best lemon bar recipes

by Theodore Jast Published 1 year ago Updated 7 months ago

How do you make homemade lemon bars?

Make the Filling

  • In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. ...
  • When the crust is ready, give lemon mixture a quick final stir and then pour over top. ...
  • To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. ...
  • Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. ...

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How to make the best lemon bars?

freshly squeezed lemon juice – use ripe, blemish free lemons for the best flavor. This is the most important ingredient in this recipe. half and half – adds creaminess to the bars. Heavy cream or whole milk can be used instead. lemon zest – optional but adds a punch of lemon flavor.

What are the ingredients in lemon bars?


  • 2 cups sifted all-purpose flour
  • 1 cup confectioners' sugar
  • 1 cup butter, melted
  • 4 large eggs eggs
  • 2 cups white sugar
  • 1 teaspoon baking powder
  • ¼ cup all-purpose flour
  • ⅝ cup lemon juice

How to bake lemon bars?


  • Preheat oven to 350 degrees. Line with parchment or foil and butter a 9x13-inch baking dish, set aside.
  • In a medium size mixing bowl whisk together the flour, cornstarch, powdered sugar, brown sugar and salt. ...
  • Meanwhile, in a large mixing bowl, whisk together the granulated sugar, flour and salt. ...


Why are my lemon bars rubbery?

Some movement and looseness is fine, and that's how lemon bars are, but there shouldn't be pooled liquid. Don't overcook them and turn them into a rubbery state, either. They do firm up as they cool. Cool them for about 1 hour at room temperature, and then refrigerate them for at least 3 hours before slicing.

Do homemade lemon bars need to be refrigerated?

Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).

What can I make with a bunch of lemons?

10 Ways to Use Up All Those LemonsLemon Doughnuts.Meyer Lemon French Toast.Lemon Curd.Lemon Meringue Pie with Gingersnap Crust.Lemon Chiffon Pie.Lemon Risotto.Pork Chops With Meyer Lemon.Artichoke and Lemon Fritto Misto.More items...

Why are my lemon bars eggy?

Why do Lemon Bars smell eggy? The recipe contains a large amount of eggs but this shouldn't make them have an eggy texture of smell eggy. Make sure you haven't skipped out on the zest and are using freshly squeezed lemon juice for the best flavour.

Is it OK to leave lemon bars out overnight?

Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.

Why did my lemon bars crack?

Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven. The dramatic change in temperature will sometimes create these cracks. They do not affect the taste, and you can cover it with powdered sugar.

Can I freeze whole lemons?

When freezing whole lemons, keep them in a food-safe plastic bag, like a Glad® FLEX'N SEAL™ Freezer Bag with as little air as possible. Always wash lemons thoroughly before stashing them away in your freezer. You can also freeze lemon slices to add a spritz of lemon juice to drinks or dishes.

Why you should freeze lemons?

Here are a few reasons why you should start freezing your lemons:Lemon peels contain 5 to 10 times more vitamins than the lemon juice!Easy accessibility means more usage.Lemons waters taste better.

How do you keep lemons fresh longer?

Whole lemons can last for a month in the refrigerator if you store them in an airtight container or a sealed plastic bag in the crisper drawer. Wrap up cut lemons. You can refrigerate lemon halves and lemon slices in the fridge for five to seven days in an airtight container or a zip-top bag.

Can you overcook lemon bars?

You can use a muffin tin to make lemon bars, just make sure you only bake them for 12-15 minutes after baking the crust (which you can bake for around 8-10 minutes) as they can overcook. If you love lemon recipes then you'll love these too!

How firm should lemon bars be?

The way to check if the bars are finished baking is with the “ wiggle test.” When you jiggle the pan, the curd should wiggle like firm jello—anything looser and your lemon bars will fall apart once you cut them; if they don't wiggle at all, then the bars might be overcooked and grainy.

What happens if you over bake lemon bars?

don't overbake the lemon bars- Overbaking lemon bars can actually cause your lemon curd to curdle and will give you an almost grainy texture. Make sure to watch your lemon bars and take them out of the oven when they pass the "jiggle test"- they should jiggle like firm jello when they are done.

How to Make Lemon Bars

The first thing that sets these bars apart is the crust. It’s a simple buttery shortbread crust that is easy to make. Many recipes have you bake the crust in a large baking dish, but I prefer a smaller 9×9” square one. That way you get thick lemon bars.

Make the Filling While the Crust is Baking

Make the filling by whisking the eggs and then add the sugar, lemon zest, salt and lemon juice and whisk again. Once the crust is done baking, pour the filling over it while it’s still hot. You don’t have to wait for it to cool!

Tips for Making the Best Lemon Bars

Accurately measure your ingredients! This one thing can make a huge difference in your lemon bars. Using the spoon and level method to measure the powdered sugar and the flour will ensure you have the right amount in your recipe.

Lemon Bars Recipe

These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever – thick shortbread crust with that creamy tart lemon filling! If you’ve been disappointed with other recipes you have to give my recipe a try – I know you will love it.

Creamy Lemon Squares

These creamy lemon squares only require 15 minutes of prep and rely on a secret weapon in your pantry for their satiny smooth filling: sweetened condensed milk.

Tangy Lemon Squares

Usher in spring with classic tangy lemon squares. With a crisp crust and silky filling, they're lovely with a glass of milk or cup of tea.

Lemon Meringue Bars

This recipe teams up a tender, lemon zest-inflected crust with the fluffiest meringue topping for a lemon bar you'll want to eat all night long. Plus, they're easier to make and serve than pie, but just as delectable.

Shaker Lemon Bars

Shaker lemon bars are sweet and pleasantly bitter at the same time thanks to the fact that they use the whole lemon, peel included. Paper-thin lemon slices are macerated in sugar overnight for the filling, a technique that comes courtesy of the Shakers, an early 19th century New England religious group.

Lemon-Date Bars

These sophisticated lemon bars combine tangy lemon with gooey medjool dates in a rich shortbread crust for a flawless balance of flavors.

Citrus Bars

Lemon gets a boost from orange and grapefruit for three times the citrus in this bar recipe. Their bright, refreshing flavor makes them the perfect sweet to end any meal.

Lemon-Coconut Tofu Squares

Seeking the perfect vegan dessert? Your search stops here. You'd never guess that these airy, ethereal lemon squares were made with tofu and coconut oil instead of eggs and butter.

The Best Lemon Bars

These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!

Tart Lemon Triangles

This is a lovely conclusion to an elegant spring dinner! I garnish them with whipped cream, a strawberry fan and a sprig of mint.

Chef John's Lemon Bars

This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.

Lemon Curd Bars with Coconut

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Graham Moist Lemon Bars

When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.

Love the Mama Lemon Bars

This delicate treat is made with fresh lemon and confectioners' sugar. Wonderful with tea.

Lavender Lemon Bars

I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.

What can lemon do to your recipes?

I love cooking with lemon because it is so versatile. In fact, whether using the juice or the zest , lemons brighten and enhance the other flavors of a dish. You can use it in sauces and in salad dressing. It complements chicken and seafood well. You can also use them as a garnish and in cocktails and mocktails.

Strawberry Lemonade Bars

These strawberry lemonade bars have the perfect blend of both lemon and strawberry. While this is a summer dessert, it can be eaten all year long.

Nana's Lemon Bars

Bright lemon filling over a simple shortbread crust, these lemon bars are sure to please.

Strawberry Lemon Cheesecake Bars

There’s no better way to enjoy the tastes of summer than with farm stand favorites, and these strawberry lemon cheesecake bars take fresh strawberries to the next level.

Lemon Ice Cream Sandwich Bars

This light and refreshing dessert combines the tangy zip of Meyer lemons with the cool sweetness of ice cream. There’s happiness in every bite!

Keto Lemon Bars with Shortbread Crust

You’ll love these easy Keto Lemon Bars with a press-in Shortbread Crust made from almond flour. They taste bright and tangy, and they’re made with real lemon juice. These healthy low-carb lemon bars are deliciously sweet, as well as sugar-free and gluten-free.

Gluten-free Lemonies

Gluten-free Lemon Brownies aka gluten-free lemonies, are even better than gluten-free lemon bars in my opinion! I hope you like them too!

Meet Our 4 Lemon Bar Contenders

There are countless lemon bar recipes on the internet, and they vary greatly in how they’re made. For this showdown, I was curious to know not only which recipe was the very best, but also what technique yields the best results.

How I Tested the Lemon Bars

I baked all the lemon bars on the same day and made them all exactly as written. I ate them with my quarantine companions: my 9 year-old daughter and my 21-year-old daughter. To keep an even playing field, I used the same brands of flour, sugar, lemons, and eggs across the board.

Video Tutorial: Lemon Bars

These are classic lemon bars featuring a soft butter shortbread crust and a tangy sweet lemon curd filling that’s baked to the perfect consistency. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes.

How to Make Lemon Bars in 5 Steps

Prepare the crust: Mix all of the shortbread crust ingredients together, then press firmly into a 9×13 inch baking pan. Interested in a smaller batch? See my recipe note.

2 Guaranteed Tricks to Make the Best Lemon Bars

Use a glass pan. Ceramic is fine, but glass is best. Do not use metal. I always detect a slight metallic flavor in the lemon bars when baked in metal pans.

White Air Bubbles on Top of Baked Lemon Bars

Do you notice air bubbles, perhaps even a white layer of air bubbles, on top of your baked lemon bars? That’s completely normal. It’s the air from the eggs rising to the surface. Some batches have it, some don’t. Regardless, the lemon bars taste the same and a dusting of confectioners’ sugar covers it right up!

Lemon Bars

You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. See recipe notes for important tips.

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