Perfect Lemon Bars

For a very, very long time, I’ve been on the search for The Perfect Lemon Bar. There are just certain times when lemon bars, and only lemon bars, will do. In Brian’s words regarding lemon bars, “I never, ever crave lemon bars but when they are in front of me, I can’t stop eating them.” I, on the other hand, do crave lemon bars. I remember with fondness growing up and making lemon bars nearly every Sunday, or so it seemed, and then stuffing my face with half the pan while watching Anne of Green Gables and Seven Brides for Seven Brothers week after week after week. But as I’ve grown up and matured just oh, so much, the lemon bars of my youth needed a slight upgrade to more lemon flavor and a more delicate crust (although I am still happy watching AofGG and Seven Brides over and over and over; my poor boys).

After tweaking my mom’s recipe, I realized it was surprisingly close to the Cook’s Illustrated recipe at which point I called off the search. I’d found The One.

Perfect Lemon Bars

These lemon bars have a wonderfully substantial ratio of crust to filling. I just can’t get enough of that buttery, tasty shortbread (made even more tender with the surprising addition of a bit of cornstarch). And while the lemon filling is perfectly and very robustly lemon, it doesn’t overpower in a way that makes you think “wow, I’m not going to be able to eat anything lemon for a week!” after tasting one. The play of lemon and sugar and eggs really works resulting in a delightfully creamy, fresh, lemony filling. Yum.

As a sidenote, in my search for The Lemon Bar, I tried a highly recommended recipe by Ina Garten. While I have nothing against her and don’t like throwing anyone under the recipe bus, so to speak (I kind of want to be her when I grow up, in fact), her lemon bar recipe, for me, was sickly sweet (3 cups of sugar!) and too tart. This version, right under my nose thanks to my mom and CI, is perfectly perfect.

Perfect Lemon Bars

One Year Ago: Make-Ahead Sausage and Egg Breakfast Bake
Two Years Ago: Blueberry Fool
Three Years Ago: Perfect Corn on the Cob

Perfect Lemon Bars

Yield: Makes 9X13-inch pan of bars

Perfect Lemon Bars

Ingredients

    For the Crust:
  • 1 3/4 cups all-purpose flour
  • 2/3 cup powdered sugar, plus extra to sprinkle on bars
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
  • For the Filling:
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon zest, from 2 large lemons
  • 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
  • 1/3 cup milk
  • Pinch of salt (about 1/8 teaspoon)

Directions

  1. Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
  2. Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
  3. For the filling, whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
  4. Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.
http://www.melskitchencafe.com/perfect-lemon-bars/
Recipe Source: adapted slightly from Cook’s Illustrated (used salted butter instead of unsalted, lowfat milk instead of whole milk, and a few other very minor changes) in combination with my mom’s 40-year old recipe

114 Responses to Lemon Bars {Perfected}

  1. If you put the word perfect before lemon bars, I just have to try them! It´s an elusive recipe, and I think it´s made worse by the difference in the lemons throughout the year. But I love your comments on this one. And they look so perfectly perfect! btw, I agree 100% with your comment about IG recipe.

  2. Lemon bars are my favorite dessert! These look heavenly!

  3. Becky says:

    Yum! My love for lemon is second only to my deep love for chocolate. I’ll totally give these a try!

  4. Jen T says:

    Yum! Lemon bars are one of my family’s favorite! Will give these a try. Thanks!

  5. Tricia` says:

    These look delicious. I will certainly try your recipe.

  6. I have been waiting for you to post this. Lemon bars are my fav! Can’t wait to try this recipe. Thanks!

  7. Gen says:

    This recipe is almost exactly like Emeril’s Super Lemony Lemon Squares. The only difference is he has an optional 2TBS limoncello in the filling, which I’ve never used. And I have to agree, this recipe is really amazing. I, too, like lots of crust and I can’t stop eating these once they’re made. :)

  8. Deb says:

    I really do not care for lemon anything, but lemon bars is one thing that I will eat that has lemon in it. Thanks for sharing, I will have to try these for sure.

  9. I love lemon bars but have never tried making them. Now that I have the perfect recipe, I think I’ll have to!

  10. kimberlee says:

    My weakness. So funny how you describe baking something and devouring them while watching weakly shows. I use to bake brownies every Sat and devour half the pan while watching 21 Jump St.
    I tried making lemon bars from scratch. Once. That didn’t go so well. So now I am loyal to Krusteaze. And I tried their recipe suggestion on the box of adding cream cheese to them and they blew my mind. They weren’t cheesecakey so much, like Baker’s Square Lemon Supreme pie. Which I don’t understand why I don’t like because I LOVE cream cheese AND lemon meringue pie. But not that together. So if you ever see the box of Krusteaze in the store, check out the recipe on the back, you should love it. And they also have lime bars. Margaritas anyone?

  11. Teresa R. says:

    I am a huge fan of cooks illustrated cookbooks. A few years ago I bought several on eBay but it seems like I never take time to sit down and look through them. Anyway, my family loves lemon bars and I know these will be great!

  12. Shannon says:

    I agree that it is so hard to find just the right combo for lemon bars and so I had given up on making them. Can’t wait to try these. They sure look perfect!

  13. I don’t even like lemon flavored desserts but these look beautiful and absolutely scrumptious!

  14. Liz says:

    Love lemon bars. Thanks Mel. I think I already copied this one. You offered it a while back. Happy 4th!

  15. Oh yes… lemon bars! Can’t wait to try your recipe!!!

  16. I saw others comment that they never crave lemon bars. I’m not sure I ever crave them either; can only say that I do like them…but then I make them and simply CAN NOT stop eating them! I’ve been making a recipe for, umm, 25 years that friends say are the best. Our recipes differ slightly but both have a lot less sugar than Emeril’s! I’m going to make yours next time; I’m now dying for a taste test comparison!

  17. Caroline says:

    These look divine:) I can’t wait to make them!

  18. Stephanie C says:

    I too crave lemon bars even though I’m a confirmed chocoholic.There are days when even chocolate doesn’t cut it. I’ve used the same recipe for over 25 years but I’ll have to try these, my recipe doesn’t have cornstarch. If it wasn’t so hot & humid today I’d try them right away. So now the craving begins……

  19. tahny says:

    Ok, I don’t know if I love AofGG more or lemon bars?! Eating these beautiful tart, buttery squares while watching my favorite movie series….that IS perfect!!!!

  20. Jordyn says:

    Lemon Bars are one of my favorite desserts! I prefer them with a lemon glaze, though, instead of powdered sugar. I think I might try your bar recipe and replace the powdered sugar on top with a glaze. :)

  21. CC says:

    I loved Ina Garten too, but her lemon bar recipe is horrid. Thank you for giving us a new alternative!

  22. I love all things lemony! Especially this time of year! My mom would go crazy for these too! So glad you have the perfect ones for us to make! :)

  23. Katie says:

    You named two of my favorite movies of all time. Along with one of my favorite desserts, and this was a perfect post just for me. Can’t wait to try these lemon bars!

  24. Katie says:

    Made these to share with our neighbors tonight. They are perfect! Perfectly sweet, perfectly tart! Loved by everyone!

  25. Amanda_AB says:

    Oh Mel, How you always seem to know what I need on a Wednesday morning. Lemon bars, pure perfection!

    Also wanted to say how very much I love you site. I can always count on your recipes to make delicious meals that my whole family will eat. Thank you for making meal planning easy and very enjoyable…not to mention tasty.

  26. These really do look like the perfect little lemon bars! I want a dozen! … And I ain’t takin’ them to no party.

  27. Michelleou says:

    Hi Mel! These lemon bars look so good! Do you think you can freeze lemon bars, or will it ruin the texture? Also, how long do these stay good at room temperature for or would you recommend storing them in the fridge?

    • Mel says:

      Michelleou – I’ve had bad luck freezing lemon bars so I don’t recommend it. The one time I tried it, the texture was super funky after thawing. I would say these stay good for 2-3 days. I like to store them in the refrigerator.

  28. Lana says:

    Ina Garten is my hero indeed. But there have been a few ‘misses’ I’ve made from her recipe collection. For instance, there was the famous Truffle Butter Pasta debacle of Christmas Eve 2010. FOUL. I guess our palettes can’t agree on everything. So yeah, I don’t think the 3 cups of sugar lemon bars would sit well with me. Nasty.

  29. Emily Marie says:

    I love you for these. I *have* been craving lemon bars, even went out and bought lemons a little bit ago and then didn’t do anything with them because I didn’t have a reliable recipe. So thank you for these, I’m sure they will be perfect!!

  30. Ava says:

    Are lime and lemon bars interchangeable?
    (will try this recipe one day)

  31. Lin says:

    I’ve been on the search for an easy lemon bars recipe and here you are posting one! This is why I love your blog so much ;)

  32. Michelle Garringer says:

    Thanks Mel, i had a bag of lemons in the fridge and was looking for recipe ideas when i saw your post. they turned out EXCELLENT! i’ve had good recipes with shortbread crusts but the cornstarch does bring it to a whole other level of yummy. thanks for the yummy homemade recipes you post :)

  33. Charlotte says:

    How did I know you would love Anne of Green Gables?? (did I mention I have an Anne??)–just finding kindred spirits makes lemon bars more delicious–and I’m glad you mentioned Cook’s Illustrated–we just got one for Christmas that I’ve only skimmed, so I may need to move it to my easytoreach cupboard now! :) Best wishes w/ all of the house-improving!

  34. Lia says:

    Thank you for this recipe! I have a summer party to go to tomorrow; I did a search on Pinterest for “lemon”, and this was the best-looking photo of the bunch. : ) I’m glad there’s no butter in the lemon topping – butter should be tucked into flaky little pockets of dough, not makin’ my lemon all butter-flavored. And I just realized this was a recent post! Perfect timing!

  35. Andrea says:

    Thanks for posting these, Mel. I needed to make dessert for the 4th, and I had no lemons but plenty of limes. I reduced the salt a bit, used limes, and added one drop of green food coloring. The lime bars are delicious!

  36. Claire says:

    Okay, your description of Sundays growing up fits mine exactly! I’m so glad you went for a thicker crust – I can’t get enough butter, ever! Thanks again, Mel! “Bless your beautiful hide!”

  37. bluebaker says:

    These look amazing. i’m going to make these next Sunday. The crust in the recipe I currenty use is hard to cut through, so I’m interested in a crust that is a little softer and less brittle. Btw, 3 of your recipes made an appearance at our July 4th bbq- grilled island chicken ( which out-did 1 other meat choice), the sugar cookie bars- I kept the icing white and added red white and blue star sprinkles ( they were so cute),But the grand finale was the red white and blue layered drink, which I made at the last minute , and everyone was already at the table, so when I brought the big, clear pitcher in, they were all amazed. I felt like I was on food network.

  38. Radhika says:

    Love the look of this. Need to make it ASAP. There goes my diet :)
    R

  39. Tyler says:

    Thanks for all the recipes. Just wondering….the oven I have here will only fit an 8X8, maybe a 9X9 square glass pan (IT SUCKS!!)….what do you suggest? Cutting the recipe in half just doesn’t seem like it would result in the proper ratios, although that would be the easiest it seems….any help?? Thanks

    • Mel says:

      Hi Tyler – hmmm, that’s a good question. I’d probably halve the recipe and use a 9X9 pan. I think the amounts would be way too much for an 8X8. Even with a 9X9, when you make the crust, eyeball it because you may want to only add 3/4 of it (but I think a full halved recipe of the filling should be fine). Good luck!

  40. Monica says:

    Hi Mel,

    Made the lemon bars today – PERFECT. Perfect amount of tartness versus sweet and I loved the crust! I’ve tried several lemon bar recipes and I think this is THE one!

    Thanks for sharing and hope you had a great weekend -

  41. Alison says:

    Made these for the fourth, delicious! Loved the crust. Definitely my new lemon bar recipe, thanks for sharing.

  42. Sheila says:

    I made these lemon bars for dessert tonight and as with all your recipes, they were delicious! I have made your French Bread Rolls many times. For a family picnic, I decided to use this roll recipe and make pepperoni rolls with it. Oh, the compliments and I am truly expecting Food Network to call me any time now . . . :-)

  43. Heidi H. says:

    I tried these–and loved love loved them!

    But my crust was not super. I think it must have been due to the butter being too soft. I blended it all in my Ninja, but the butter didn’t crumble evenly and I had spots of good crust and spots of bad crust. I will try grating it next time!

  44. Sophie says:

    Is it okay to use shortening instead of butter with this recipe?

  45. [...] desserts and they matched the color theme – double score! I love all of the recipes from Mel’s Kitchen Cafe that I have tried and so although I hadn’t had this recipe before, I knew they would be good. [...]

  46. Kimiko says:

    OMG Mel, I just had to come back to this post to let you know how glad I am that you shared this recipe. I’m currently eating these lemon bars right now and they truly are “perfect!” They remind me so much of my mom’s lemon meringue pie. Thank you for my new favorite lemon bar recipe. :)

  47. Cammee says:

    My mom never made Lemon Bars, but I had an aunt that made them for family parties. I would eat so many I would be sick. Now they are a staple and I confess, I sometimes have to make them in the winter to satisfy lemon cravings! I can’t wait to try these perfect ones!

  48. Frances says:

    I followed your recipe and just took my lemon bars out of the oven. I can’t wait to try it out! It’s the first time I’ve made lemon bars so… :)

  49. Misty says:

    Lemon Bars were the first thing I ever baked by myself! I was 12 years old and SO proud that I made them no less than 50 times in one year, eating most of them before they’d even cooled in the pan. I still have my handwritten/doodled/colored recipe card that I penned when I was 12 and this new recipe will go alongside of it :) Can’t wait to try these!

  50. Laura O says:

    I made these last night and they were heavenly! Just like a ray of sunshine!!

  51. Trinity says:

    I just made these today & they are truly perfect! Thank you so much!!

  52. Ellie says:

    I made these for Labor Day. I wanted them to be the best lemon bars I’ve ever tasted, but I’m not sure they were. Don’t get me wrong – they were very good, but not mind-blowing the way some commenters are saying.

    Love Mel and her recipes. She’s definitely right, though – these are better than the Ina Garten recipe.

  53. rose says:

    hi: i don’t have 9×13, but i have 10×15 pan, do you know if i need to add half recipe to this in order to fit in my pan? thanks.

    • Mel says:

      Rose – I think one and a halving the recipe would actually be too much for your size of pan. If I were you, I’d use aluminum foil to make a barrier inside of your pan to approximate the 9X13-inch size and then just proceed with the recipe as normal..

  54. rose says:

    that’s a good idea. thanks. Rose

  55. Tamitown says:

    I just made the lemon bars. Final cooling period in progress. Crust is aromatic and beautiful. Just like shortcake. My house smells like angels farted. Filling turned out perfect. Perfect balance. Its a countdown til we attack. Dessert may come before dinner. A good sign.

  56. Amanda says:

    Holy Cow….. I made these this morning and OMG…. So good. Just the right amount of lemon. I added 4T extra of butter and used my food processor to make crust. I also added one extra egg white to the filling… Thank you for the wonderful recipe. They sure are addicting.

  57. Richelle says:

    I am not a fan of lemon for dessert. I just don’t really get the sour taste into sweet things. My husband however, is the opposite so he decided to make it one day. Did I mention he does not really cook except for his infamous spaghetti, a.k.a secret sauce comes in a jar? Well, he found your site—thank goodness!! The lemon bars were AMAZING! Just perfect! I am now a fan! Many thanks!!

  58. irene says:

    I made these and presented them to a friend at work. She had originally planned on sharing them, but after her first bite, she covered them up on her desk to keep for herself! Thank you for sharing this great recipe!

  59. Angie says:

    I just made these. The crust is delicious. A basic buttery shortbread. The filling is just the right amount of lemony and sweet. It hasn’t completely cooled, I left it in the oven closer to 30 mins and it is still kinda loose/gooey. Hopefully it firms a tad. I made a raspberry curd and marbled it in the bar. It pairs nicely. Overall, a good recipe worth giving a shot.

  60. Bar Grating says:

    I loved Ina …………………………Thank you for giving us a new alternative!

  61. MARINA hernandez says:

    feliz Año 2014!!! mel…
    Since a find your blog, is a most , that every time i need
    a recipe..i will find it in your blog….i have a small yellow lemon tree at mi house
    that produce a lottt of lemons, and i want a desert recipe for my happy new year family party..and this recipe ….goodness!! The lemon bars were AMAZING! Just perfect!! Many thanks!!

  62. Alison says:

    I made these Lemon Bars for a party recently and I had more than one person come up to me and say – “these are the best Lemon Bars I’ve ever had.”

    I’m making them again this weekend. Thanks for sharing the recipe!

  63. Coralie says:

    My new go to recipe, I cut the sugar in the lemon custard by 1/4 ~ amazing, woke up early to make dessert for lunch after church, yes they are that easy!

  64. These are perfect! Just found your website today and made these. Oh my goodness, I can’t wait to try more of your recipes!

  65. Deb says:

    “Perfect” is right! These are delicious and SO easy to make. You won’t find a better lemon bar recipe.

  66. Connie says:

    I really wanted to love these, but unfortunately, my results weren’t as good as the name, picture or description implies. The cookie layer wasn’t as thick as depicted even though I used a 9 x 13 pan. The crust didn’t brown either. The filling was tasty. Keep in mind that powdered sugar “melts away” and must be replenished before service. And, Lemon Bars do not keep so I would recommend making and serving in the same day. I will keep looking because this recipe is NOT perfect, although it was appealing due to less sugar.

  67. Keri says:

    Just made these for a party tomorrow and they turned out pretty good. I personally thought the filling wasn’t quite sweet enough so next time I’ll add a little more sugar or maybe just a little less lemon juice. The crust was amazing though!!

  68. Christine S says:

    Just finished making these up and they are delicious. Technically they need to cool more but I couldn’t resist and I might eat the entire thing by myself. Easy to make and prep. Thank you for sharing!

  69. Melissa says:

    I made these last weekend and they were THE BEST lemon bars ever. I won’t tell you how many I ate. AMAZING!

  70. Joyce says:

    Hi Mel
    I live in Italy and the lemon trees in our neighbourhood are loaded with fruit at the moment so I’ve been making lemon desserts and sweets. Your lemon bars were just delicious and I posted the recipe (which I modified slightly as I preferred a little less sugar) on my blog: karmaroma.joydaz.ca. Thanks for a really yummy teatime treat.

  71. […] Crust adapted from Martha with filling from Mel […]

  72. DJ says:

    The filling was delicious but the crust was really hard.

  73. xochilt jimenez says:

    I followed the recipe to a T, and mine came out NOT so Perfect :/….When I took them out the top looked firm and how the directions describe…I let it cool for over two hrs then went in to take a bite…First reaction, “ugh gooey and taste like I’m eating a quiche” I don’t think the filling layer cooked all the way, compared to the picture above mine definitely does not looked throughly cooked. This recipe has too much of an egg taste for me, personally. And although I had read reviews about more than 3 eggs on any given lemon bar recipe would taste egg-ish…I still wanted to try this recipe, because of its title…But I believe that next time I will go with a recipe that calls for 2 eggs instead of 4…

    Now I’m facing the decision…

    To put or not to put in back in the over, even though its cooled for 2hrs….Hmm I guess i’ll give it try since the taste wasn’t what I thought it would be.

  74. A Visitor says:

    After hunting on the internet for a recipe that looked like “the” one, I found yours. I just made these. ABSOLUTELY FABULOUS. Thank you

  75. Lisa S says:

    I just made these today for a Spring lunch at work tomorrow. I don’t know what I did wrong but the filling ran underneath the crust and it turned out to be a gooey mess. It’s like I have lemon upside down bars. I lined the pan with parchment and pushed the crust up the sides 1/2 inch like the recipe says. Disappointed that I can’t share these tomorrow.

  76. Lyndi says:

    Made these today and they were fantastic! A friend gave me some beautiful Meyer lemons from her tree and they were perfect for this recipe. Definitely a keeper!
    Next on list my list to try are the crispy burritos. Thanks for sharing!

  77. Kate says:

    I made these for a friend’s birthday and they were a big hit! I had searched for the perfect lemon bar a few years back and given up but I think this is it. I almost made in Ina’s glad I saw this one. Thank you

  78. Lori says:

    These lemon bars are incredible! Thanks, Mel!

  79. […] (you might just need to bake the bars a bit longer).  I adapted the recipe slightly from this recipe, with great […]

  80. Liana H says:

    Mel, these lemon bars are perfect. I made half a batch for Easter yesterday and everyone devoured them! They are simple to make and the taste is amazing! My first attempt at lemon bars were Ina Garten’s recipe but they were terrible! Lucky for me I turned to your website and found the perfect recipe. I knew you would not disappoint. Everything I make from this site tastes awesome. Many thanks!
    Liana from Canada

  81. Mary says:

    Could I halve this recipe to fit an 8×8 inch baking pan? Also, could you describe the consistency of the bottom layer/crust? It says to cut in softened butter till the mixture resembles coarse crumbs but I don’t think softened butter has that effect. Cold butter does. So I’m a little confused about how the crust mixture should look like after cutting in the butter.

    • Mel says:

      Mary – Yes, it can be halved for an 8X8 inch pan although the crust may be a bit thicker. And the texture of the crust is like coarse crumbs, even with the softened butter – it’s just slightly softer to the touch.

  82. Amy says:

    Wow, these look perfect! Just what I have been looking for! Thanks, Mel!

  83. angie says:

    HOLEY MOLEY! These are the BOMB!
    Thank you again for another out of this world recipe!

  84. Kaye says:

    Marvelous! I’d never made lemon bars before. These came together so nicely & were an absolute HIT! This is now a staple recipe for me. Thank you!

  85. viktoriya says:

    Could you use bottled lemon juice? Would the taste be any different?

    • Mel says:

      Hi Viktoriya – I would definitely try and use fresh lemon juice – because the lemon flavor is so predominant, I think the bottled lemon juice will make it taste less fresh (and kind of plasticky).

  86. DeAnn says:

    Thank you for this lemon bar recipe! It is the best I’ve ever made.

  87. Viktoriya says:

    How would you store these?

  88. Michele says:

    Can you substitute anything for cornstarch? Maybe flour…

    • Mel says:

      Michele – Good question but I’m really not sure since I haven’t subbed anything. Worth a try, though. Good luck if you try it.

  89. Mommy Melissa says:

    Just pulled these out, stuck a tooth pick in the center to have a taste of the filling…Yummo! I doubled the recipe and placed in disposable 9×9 pans… We like thick crust and filling… Baked 35 minutes. Sure they will be absolutely amazing tomorrow at work… Thanks for the recipe :)

  90. Toby le rone says:

    High, this recipe looks great and I’d love to give it go but I’m in England and we use metric measurements over here. If you know the conversions to grams it would be great if you could post it on here. If not, just tell how many ounces are a cup measurement?

  91. B. J. Apsley says:

    Mel: Just recently discovered your web site and have found lots of recipes I want to try. Today, I wanted to make something special to send to my brother for his birthday and he loves lemon bars. Made these today and the whole family fell in love with these. Definitely a keeper. Can’t wait to try more recipes from this site. Thanks!/bj

  92. Roberta Klink says:

    Why do you have to line your pan with foil/ parchment paper and why do you have to build the crust up 1/2 inch up the sides. I never do that with my lemon bar recipe, which I might assume is equally delicious. I thought yours sounded interesting with the addition of the cornstarch in the crust so I’m going to give them a try, but just wondering why the lining and building of the sides????

    • Mel says:

      Roberta Klink – I always line my pan with foil since it makes for much easier cleanup (especially with the sticky lemon bar filling). I like building up the sides so there is crust encasing a lot of the filling but you don’t have to do that.

  93. janet says:

    just didn’t think very highly of the filling reminded me more of lemon curd than lemon bars. the crust was ok thought might try the crust with a different filling

  94. I’m really enjoying the design and layout of your blog.
    It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a designer to create your theme?
    Great work!

  95. Becky says:

    A couple months ago, I starting baking every week for my husbands employees. (It helps me curb my baking desires and sends away a lot of unneeded sweets since it is only my hubs and I). So far this is the only lemon bar recipe that I have tried that I love. I want to be selfish and eat the whole pan over a few days instead of sending the bars into work with him tomorrow. I have decided to work my way through all of your bar recipes, so next up for everyone are the sugar cookie bars. :)

  96. Leonie says:

    I made these yesterday after having disaster after disaster making lemon bars… Lemon omelets anyone? Anyway, this one is perfect. Perfect perfect perfect! My 3 year old loves them and he rarely eats lemon things. I left off the sugar dusting at the end because I prefer them that way. Thank you for this wonderful (and successful) recipe!

  97. Ana says:

    someone made this recipe and tell me if it’s good? Thanks! :-)

  98. Ana says:

    I made the recipe and the crust turned out hard (gummy) :( What did I possibly do wrong?

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