So you’ve got lemons? Well now you also have the perfect tangy yet sweetly tantalizing treat to do them justice. If you’ve been longing for the perfect combination of not too tart yet not too sweet, these lemon bars are the ultimate treat. For years I was disappointed by lemon bars that promised to give you the best of both worlds, yet they always fell short when it came to producing the perfect balance.
You simply cannot make a good lemon bar with a few measly tablespoons of lemon juice! In this recipe we bring out the big guns and add almost a full cup of lemon juice…you can almost feel your lips pucker! But have no fear…this recipe will not disappoint!
Butter the pan and add the first layer of parchment paper.
Do the same with layer two, just lay it down crosswise.
Pulse shortbread to a grainy consistency.
Using a spatula, press shortbread crust into a smooth layer.
- 1½ sticks COLD butter, cut into small pieces plus 1 tablespoon for buttering dish
- 1¾ cups flour
- ⅔ cup powdered sugar
- ¼ cup corn starch
- ¾ teaspoon salt
- 4 eggs, beaten
- 1⅓ cup granulated sugar
- 1 teaspoon lemon zest
- dash salt
- 2 tablespoons flour
- ⅔ cup lemon juice (love the pucker? throw in 2 more tablespoons of lemon juice!)
- Butter the bottom of a 9x13 baking dish.
- Cut two pieces of parchment paper to cover the baking dish with enough to extend slightly over the edges of the dish.
- Place first piece lengthwise and smooth over the greased pan.
- Grease the parchment paper and place crosswise over the first sheet, smoothing to form into the bottom of the pan.(See pictures above)
- Blend flour, powdered sugar, cornstarch and salt in a food processor until combined. (about 10 seconds)
- Add butter and blend for about 15-20 seconds followed by pulsing until the mixture resembles coarse meal.
- Pour mixture evenly into the prepared baking dish. Pressing mixture firmly and evenly into the bottom of the pan. (I like to use a spatula to press down on for a nice even surface)
- Refrigerate for 20-30 minutes. While you have the crust chilling, preheat the oven to 350 degrees F.
- Bake the crust 20-25 minutes or until it is golden brown.
- Go ahead and start the filling while the crust is baking.
- Combine the eggs, sugar, flour, lemon zest and pinch of salt. Whisk until smooth.
- Stir in the lemon juice and mix well.
- Pour filling into baked crust.
- Bake at 325F for 20-25 minutes, until the filling feels firm to a light touch.
- Place on a wire rack to cool completely. It is best to then chill it in the refrigerator before cutting and serving.
- Remove the entire dessert from the pan using the parchment paper and cut into squares. (have a paper towel handy to wipe the blade off between slices)
- If desired, dust with powdered sugar just before serving. (The powdered sugar will begin dissolving pretty quickly)
- The bars can be stored refrigerated in an airtight container for at least a week.
Monica, I have been loyally using this recipe for lemon bars and I just had to share. I had a tried and tested recipe since the 1980s that I had cut from a bag of gold medal flour, which I lost. It was a bit different from this one and was designed for an 8 x 8 pan (I would just double everything). I know it was different because the quantities were different, and some ingredients were too – that one had no powdered sugar or corn starch.
Well, let me tell you – the first batch I made was such a hit, I was making another within a few hours. Inhaled. I’ve been making this recipe about once a week ever since, and sharing the fruits of my labor of love with classmates, neighbors, friends and of course family. This has been a game changer for us, as we always have loads of lemons (two trees producing religiously).
I’ve been visiting foodie blogs since before even Pioneer Woman, and this is the first one on which I have posted a comment. Bravo for this showstopping sweet treat!
Thank you so much! It is comments like yours that keep me cooking. 🙂 I really appreciate your feedback and support of my cooking blog. I too have loads of lemons and this recipe has got to be my families favorite use of lemons, too!