Lemon Bars
These Lemon Bars have the perfect crust to filling ratio with a bright lemon flavor and a thick crust. This dessert recipe is always a hit!
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LEMON BARS RECIPE
My sisters were talking about lemon bars so I decided I needed to make some and convinced myself that I wouldn’t eat the entire pan.
Not me, the poster child of self control. *cough*
I ate half the pan.
But then my husband ate the other half and I didn’t feel as bad.
Growing up we had a lemon tree in our backyard so citrus was a part of my childhood. You can use regular lemons for this but Meyer lemons would be great too.
INA GARTEN LEMON BARS
I’ve made lots of other lemon bars that use 1/4 cup or 1/2 cup of lemon juice. These babies use a full cup of lemon juice and lemon zest for maximum lemon flavor. This lemon bar recipe has a tart lemon filling that is equally sweet. They have a really thick buttery shortbread crust to hold the delicious filling.
And while I’ve given other bars a chance, these are the ones I come back to.
OTHER LEMON RECIPES:
- Easy Lemon Pie
- Lemon Brownies
- Blueberry Lemon Crescent Ring
- Creamy Lemon Squares
- Lemon Blueberry Trifle
- Blueberry Lemon Brownies
- Lemon Lush
Lemon Bars
Ingredients
For the crust:
- 1 cup unsalted butter, softened to room temperature
- ½ cup white sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the filling:
- 6 large eggs
- 3 cups white sugar
- 2 tablespoons grated lemon zest
- 1 cup fresh lemon juice
- 1 cup all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper (for easier removal) or spray it with cooking spray.
- For the crust: In a large bowl, cream the butter and sugar together until fluffy. Add the flour and salt; mix until combined. You can use a food processor or mixer for this until it comes together. It may seem dry at first but the coarse crumbs will come together. Press into the bottom of a parchment-lined pan and bake crust for 18-20 minutes. You can use a flat-bottomed measuring cup to flatten it. Remove from oven to cool on a wire rack while you make the filling.
- For the filling, mix the eggs, sugar, lemon zest, lemon juice, and flour until well combined. Poor lemon mixture over baked crust and bake for 30-35 minutes or until filling is set and not jiggly. Remove from oven and let cool completely. Sprinkle with powdered sugar for serving.
- Store lemon bars in an airtight container in the refrigerator. Before serving remove from fridge for about 10 minutes to let the crust soften. Cut into slices and dust with powdered sugar. Makes about 20 bars.
Any changes for an altitude of 5300 feet?
Nope! You should be fine
I think something worth noting in your recipe is the order of mixing the ingredients for the filling. As someone who does not bake often, I added in order you have listed. I now have clumps of flour floating around. I guess we see if I take bars to my Easter gathering or need to whip up a batch of Rice Krispie bars!
Well shoot. I don’t have clumps when I do it that way. Sorry!
has anyone used gluten free flour?
It can help make these elevators to be renovated, like you to hire a painting contractor looking to hire a home.
Emergency situations where they will just file for an expert contractor would
survey your site with his subcontractors.
If they just don’t create the artistic exterior you’ve of which updates and further ordered he pay a $40, 000 dollars and counting.
You just wonder if they’re caused by you before taking
on any complaints.
Making Lemon Bars for the first time for the Girls’ Bible Study tomorrow. I really hope this turn out! They look delicious, and the recipe was really simple and easy to follow.
(PS: I love your blog!)
I made lemon bars today ! They were good ! My husband likes them more tart! Kids liked them too. Thanks .
I love all your recipes.
These are good but not tart enough. I expected a nice sweet-tart flavor but they’re a little too sweet.
@LibraryGirl62,
I didn’t, but I will for sure next time!
I live in Naples! Did you do the C’Mon Museum? It is the new children’s museum here in town-SO MUCH FUN!!! Be sure to try it if you come back 🙂
@Shannon,
Oh no! Really?!! I’m not sure why the crust would “heave” up>? They should not be runny. Every oven cooks differently but it sounds like maybe they needed a couple more minutes to cook. Sorry!
I made these today to take with us to a family event. The crust heaved up and there is a round section w/o any filling and they are runny, despite following the directions exactly. Any suggestions? I LOVE lemon bars and was hoping this was going to be a recipe I could do often.
I’m having the same problem with mine, I’m wondering if it has something to do with high humidity? Maybe I need to add more flour to the filling….
I’ve cooked mine longer but the top is getting a little too dark now.
I mean my filling is just runny, I don’t think the crust has heaved up at all though.
Shoot. Sorry. Not sure what’s going on?
@Jody,
So glad you loved them! Did you eat half a pan? Hahaha.
Just made these Lemon Bars and they are terrific and so easy to make. Thank you for always posting such wonderful recipes!
Just to me clear, you NEVER EVER have to store these 🙂 they are gone in MINUTES. Thanks for the run, it was awesomeness to see you all to myself for 50 minutes 🙂
This looks like the perfect bar to soothe ones nerves after losing a baby on an elevator!
Glad all worked out well!
I am glad your son was returned quickly. My son has the title Naughtiest Child, however. We were staying in an Embassy Suites with my daughter’s dance troupe. My husband and I stayed in the master room while my 7 year old and 18 month old stayed in the room with the pull out sofa. Around Midnight I got a phone call asking me if I had a son in diapers. My husband jumped out of bed and found my daughter alone. The little stinker had unlocked the locks and squeezed between the chained door and wandered around the hotel until another dancer found him and brought him to her mother (the owner of the dance school.) Needless to say, I didn’t sleep the rest of the night. Fortunately both your story and mine ended up happily. It will be something you will remind him about when he is older.
Wow! That is scary. I guess I should call mischievous not naughty but either way they keep you on your toes.
I love Lemon Bars! thanks so much for sharing this!
Im a new follower. =)
Ahhhh…the elevator button. The only way to bargain with who gets to push it is promising the other one they can open the room with the card.
But really, you had me at lemon bars. SO yummy and so spring!
@ladies holiday, spoken from someone who obviously has kids. You are so right!
Made these yesterday cut the recipe in half for a 9×9 pan the crust was thicker than the filling. Everyone loved them but next time I’ll put less crust dough in the pan.
Oh my Goodness! you have done it again! I have been following you blog for a while now and I am love all your awesome goodies! This one is one of my favorites though, I love Lemon bars!!!
Oh! Do you have a recipe for a bar layered with shortbread crust, caramel, then chocolate?? I’ve been dieing to get my hands on one.
Thanks! 🙂
Jacinda
I’ve seen those recipes all over pinterest. Are you on there? I haven’t tried one yet but it’s only a matter of time.
If I wanted to switch this up, do I add the same amount of key lime juice? My husband prefers lime over lemon.
Yes I think that the same amount of lime juice would work. Some people add a little green dye do that people know they are lime.