Lemon Bars
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Is there anyone else out there who is a lemon convert? Lemon anything used to madden me. I just couldn’t make myself like anything that had that distinctive, puckering flavor in it. Maybe the things I tried were too tart or lacked something else, but until the last couple of years, I was never a fan. But now that I have done a lot of baking with it and tried it in a variety of ways, I absolutely love it. I think the conversion began with lemon meringue pie a couple of years ago, and now I enjoy the tart sweetness that lemon adds to such a variety of baked goods. I especially love it paired with fruit and well, everything is infinitely better in cupcake form, so these Lemon-Limoncello Cupcakes are an absolute favorite as well. Lemon bars were a new venture for me and these turned out better than I could have hoped – a thick, shortbread-style crust topped with a perfectly set lemon custard. A perfect balance of sweet and tart, crunch and silky smoothness.
One of my sister’s best friends has a mom who does a lot of baking, especially around the holidays. One of the things that my sister always raves about are this lady’s lemon bars. I felt that I needed to pass the Mrs. K test when I made them so as soon as they were ready to cut I had my sister test one to see how they stacked up. She said they were fabulous and definitely on par with Mrs. K’s famous bars. Success!
A note on serving these… I didn’t plan on actually cutting and serving these until the day after they were made so I covered the pan in plastic and refrigerated, then took them out and dusted with powdered sugar. As you can see, most of the powdered sugar got soaked into condensation on top of the bars. If you refrigerate these before serving them, I would recommend letting them come to cool room temperature, then blotting off any noticeable condensation before dusting with powdered sugar. If you are serving them the same day you are baking them, I would just let them cool on a rack and then leave them at room temperature until you serve them.
One year ago: Potato-Bacon Torte
Two years ago: Cheddar Ale Spread
Lemon Bars
Yield: 24 bars
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Ingredients:
For the crust:
1¾ cups all-purpose flour
2/3 cup confectioners' sugar, plus extra for decorating finished bars
¼ cup cornstarch
¾ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, at cool room temperature, cut into 1-inch pieces, plus extra for panFor the lemon filling:
4 large eggs, beaten lightly
1-1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest, from about 2 large lemons
2/3 cup lemon juice
1/3 cup whole milk
Pinch of saltDirections:
1. Adjust an oven rack to middle position and preheat the oven to 350 degrees F. Lightly butter a 9x13-inch baking pan and line with one sheet parchment paper. Dot the paper with a bit of butter, then lay a second sheet of parchment paper crosswise over it.
2. Pulse flour, confectioners' sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. (To do this by hand, mix flour, confectioners' sugar, cornstarch, and salt in medium bowl. Freeze the butter and grate it on the large holes of a box grater into the flour mixture. toss the butter pieces to coat. Rub the pieces between your fingers for a minute, until flour turns pale yellow and coarse.) sprinkle the mixture into the lined pan and press firmly with fingers into an even ¼-inch layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.
4. Reduce the oven temperature to 325 degrees. Stir the filling mixture to reblend; pour into warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Transfer to cutting board, fold paper down, and cut into bars. Sift confectioners' sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.
*Note: The filling needs to be poured into a warm crust straight from the oven, so once the crust is in the refrigerator chilling, prepare the filling so it's ready when the crust comes out of the oven.
(Recipe adapted from Cook's Illustrated
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i love citrusy lemony desserts! there’s nothing better than classic lemon bars. yum!
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I am a lemon convert too, and it starts to make me wonder what other great things I have been missing out on! I made my first lemon bars recently as well and am now in love. These look excellent!
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I am a convert! If by convert you mean lifelong addict. These look fantastic!
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I am most definitely a lemon convert! When I was younger I never ate anything lemon. I just didn’t think it would taste good…. I blame lemon jujubes and lemon suckers. I still dont like them! But somehow I started to try lemon desserts and I love them!! Especially the lemon-raspberry combo! Or blueberry, or cranberry…..
These look delicious! I really want to make my own lemon squares. I’ve only ever had one lemon square in my life, and loved it!
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My boys always preferred lemon bars to brownies, but I am equal opportunity when it comes to sweets. I’ll have one of each, thank you! These look delicious.
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Seriously – this could not look more amazing. Wish I had a couple of squares in front of me right now.
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I have some lemons on my counter. Methinks they won’t be there long after this…
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Nothing better in the summer than lemon bars!! I just wish it FELT like summer here in Boston! These look delicious
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Those look divine! I’ve been craving lemon bars lately, but I’m the only lifelong addict (like Joanne!) in my house so I don’t bother making them. Maybe its time I attempt to convert the husband…
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I have always loved lemon desserts, love them! I have a few great do-often recipes. These bars look so lemony luscious! Oh, I also love lemony savory dishes too. Yum!
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I am a lemon lover! These look incredible! Perfect for summer too!
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One of my very favorite treats. I have a cookbook given to me for a Christmas present back when I first started baking called ‘The Artist in the Kitchen’ (copyright 1977!)and that’s when I first discovered lemon bars and have never wavered from that recipe. But I do love to see all the different variations on this theme…and I’ve even made lime bars once when I felt a desperate calling…they were good too!
True confession. I made a pan once for a barbecue. Well, actually made it twice because I could not keep my sticky fingers out of the first pan and while maybe not finishing off the WHOLE thing…came close enough I didn’t want anyone to know. Til now.
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Barbara on January 8th, 2012 at 12:34 pm
Hello and thanks for your quck reply…..I just thought before I try again I better tell you that I use Splenda due to being a diabetic. Could that be the reason My filling is rubbery? But in my 9×13 glass dish I have plenty of room for my delicious shortbread but my filling barley covers the shrotbread. If I sound frustrated…….I AM….sorry! maybe I should double the filling recipe???????
Thanks so much. Barbara
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Michelle on January 9th, 2012 at 8:54 pm
Hi Barbara, I don’t bake with Splenda, but would imagine that using a sugar substitute in a recipe such as this could certainly affect the texture of the final product.
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Love love love love lemon bars. Forgot about them for a while. I think the sourness is great becuase it helps the dessert not be too sweet. Yours look so good!
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I love lemon bars, and lemon anything. These look like the perfect lemon bar!
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I can literally live by citrus based desserts! Okay may be I can also live by desserts filled with nuts. TRUTH be told I can live by any kind of dessert. This surely goes on my must make list.
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I’ve eaten two desserts today already (I know!) and yet I think I could devour about four of these bad boys!! I love citrus. These lemon bars look fabulous!
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I have been seriously craving lemon bars recently, great, now I want them even more!
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I’ve never seen milk in a lemon bar recipe…maybe that’s why mine always come out so terribly!
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These looks great and I’m always looking for a good Lemon Square recipe!
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These lemon bars look so delicious! I love lemon desserts, especially in the summer when they add that bit of much-needed freshness.
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I’ve always been a lemon dessert lover. The sweet and tart combination are just like heaven to me. I can’t wait to try these bars!
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I have a wonderful lemon bar too. However, I have tried many of your suggestions, like your blackberry pie bar, so I will have to just try this recipe too. I’ll let you know how they compare.
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love making these looks delicious
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I’ve made lemon bars for a long time, but especially at the holidays. I love lemon and lime for the tart, clean taste they give food, and drinks! I have had to re-powder sugar my lemon bars, too, and they’re fine.
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Lemon is one of my favorite flavors, both in sweet and savory foods, and Lemon Bars are always a big hit around here! Great, classic recipe. Thanks for reminding me that I haven’t made these in far too long.
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Love sourness and tangyness of anything lemon. Never made these myself. Thanks for recipe!
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Ahhhh…lemon bars are one of our all time favorites!
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I love lemon bars and any lemon dessert really. Yum!
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I love lemon bars. This is such a great recipe!
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My dad has been asking me to make him lemon bars for ages. I will have to try this for him.
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LOVE LOVE LOVE Lemon bars!!!
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I know what you mean… I’m a coconut convert. Two years ago I wouldn’t touch it, now I can’t get enough. These bars look great… I had a lemon bar failure a few years back and have never tried again. These might do the trick though!
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I’ve been a lemon fan since day one. The more pucker-power, the better. Same with lime. Your bars look delicious. Lemon bars are a favorite in our house.
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I love lemon bars! They are so light and perfect with a cup of tea in the afternoon
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I love lemon-y desserts, these bars look perfect. Yumm!
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Well, I made them, and I liked them. Grating the butter was such a greasy, messy hassle, and I think you can get the same effect just cutting in the butter. I definetly will not grate butter again! But they did turn out excellent! Everyone enjoyed them, and I really liked them too (first time eating a lemon bar). I might tone down the lemon flavour slightly next time, for my family’s palette, but thats pretty much the only adjustment.
Thanks for the recipe!
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These look absolutely heavenly and delightful. Going to give them a go soon, almost certain they’re going to taste as divine as they look! Just looking at the photos are making my mouth water
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Lemon & custard flavor give a perfect balance of sweet and tasty desert.
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Oh man, these were delicious! My Dad loves lemon so I made these mainly for him…but the entire family ended up loving them as well! Definitely will be making these bars again!
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Please…..can someone help me with Lemon Bars?? I have made at least five, maybe six different recipes for Lemon Bars and NONE were any good!!!!! The shortbread has always been good but the lemon mixture is gummy,thin and just terrible.
I appreciate any and all replies.
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My most favorite lemon bars recipe so far is from Ina Garten, but I reduce the sugar in the filling to 2 1/2 cups.
http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe/index.html
I am always searching for even better, so I made your recipe today. They were very tasty, had a strong lemon flavor, and were not too sweet. I liked the crust because it was a bit thinner and a little bit more delicate. My crust did not brown as you have pictured above (and maybe that is why it seemed delicate?). I followed your directions exactly. I cooked them in a glass pan. Do you have any suggestions? Perhaps I should try again without the parchment?
Either way, I think that I now have two favorite recipes.
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Shannon on January 7th, 2012 at 6:54 pm
Okay. I now see the problem. After 20 minutes my crust had not browned, so I should have cooked it longer. Duh! I was trying to do too many things at one. Oh well!
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I make lemon bars and while they taste great, I have a couple questions. Your recipe calls for milk, doesn’t that cut the tartness of the lemon? Also, a couple of times the filling has had a cratered type look to it after its baked. Do you know what would cause that? Thanks!
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Michelle on August 10th, 2012 at 11:50 pm
Hi Anne, Yes, the milk does cut the tartness a bit, which creates a nice balance of flavor; it also helps to achieve the creamy texture. As for the craters, that could be due to some air pockets.
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Could I use 2% milk without messing up the recipe? That is all I have and want to make these today!
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Michelle on October 10th, 2012 at 5:26 pm
Hi Jody, Whole milk is best when working with custards, as it ensures a thick final product. You can try the 2%, but might find that the custard is a little thin.
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I’ve had the same problem twice when making lemon bars. I’m using the parchment paper and somehow the filling is getting underneath the crust?! It makes it a mess. Any help on why this is happening?
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Rebecca on February 4th, 2013 at 10:18 pm
Anne- Are you building the crust up along the edge? That would be my first thought. Press the crust down good on the bottom and build up about the length of a fingernail (the bed part, not to include the free edge). The other thing to check is buttering the parchment paper. Using a whole stick I rub it all over the pan, rub it onto the first layer of paper & press it down to seal the edges. I repeat the process on the second layer of paper that goes cross-wise to the first.
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I would like to say…Oh my goodness. This is a fab recipe. I made the recipe twice. Once to try it and the second time for a Super Bowl party. Nothing is left from either pan. I made this for Pintrosity’s Pinstrosiversary and because I had some delicious lemons. Here is a link to my blog posting http://alaskanfamilylife.blogspot.com/2013/02/yum-yum-yummy-lemon-bars.html
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