recipe barely adapted from The Best Lemon Bars and The Pioneer Woman Lemon Bars.
    Here is a video on how these bars are made:

    Love lemon desserts? Try any of these:

    Raspberry Lemon Bundt Cake

    Lemon Surprise Cake

    Lemon Cake with Lemon Buttercream

    Easy Lemon Cupcakes

    Blueberry Zucchini Cake with Lemon Buttercream

    The Best Lemon Bars!

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    Comments

    I made these lemon bars but added 1/4 tsp. lemon extract. I think they’re deelish!

    I made these Lemon Bars and I don’t know why this happened . The base after the second baking was so hard I could not cut them at all .The lemon was great . I followed the directions as it read . I am thinking it was the second baking and then into the fridge .

    I just made these and only had one issue when I poured the filling over the hot base it bubbled up in spots the crust that is waiting for them to cool so I can dig in

    Hi Amanda, can I pick your baker brain? Im new to this baking world so I apologize on hand if I sound stupid or silly. =) So I made these and it looks like the lemon filling got absorbed into the crust. I have no idea how or why it happened. I used a 9×13 pan, had the ingredients to room temperature-eggs and butter. I used a smaller glass pan to even the crust surface instead of the drinking glass. Did the 2/3 cup lemon juice. Baked the crust 20 minutes and the crust didnt look like it was crumbled or it looked pretty good before I poured the filling. The filling tasted very yummy though. I want to make this again but Im not sure what I should do to prevent the filling into the crust?
    Please and Thank you!

    It’s been 2 1/2 hours and they’re still notset. The middle is jiggly. What should I do?

      mine is still jiggly too! did you ever get an answer as to why? I am cooking it another 5 minutes but the top is starting to brown

    About a teaspoon of grated lemon peel would be good.

    Do you have the nutritional information on this recipe?

    Made the lemmon bars! They are wonderful!!

    I followed the recipe but my crust tasted way too floury. What did I do wrong?

    why can’t your recipes be printed out instead of down loading them ?

    Fantastic lemon bars, I absolutely love lemon in everything we do.

    Can’t wait to try it! Love hearing you like it extra tangy! To me most don’t even taste like lemons. My mouth is watering just reading about it!

    Great recipe

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