My Favorite Lemon Bars

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Here’s another rustic dessert for you – and this time it’s lemon!!  I’ve been making these lemon bars since I was a kid. . .which was a bit ago.  😉  I love this recipe because it has a lot of lemon filling (to me the ratio of filling to crust is perfect) and a delicious buttery crust.  And it’s big on lemon flavor – what’s not to love?

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Don’t omit the baking powder from the filling – I know it’s odd, but it makes the bars set up like a dense pie filling.  And be sure to take these out when the middle is no longer jiggly – mine take about 25-27 minutes.

Lemon Bars Adapted from Better Homes and Gardens


6 Tablespoons unsalted butter, softened

1/4 cup sugar

pinch of coarse kosher salt

1 cup flour

Preheat the oven to 350 degrees.  Line an 8 x 8 inch glass pan with foil and spray with nonstick spray.  Set aside.

Using a handheld mixer, beat together the butter, sugar, and salt until creamed.  Then add in the flour and beat until the mixture turns sandy.  Then use your hands to continue mixing the dough together – making sure to incorporate any remaining butter mixture with the flour.  It will be sandy, but will hold its shape when squeezed together.

Pour the mixture into the prepared pan, spread it around evenly, and then press the dough into an even layer with your hands.

Bake in the oven for 15 minutes.  In the meantime, make the lemon filling.

Lemon Filling:

4 eggs

1 1/2 cups sugar

3 lemons, zested with a microplaner

6-7 Tablespoons of lemon juice (fresh squeezed from the lemons you zested)

1/4 cup flour

pinch of coarse kosher salt

1/2 teaspoon baking powder

In a medium mixing bowl, beat the eggs, sugar, lemon zest, lemon juice, flour, salt and baking powder with a handheld mixer on medium speed for about 2 minutes.  Pour the lemon mixture over the hot crust when it comes out of the oven.  (The lemon mixture will look foamy on top – that’s okay).

Bake in the oven for 25-27 minutes, or until the top is golden brown and the center doesn’t jiggle when shook.

Take the pan out of the oven, and let the bars cool in the pan for about 30 minutes.  Then place the pan in the refrigerator covered with a paper towel on top.  Let chill for 5 hours (if you can wait that long) before cutting.  Dust with powdered sugar before serving.

Store any leftovers in the refrigerator covered.




5 thoughts on “My Favorite Lemon Bars

    • blondieandbrownies says:

      I hadn’t made them in awhile myself – you can under bake them, but they’ll be gooey. I definitely recommend taking the bars out of the oven when the middle is not jiggly anymore. When it’s baked properly, the whole thing will shake like Jello! Hope this helps!

      Liked by 1 person

      • nutmegandwhiskey says:

        Shake like jello!! I’ve certainly been baking these wrong 😂 but I was actually thinking about making these soon! Like in the next month or so just because I LOVE lemon. Too bad nobody else I know likes them 😅


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