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Lemon Bars

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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

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Did you make this recipe?

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Meyer Lemon Coffee Cake | Baked Bree

Wednesday 24th of April 2019

[…] love lemon. Lemon anything. But I really love Meyer Lemons. I had never understood what they were until I […]

Ann

Friday 27th of June 2014

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.

bakedbree

Monday 30th of June 2014

I am so glad!

Maureen L

Thursday 28th of March 2013

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

bakedbree

Sunday 31st of March 2013

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

Evelien

Wednesday 27th of March 2013

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!

bakedbree

Sunday 31st of March 2013

1 cup.

Trish

Friday 7th of December 2012

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

Thanks!

bakedbree

Saturday 8th of December 2012

A 9x13 pan, so you can cut it into as many pieces as you like.

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