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Megan Caille: "I discovered this recipe a couple of years ago, a…" Read More
16Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 tsp. kosher salt
- 6 large eggs (extra-, at room temperature)
- 2 1/2 cups granulated sugar
- 2 Tbsp. grated lemon zest (4 to 6 lemons)
- 1 cup lemon juice (freshly squeezed)
- 1 cup flour
- sugar (Confectioners’, for dusting)
- 4 large eggs (extra-, at room temperature)
- 1 2/3 cups granulated sugar
- 1 Tbsp. grated lemon zest (3 to 4 lemons)
- 2/3 cup lemon juice (freshly squeezed)
- 2/3 cup flour
- sugar (Confectioners’, for dusting)
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Reviews(10)
Megan Caille 3 years ago
I discovered this recipe a couple of years ago, and it is still one of my favorites to make. I tend to lean towards more chocolatey desserts so the fact I enjoy these bars so much is really a testament to this dish.
Suzanne Goheen 5 years ago
I made These for a work party. They were a pain to make but if you follow the recipe exactly and do not deviate they are AMAZING! They were not real firm so I put them into cupcake wrappers to serve. Everyone was raving about them for a week!
Tim Ragland 6 years ago
Made the full sized version and was disappointed in the subtlety of the lemon flavor. Too sweet, not tart enough.
Zip 7 years ago
Having used a different lemon bar recipe initially which was a failure, I tried this one, followed the recipe to the letter and got perfect lemon bars out of it. I went for the 2:1 ratio recipe and cooked them for 30 minutes. I thought I had over cooked them when they came out of the oven but they were perfectly gooey when I cut them. Delicious!
wendy c. 7 years ago
Rubbery. After I put it in oven I read the reviews and decided to cut down on baking time so it might not be rubbery. It's not creamy looking like the picture.
Interesting Person 7 years ago
My favorite lemon bar recipe! I usually go for the 1:1 filling to crust ratio. My suggestions would be upping the salt in the cookie part by a pinch. I also los to shake things up and either replace half or all the lemon juice with passion fruit purée. The texture of the lemon layer is soft and nice. If you want to avoid a rubbery texture, just make sure to watch it like a hawk while it's baking.
Kathy C. 8 years ago
Filling is very rubbery. Way to much flour.
I will not be making this recipe again. I did not use the crust recipe.