The Very Best Lemon Bars

Time to Cook: 
40 min
Time to Prepare: 
15 min
Number of Servings: 
24
Learn More About This Recipe +

Lemon bars have to be just right-not too runny, with just the right amount of pucker from the tart lemon, and yet sweet enough that you'll want another one. These lemon bars are about as perfect as you can get. They have often requested by friends and family, and if I make them I need to get rid of them right away before I eat the entire pan.

The best thing is that they are so easy, you can easily whip up a batch for Mother's day. With a little garnish of whipping cream and fresh berries, Mom will be the happiest lady ever.
 

Light and lemony, betcha can't eat just one!

Ingredients

Crust:

1 cup unsalted butter

1/2 cup icing sugar

2 tsp lemon zest

2 cups flour

1 pinch salt

Filling:

4 eggs

2 cups sugar

4 tbsp flour

7 tbsp lemon juice

2 tsp grated lemon zest


Directions

1. Butter a 9x13 inch pan and then line it with parchment paper, making sure that the paper goes over the sides of the pan. Pre-heat the oven to 350 F.

2. Beat the butter in the bowl of an electric mixer until creamy. Add the sugar and beat well. Turn the mixer to low and add the flour, lemon zest, and salt. Mix until it comes together like a cookie butter dough.

3. Press the dough evenly into the bottom of your pan and bake in the middle of the oven for about 15-20 minutes, until lightly browned.

4. While the crust is baking, measure out your filling ingredients into a large bowl. Mix them well with with a whisk until smooth. When the crust comes out of the oven, pour the filling in over the hot crust and put it back into the oven. Bake for 20 minutes until the edges are lightly browned and the top looks slightly dry.

lemon bars

5. Let the bars cool to room temperature  in the pan on a wire rack. When they are fully cooled, dust them lightly with icing sugar to coat. Using the parchment paper as handles, lift the bars from the pan and put them on a cutting board. Cut into squares. These keep best in a sealed container in the fridge for about 5 days.

 

Adapted from the Fannie Farmer Cookbook