Lemon Bars

best lemon bar recipe

I have posted this recipe on my photography blog  before but thought that I would share it here because it is a favorite of mine.

I love anything lemon. Sweet, savory, lemon does it for me. These lemon bars are one of my favorite desserts on the planet and completely remind me of my mom. When I had my oldest son she came to my house to take care of us and these are the first thing that I asked her to make for me. I love them. They are easy to make, hold well, and freeze like a dream. I usually cut the squares pretty small and freeze half a batch for another time. I make these in my Cuisinart but you can easily make them by hand. That is what Martha would do. But as we all know, I am no Martha.

Also, had a bunch of gorgeous Meyer Lemons laying around and wanted to use them up. They made these a little sweeter than I would have liked. If I were to use Meyer Lemons again, I would have definitely reduced the amount of sugar in the filling or cut it with some full strength lemon. I loved the bright yellow color that the Meyer lemons gave me, but these are supposed to be on the tart side.

For the crust:

2 cups flour
1 cup confectioners’ sugar
pinch of salt
2 sticks unsalted butter at room temperature

For the filling:

4 eggs
2 cups sugar
4 Tablespoons lemon juice
4 Tablespoons flour
1/2 teaspoon lemon extract
1 teaspoon baking powder

Preheat the oven to 350 degrees. Spray a 9×13 pan with cooking spray. In a food processor, put the dry ingredients in the bowl and pulse. Add the butter and pulse until it turns into the size of peas. Press the crust into the bottom of the pan. Bake the crust for 20 minutes.

Let the crust cool a bit and start on the filling.

Put all of the filling ingredients in the bowl of the food processor and process until smooth. Right before you are ready to pour it over the crust, add the baking powder. Give it one more whirl and you can pour it in. Pour it gently on top of the crust or the crust can break.

Bake the lemon bars for another 25 minutes or until the lemon filling is set.

Cut into squares and share with a friend.

the best lemon bar recipe


the best lemon bar recipe

Lemon Bars

Yield: 18 bars
Prep Time: 20 minutes
Cook Time: 55 minutes
Additional Time: 20 minutes
Total Time: 1 hour 35 minutes

The best Lemon Bar recipe ever. A thick shortbread crust covered with lemon and a crunchy top from a secret ingredient.

Ingredients

For the crust:

  • 2 cups flour
  • 1 cup confectioners’ sugar
  • pinch of salt
  • 2 sticks unsalted butter at room temperature

For the filling:

  • 4 eggs
  • 2 cups sugar
  • 4 Tablespoons lemon juice
  • 4 Tablespoons flour
  • 1/2 teaspoon lemon extract
  • 1 teaspoon baking powder

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9×13 pan with cooking spray. In a food processor, put the dry ingredients in the bowl and pulse. Add the butter and pulse until it turns into the size of peas. Press the crust into the bottom of the pan. Bake the crust for 20 minutes.
  2. Let the crust cool a bit and start on the filling.
  3. Put all of the filling ingredients in the bowl of the food processor and process until smooth. Right before you are ready to pour it over the crust, add the baking powder. Give it one more whirl and you can pour it in. Pour it gently on top of the crust or the crust can break.
  4. Bake the lemon bars for another 25 minutes or until the lemon filling is set.
  5. Cut into squares and share with a friend.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 53mgCarbohydrates: 41gFiber: 0gSugar: 28gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Travel Framed Photos Photo Collage

Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

New York Crumb Cake

This Post Has 55 Comments

  1. lindsey

    I have never made anything like this, so how do you know when the lemon is set? Do you use plain flour or self rising and it the top suppose to have a thin crust?

    1. bakedbree

      It will not jiggle and the top will crust over. Always regular flour, I never use self-rising. The filling/crust is about 50/50.

  2. Kjbq

    Making these yummy treats today!!! You introduced me to my first lemon bar 8.5 years ago! Hope they turn out like yours.

    1. bakedbree

      I hope so too. Put the leftovers in the freezer, my favorite way to eat them. 🙂

  3. Hannah

    these were SO great! I used to make some terrific lemon bars years ago and lost the recipe, so settled to trying other ones- after a long break, I decided to try this one and it is RIDICULOUSLY good! Definitely will be making it again, maybe reducing the butter in the crust a bit…

    1. bakedbree

      I am so glad that you liked them so much Hannah!

  4. Ginger Jones

    Do you freeze these AFTER you bake them?

    Thanks

    1. bakedbree

      After they are baked.

  5. Amanda

    These are so good and easy to make. I will try extra lemon and maybe zest next time to add even more lemon flavor and tartness. This will be a go to recipe for me. Thanks!

    1. bakedbree

      I am so glad. Love this recipe.

  6. Trish

    These look fabulous and are perfect for the cookie/square exchange I’m doing. Just wondering how many this recipe makes??

    Thanks!

    1. bakedbree

      A 9×13 pan, so you can cut it into as many pieces as you like.

  7. Evelien

    Could you tell me how much 2 sticks of butter is? in grams or cups or whatever is used for butter in the US =) I’m planning on making these for easter!

    1. bakedbree

      1 cup.

  8. Maureen L

    Hi,
    Wow — those look absolutely gorgeous! Can you tell me why baking powder goes into the filling though. Some recipes use it, others do not. I would like to know what purpose it serves? Thanks so much!
    MJ

    1. bakedbree

      I think that it makes the filling make a crust of sorts and help it set.

  9. Ann

    These were great except my crust was too crumbly and just fell to bits, I think it was the spray I used though, it had flour in it. My pan was dark and I ended up having to adjust the temp, but I added zest and more lemon juice and some Doterra oil lemon to the filling I was worried it might be too much but it was perfect the lemon taste we all wanted thank you Bree. My family and I love your recipes.

    1. bakedbree

      I am so glad!

  10. Pingback: Meyer Lemon Coffee Cake | Baked Bree

Leave a Reply