September 6th, 2011

The Best Lemon Bars

This post may contain affiliate links. See my full disclosure for further details.

I’ve tried a lot of lemon bars in my day, and I’ve always been a little bit disappointed in the crust to lemon filling ration–until now! These really are the Best Lemon Bars I’ve ever had!

Lemon-BarsWB
Just check out that thick layer of lemony goodness! It’s the reason these lemon bars are the best, in my opinion. And my whole family agrees. They can hardly wait for these bars to cool before they dig in. To me, a good lemon bar is the perfect dessert for almost any spring occasion, which makes these lemon bars a perfect choice for almost any spring occasion. You can never go wrong serving lemon bars at an Easter brunch or buffet. If you won’t be feeding a crowd (or several teenage boys), this recipe can be cut in half easily. I definitely recommend using the parchment paper trick.  It makes removing the bars from the pan and cutting them so much easier.

Meyer Lemon Bars

Preparation 10 min Cook Time 50 min Total Time 1:00

Ingredients

    For the crust

    • 3 sticks (3/4 lb.) butter, room temperature
    • 3/4 cup granulated sugar
    • 3 cups flour
    • 1/4 teaspoon salt

    For the filling

    • 6 eggs, room temperature
    • 3 cups granulated sugar
    • 2 tablespoons lemon zest
    • 1 cup freshly squeezed lemon juice
    • 1 cup flour
    • Confectioners' sugar, for dusting

    Instructions

    1. Butter a 9 x 13 baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan much easier.
    2. Make the crust by creaming the butter, sugar and salt in the bowl of an electric mixer until light and fluffy. Stir in the flour.
    3. Using your hands, press the dough into the bottom of prepared pan. Chill the pan while the oven preheats to 350° degrees. Bake the crust for 12-15 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
    4. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon mixture over the crust and bake for about 35 minutes, until filling is set. Let cool to room temperature, then refrigerate at least one hour.
    5. Cut into squares and dust with confectioners’ sugar. Store any leftovers in a covered container in the refrigerator.
    1 review

    Who Dished It Up First: Monica over at Lick the Bowl Good.

    signature

    Comments

    1. I love lemon anything!

      http://www.cancerinthecity.com

    2. I love lemon recipes too! The lemon layer looks so thick and delicious!

    3. Dang gena look at all that butter, haha 🙂 But these do really look good!

    4. So glad you made these. It’s one of those recipes I wish I could force feed to people just to make themtry them so they’d know how good they are. haha! I also loved how thick the filling was. yum!

      You’ll definitely have to try them mixed with the lemon zest in there- so tangy!

    5. Loveee lemon.. This looks delish!

    6. OMG, yummy! I often forget that I like lemon bars, but then I get reminded every now and then. Those look so good!

    7. These look sooo yummy! I love anything with lemons!

    8. These look beautiful!

    9. I am making this now. I just put it in the oven and the crust is totally floating to the top. I don’t know what went wrong. These are for my son’s birthday party tonight and I want to cry.

      • Did you bake the crust first for about 15 minutes? If so, I’m guessing they might still be fine. The top gets a very crusty looking layer, and that may be what you’re seeing. It might not be the crust at all. I’d let them finish baking and see what happens. If not, the only thing I can think that would cause that is not pressing the crust into the pan firmly enough, or not pressing it all the way to the edges.

        • Kerri Nowowiejski says:

          Damielle, I tried making these and the filling was way too runny – maybe I forgot to put the flour in the lemon batter? Do you have trouble with this?

        • Kerri Nowowiejski says:

          Danielle, I tried making these and the filling was way too runny – maybe I forgot to put the flour in the lemon batter? Do you have trouble with this?

          • The filling is quite runny before baking, but once it is baked they should firm up nicely, especially once cooled. If it is still runny after that you may have missed an ingredient, or not baked them quite long enough.

    10. Wow! These bars are fabulous! They came out perfect! Great recipe – Thank you!!

    11. These were delicious. I used Meyer lemons, over the top rich and lemony.

    12. Those boxed mixes of lemon bars just don’t cut it. There are absolutely delicious. Thank you so much for posting this recipe, I was looking all over for it. 🙂

    13. I made them and it seem that there was way to much crust for a 9×12 pan. There is 3 sticks butter and 3 cups flour. Is the pan size correct? I used two pans and this seemed that this was enough crust. Please let me know your thoughts.

      • Yes, the pan size and amount of crust is correct. But the thickness of the crust is also a personal preference, so if it seemed like too much for you, using less or using 2 pans is another option.

     

    Speak Your Mind

    *