Introduction: The BEST Lemon Bars EVER

Picture of The BEST Lemon Bars EVER

Visit my blog for more easy, family friendly recipes!

I've always loved Lemon Bars but this recipe certainly tops any I've ever tried! I love how they're not thin but instead are the height of other dessert bars I've made in the past. I also love that they use fresh lemons! They're not too sweet but not too tart- the perfect lemon dessert for Spring!

The recipe below fills a 9x13 pan and serves a lot. One small square is a perfect serving. I'd say a pan can feed a crowd of 20+ people. If you'd like, halve the recipe and make it in an 8x8 square glass pan. Or make the 9x13 and freeze the leftovers- they freeze beautifully!

Step 1: Ingredients

Picture of Ingredients


  • 1 cup butter, softened
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 cups all-purpose flour


  • 2/3 cup fresh lemon juice {uses about 3-4 small/ medium lemons}
  • 3 TBSP lemon zest
  • 1/3 cup + 2 TBSP all purpose flour
  • 6 eggs
  • 2 1/4 cup sugar

Step 2: Mix Up the Crust

Picture of Mix Up the Crust

Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.{Note: in a couple of pictures below, I used a bakers quarter sheet. Just use a 9x13 pan. Trial and error on my part! }

Combine crust ingredients and mix well. Press into pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.

Step 3: Press Crust Into Pan and Bake

Picture of Press Crust Into Pan and Bake

Bake crust for 20 minutes.

Step 4: Prepare the Lemon Filling

Picture of Prepare the Lemon Filling

While crust is baking, prepare ingredients for the filling.

I learned a trick to get more lemon juice out of fresh lemons- put them in the microwave for 15 seconds just prior to juicing them. I haven't done any scientific research to see if this works, but I did get more than the required 2/3 cup! Also, I find it's much easier to grate the outside of the lemon for the zest prior to juicing it!

Mix all filling ingredients with a whisk in a large bowl.

Once crust is done, allow it to cool for 10-15 minutes, preferably in front of a fan so that it cools to room temperature, or close to it.

Step 5: Pour Filling Into Crust & Bake

Picture of Pour Filling Into Crust & Bake

Pour filling onto crust. Carefully put back into oven. Bake for about 35 minutes, watching the last 5 minutes that it doesn't brown excessively.

Remove from oven and dust top with powdered sugar.

Allow to cool a few hours before cutting. {If you don't have a few hours, then place them in the fridge after a while, to cool faster.}

Step 6: ENJOY!

Picture of ENJOY!

I love to serve lemon bars with a few sweet raspberries or blueberries, to balance out the lemony-tartness with a more mild flavored fresh berry.


ffarris (author)2014-03-15

They turned out great! I just used 350 F as the temperature...

klong14 (author)2014-02-23

Hiya, please can you help? I have looked several times but I am a dimwit! Please can you advise a temp to cook at? Thank you ;o)

Nulli (author)2014-02-16

Very delicious, and very easy to make!

charlie-lee-rhee (author)2014-02-13

they taste awsome(unless you burn them)

mehlani (author)2014-02-12

Yum love lemon bars I'm going to try this!

FrecklesMagee (author)2014-02-12

These look amazing!

Penolopy Bulnick (author)2014-02-12

I just love lemon everything! I bet these would taste awesome with raspberries, I've never tried them together :)

About This Instructable




More by JessicaLovesButter:The BEST Lemon Bars EVERSuper Easy Easter Marshmallow BarkBBQ Chicken Pizza
Add instructable to: