The Best Lemon Bars

I AM BAKER(5)
Hey,Ella!: "Great tasting!!! A little spongy though" Read More
7Ingredients
3Hours
850Calories

Ingredients

US|METRIC
  • 1 cup butter (2 sticks, 226g, room temperature)
  • 1/2 cup sugar (granulated, white)
  • 2 cups all purpose flour
  • 4 eggs (room temperature)
  • 450 grams sugar (cups granulated, white)
  • 1/4 cup all purpose flour
  • 2/3 cup lemon juice (fresh squeezed)
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    NutritionView More

    850Calories
    Sodium11% DV270mg
    Fat52% DV34g
    Protein18% DV9g
    Carbs43% DV130g
    Fiber4% DV1g
    Calories850Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol220mg73%
    Sodium270mg11%
    Potassium140mg4%
    Protein9g18%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate130g43%
    Dietary Fiber1g4%
    Sugars93g186%
    Vitamin A20%
    Vitamin C20%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Hey,Ella! 3 months ago
    Great tasting!!! A little spongy though
    Pastries 4 months ago
    Love it! I prepared for me and the family and they love it! Also we received friends and we sharing some of them and they’re crazy with the lemon bars, I put some little lemon peal in the mix of lemon juice for xtra flavor.
    Morgan Tinsley 6 months ago
    I don’t even like lemon bars but I made these for Easter and I couldn’t stop myself from eating them! So incredibly easy to make and eat! Lol
    Bev 7 months ago
    The best ever! As someone else suggested, I added lemon zest to the crust and custard!
    Ruth 7 months ago
    Really good. I’ve never made lemon bars before and these turned out great!
    Jessica H. 7 months ago
    They were great but I agree with many other people that I would stick to a 1/2 a cup of lemon juice
    Kyle F. 8 months ago
    Simple and delicious; this recipe was well balanced between tartness and sweet. The shortbread was an excellent base and thickness. I will definitely use this recipe again.
    Good, but very tart. That said, I made it without powdered sugar. I would definitely make it again
    Mel 8 months ago
    Absolutely loved these! the whole family goes crazy for these lemon squares! It’s perfect for Easter too!
    Tyler 9 months ago
    They were okay too much crust
    Hi! 10 months ago
    It think this recipe has a little too much crust but it was delicious!
    Donna 10 months ago
    Absolutely delicious!
    Simmons 10 months ago
    AMAZING!!!!!⭐⭐⭐⭐⭐ I've made it several times, my favorite recipe. Super easy!
    Ruby 10 months ago
    Simple receipe but tastes amazing
    Michael Scherbel 10 months ago
    For a little twist, add a teaspoon of chopped thyme leaves to the crust and be sure to use Meyer lemons.
    Pamela L. 10 months ago
    The recipe listed on the "read directions" link has a different amount of sugar for the filling. On this page it is 450 grams, on the link it is 1 1/2 cups. That could change the outcome of your lemon bars just a bit, would it not?
    Pey 10 months ago
    Easy and turned out really well :)
    Alexa t. 10 months ago
    Was a huge hit at my office. While tray was gone within an hour and now I am making them again for my stepmothers birthday!
    Tim a year ago
    I added a bit more lemon juice than recipe and the curd did not set after 30 minutes in oven. I also added lemon lemon zest for more flavor. Am still in process but will wait another five minutes or so before I pull out of oven. Suggest cooling crust thoroughly before adding filling. My wife refrigerates for an hour to set beforehand and follows her recipe to the letter and always comes out delicious.
    Brisa Zhu a year ago
    Made these without much baking experience! I tend to like more subtly sweet desserts, but even though I felt my arteries clogging they were absolutely delicious. I melted the butter and then added it to the flour and sugar mixture for the crust because I thought you needed to, but it was a happy mistake - the crust was very flaky and buttery. My only recommendation would be to cook the custard for a little longer -- I noticed in the reviews afterwards that other people thought similarly. I used an 8x8 pan for reference! All in all, wonderful recipe that I will be using again!
    Tricia D. a year ago
    Delicious! Used 4 lemons from my tree. The crust took 25 min to get golden. Will definitely make again, maybe with less butter and without foil.
    beyonddabeat a year ago
    Never made lemon bars before and this recipe came out delicioussss. The family couldn't stop raving. One minor substitute was some lime juice. I only had 2 lemons which produced 1/3 cup of juice, so I juiced 2 limes. Loved it.
    Turned out great, I like to whisk the lemon part rigorously to make a nice white frothy top when you bake it.
    Aimee a year ago
    The top came out a little dark. But they still tasted pretty good.
    Andrew a year ago
    I’ve used this recipe several times. Always yields a great bar.
    A G a year ago
    Great recipe. I like my lemon bars to be pretty tart, so I added the zest of one lemon to the crust and the zest of another lemon to the custard. The custard set well- just the right amount of gooey to my taste and the crust was buttery and crisp. Pretty much everything I expect from a basic lemon bar.
    Martin a year ago
    This turned out very tasty. I think I baked the crust a little too long on its own since I thought it might turn a little more golden ( this was about 23 minutes). This resulted in the crust, not burning, but breaking off from the sweet lemon part after the entire dish cooled down. All in all, it was a little crumbly on bottom but very sweet and yummy.
    Pilar Remis a year ago
    They were really good although the crust can be better
    Ginger a year ago
    Yummy and lemony. Everyone enjoyed the lemon bars!! :)
    Dale Y. a year ago
    Awsome. the crust was a little thick and I felt that the Lemon Jelly was a bit thin, so I would probably make a double batch of the jelly part and use a larger pan to thin the crust out of a bit more. I used an 8 by 8 pan. But the flavor was wonderful.

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