Lemon Bars

Total Time:
1 hr 35 min
Prep:
10 min
Inactive:
30 min
Cook:
55 min

Yield:
20 squares or 40 triangles
Level:
Intermediate

Ingredients
  • For the crust:
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • For the filling:
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

  • Cut into triangles and dust with confectioners' sugar.


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4.4 591
Easy. Delicious. Not too sour. Gone in a flash. item not reviewed by moderator and published
Amazing recipe. Made this twice now and my family loves them. This time around i made the filling with limes and a bit of vanilla. Used a little under a cup of juice to tone down the tartness and they are devine.. thank you for the recipe! item not reviewed by moderator and published
I've been making these lemon bars for years, always a huge hit - but the last few batches, for some reason, after I mix in the lemon juice (I use Meyer), I get a foam on top of the filling, which tends to brown and get crusty.   I tried to skim it off, but then of course I lose filling... Not sure what is going on, because nothing is different - any feedback or ideas would be most welcome!! item not reviewed by moderator and published
This recipe is great and very easy.  item not reviewed by moderator and published
For all those that don't like this! YES!  This is a recipe for those who like a TART lemon bar.  This is not for those who want a  sweet bar.  I have been making these for years and LOVE THEM and for THAT REASON!  They are WONDERFULLY TART AND BITTER.  If your taste buds don't like that, don't bash the recipe.  UNDERDTAND WHY you DON'T like the recipe and leave it alone.  The recipe is not flawed and neither are you, but don't bash it because your taste isn't the same. item not reviewed by moderator and published
The perfect balance of sweet and tart, as a lemon bar should be. Make sure you correctly zest the lemon . Failure to do so will result in bitterness. This recipe is for skilled bakers as so many are. item not reviewed by moderator and published
This review is awaiting moderation item not reviewed by moderator and pending
SOOOO GOOD I MADE THESE THIS TIME WITH COCONUT SHREDDED IN THE CRUST & IN THE FILLING I ALSO USED 1/2C.LIME & LEMON JUICE EACH TO DO SOMETHING DIFFERENT.ALSO I ADDED DRIED CRAISINS TO THE BATTER.YUMMY TY INA & FOODNETWORK  item not reviewed by moderator and published
I was very disappointed.  My husband and I could barely eat it.  In fact, I threw some away.  It was very tart and bitter.  I like to buy organic, and felt I had to buy organic lemons since the recipe used the peel.  Unfortunately, organic lemons are very small at the store I go to.  Grating and juicing 6 puny lemons was time consuming.  Also, extra large eggs are more costly. The best thing I can say about the lemon bars is that the crust was delicious. item not reviewed by moderator and published
Double this recipe and it works great! Fills a standard half sheet with 1 1/2 inch lip. I left out a cup or so of filling as I was nervous with it being so full. It worked out perfectly! I have Made this as a single batch as well. Works well. Always slice chilled. Filling doesn't ooze even after they have come to room temperature. Wonderfully tart and baked about 45 minutes for doubled recipe (of course I bake until done, filling set). Always use this crust. Pat in the pan is the way to go! item not reviewed by moderator and published
I've made Lemon Bars for years, but was looking for a recipe with more filling - this one certainly has it. This is the same basic recipe I have always used, but "kicked up a notch" with a richer crust and more filling.  What could be wrong with that?  Nothing, in my opinion.  <div><br /></div><div>I followed the ingredients list, but I prepared everything in my food processor, as I did with my old recipe.  It all came together beautifully.  I baked it in a metal 9x13 pan lined with nonstick foil (for easy removal, cutting and clean up) at 350'  in a convection oven for about 25-27 minutes.  I could barely wait for it to cool long enough to cut a piece.  Delicious!  Making this with Meyer Lemons (I have a tree) made good use of the juice and was not as tart as other reviewers complained about...perhaps they were using Lisbon lemons which are  quite sour.  The low acidity of the Meyer Lemons lends itself nicely to lemon bars, pies, etc. where you want the lemon flavor but so much sourness.  </div><div><br /></div><div>For the reviewer who asked about using salted butter - salted butter should be reserved for table use, not cooking; so, if you choose to use it instead, do so at your own risk and remember  if finished product does not taste right, the recipe is not at fault.</div> item not reviewed by moderator and published
When I make these for people who haven't had them before, they often tell me they are the best lemon bars they have ever had. I see that there are some people who didn't have the best results. It's not the recipe, I can tell you that. A few tips: Don't alter the recipe. Don't substitute large eggs or bottled lemon juice. All ingredients should be at room temperature; no cold eggs or butter. When measuring flour, do not shake the flour down in the cup (not how you measure flour). If you use dark non-stick pan, bake at 325 degrees instead. The baking time is only an estimate. To avoid overbaking or underbaking, pull it out when there's only the slightest jiggle in the very center. Let them sit overnight, or make them in the morning and let them sit until evening. One more thing: acid in the lemon juice can partially cook the eggs. Do not mix the lemon juice directly with the eggs alone and let it sit while you are measuring out flour and sugar. item not reviewed by moderator and published
The crust crust was delious but the lemon was to bitter and over powering. item not reviewed by moderator and published
I made this for the first time in my life and it came out great! I used lemons from my tree (which made it more fun) and my husband ate all of it and would not let me take to work to share. :)  item not reviewed by moderator and published
I  was disappointed with this recipe.  I followed it exactly, except i coked it about 5 minutes longer because it wasn't set.  The curd was gooey and overpowered the crust.  I would not use this recipe again. item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
Gross. Followed recipe exactly. Too much sugar and too many eggs . Smelled like a burnt omelet coming out of the oven. Just wasted about three hours of my life. One star for the crust that might have potential with some major adjustments. item not reviewed by moderator and published
I never made lemon bars before.  I love the flavor of these - very sweet, but an indulgent treat. The bars were crunchier than others I have tasted.  I watched the video as I made the recipe, rather than reading the instructions, which are different than the video in places.  I did not have time to chill the dough before pre-baking so I skipped that step and it turned out fine.  I did let the dough come to room temperature after baking.  I used 6 large eggs rather than extra-large because Ina didn't say extra-large in the video.  As others have mentioned, the curd is a lot - the bars turn out very thick.  Next time I will pour less curd.  Also, though bars did not stick to the pan, getting them out took some work.  Though Ina said not to, I will use parchment on the bottom of the pan next time.   item not reviewed by moderator and published
Loved the recipe - I too cut back on the sugar.  I cut back by 1/4 - lemons were tart and the tart and sweet I really like…crust very good and held up - a bit thick for my pan.  GREAT recipe! <div><br /></div> item not reviewed by moderator and published
A perfect mix of tart and sweet. Easy recipe, too. I baked 10 minutes more than instructed just to err on the cautious side. The top bit came out slightly brown but after dusting it with confectioner's sugar, it looked beautiful. Make sure you let it cool completely to get clean slices.  item not reviewed by moderator and published
Followed recipe and they turned out perfect.   Considering I never made them before I was pleasantly surprised. I agree with Margo cut small - my coworkers loved them, even the ones who never had it before, they came back for more -LOL. item not reviewed by moderator and published
I made these and was not impressed. I've definitely made better lemon bars. The filling came out too gooey, there are far too many eggs and too much sugar. I followed the recipe exactly. item not reviewed by moderator and published
What would happen if I used salted butter instead of unsalted butter and didn't add the salt for the crust? item not reviewed by moderator and published
Followed the directions exactly however the filling remains gooey. Disappointing. item not reviewed by moderator and published
Excellent! I only used 2 cups sugar and 3/4 cup lemon (added water to lemon juice to make 1 cup) item not reviewed by moderator and published
Absolutely the best lemon bars I've made - Follow directions exactly - You need to cut small pieces - The taste is perfect, sweet and tart - Cooking time took more like 45 to 50 minutes - If you like lemon bars you will love these ENJOY !    item not reviewed by moderator and published
Holy SUGAR Batman :( Way, Way, Way to much. I recommend at least halfing it if not more. <br /> item not reviewed by moderator and published
Honestly wish I could rate 0 stars. This recipe came out terrible and I have been doing advanced baking for many years. There are too many eggs and after a day, it starts to smell and taste like eggs-not lemon. They should be called Sugary-egg bars because the amount of sugar and eggs takes away the lemon flavor. The crust also comes out too buttery. I would not recommend this.  item not reviewed by moderator and published
I normally avoid the video, but watched it afterward and my crust tasted terrible. The video states "butter" not unsalted, plus one teaspoon salt. The written recipe says 1/8 teaspoon salt. Big difference. The written recipe also doesn't indicate to chill 15 minutes prior to baking, nor to chill before topping with filling. Also none of the steps to mixing the filling are indicated on the written. Instructions should match! That said, the tart lemon filling was tasty, but the crust was too hard. I will probably make it again with the recipe tweaked. Other recipes don't have enough lemon. item not reviewed by moderator and published
<span>Absolutely delicious.</span><div><span>  I will definitely be making this again, only in thumbprint cookie form with basil and thyme folded into the shortbread dough!  However, I will also plan on cutting down on the amount of sugar.  There is so much sugar in this recipe that it's just one falling toe and finger away from type 2 diabetes.  </span><div>To the people having trouble with the curd firming while baking:  Add 2 Tbl of cornstarch and 1 egg yolk to the filling.  This should give you the desired texture.</div><div>And to the person with flour rising to the top during baking:  Strain the filling whilst whisking it through a fine mesh strainer.</div><div>Thanks so much Ina.  Clearly there's a reason as to why your recipes are highly rated.</div><div><br /></div></div> item not reviewed by moderator and published
Fantastic made these today. Really great taste love everything about it made a few alterations I put wax paper in the pan before hand didn't take flour and roll the dough just rolled it no extra flour and patted it dry in dish then did everything else it said it also took zest from all six lemons. Then used three whole lemons for the juice so it was all fresh  item not reviewed by moderator and published
While these are good, I think that there is too much filling and it makes them to tart for many people, myself included. I also had to cook them longer than the recipe stated, once again I think its because there is too much filling. Next time I make them, I'm not going to put as much filling in so that the crust to curd ratio is a bit better for my palate.  item not reviewed by moderator and published
To Michelle P. ... The filling for the lemon bars IS the lemon curd. While lemon curd is usually prepared in a bowl over simmering water, and often includes butter...any mixture of lemon juice and sugar that is thickened with eggs can be considered a lemon "curd". item not reviewed by moderator and published
FN comment states Ina uses lemon curd to cut the tartness.... The recipe does NOT use lemon curd.... item not reviewed by moderator and published
I made these for my daughter's wedding, and they were first class. They are quite tart, but sweet enough, and the crust is so buttery. Cutting them was easy because I used parchment paper, and the triangular shape was pretty.  item not reviewed by moderator and published
Crust was too puffy and chewy, I prefer a flaky lemon bar. <br /> item not reviewed by moderator and published
Made this tonight, recipe was perfect, came out delicious. Although I cut down on some of the curd filling because I prefer it a little doughier. Still worked. item not reviewed by moderator and published
I absolutely loved this recipe and so did my family. I baked the crust for 30 minutes and baked the filling for 50 minutes. It set much better but I also put it in the fridge overnight and they came out perfect. I'm not nuts about the slightly harder outter layer but it still tasted addictive. item not reviewed by moderator and published
Followed the recipe exactly, but the bars didn't set fully. Also, very tart. IF I make them again, Ill be using less lemon juice. item not reviewed by moderator and published
Followed it exactly and while the flavor is amazing, my bars ended up with a semi hard crust on the top which, I presume, is from the flour in the lemon curd. While the crust got hard, the curd didn't quite set, so it tastes like a delicious lemon pudding. I am not impressed. I expected these to be perfect. item not reviewed by moderator and published
Amazing. My family and guests loved it. Not sure how some people had trouble with the recipe. So super easy. item not reviewed by moderator and published
It never mentioned greasing the pan. Ina mentioned with all the butter no need to grease. Loved the bars but impossible to get out of the pan. If you need to refrigerate before cutting, please say so. Otherwise, love these bars. item not reviewed by moderator and published
I totally agree with dburnt. I baked it for 40 minutes &amp; the filling still didn't set all the way through. item not reviewed by moderator and published
Fantastic! Perfect blend of sweet and sour! My family and coworkers are begging me to make more! :D item not reviewed by moderator and published
This recipe is perfect! To the reviewers saying that it is too tart, you have to adjust the sugar based on the tartness of lemons you use. Every lemon is different. One time when I really wanted lemon bars, but had no fresh lemons, I used bottled lemon juice instead of fresh and lemon oil in place of the zest. It was PERFECT. In fact, so perfect that I make these bars with bottled juice and lemon oil all the time now. Please note, its not lemon extract, but lemon oil. Incredibly strong with no bitterness whatsoever. I lined a 13x9 baking dish with foil, sprayed the foil with nonstick spray, then followed the directions exactly. After the bars cooled to room temperature, I put them in the refrigerator overnight. In the morning, I lifted the foil and bars right out of the pan. The bars were so solid that I stood the bars on their side and peeled the foil right off the bottom easily. Then slicing them was a snap! item not reviewed by moderator and published
This is both easy and a top shelf recipe. I recommend watching the video of Ina making these Lemon Bars, it makes it even easier. This recipe goes to the front of the line. A+ item not reviewed by moderator and published
Even after 40 minutes of second bake, the filling never set. Bottom crust is dark brown, yet the topping is not cooked. Disappointing (took my husband forever to squeeze those lemons!) item not reviewed by moderator and published
Just made this recipe with Cup4Cup flour, and it came out PERFECT. Keep an eye on it when the filling is baking, though: I aimed to take it out right when it had set, and that was on the early end of the listed baking time. item not reviewed by moderator and published
I must be cursed and won't ever be able to make lemon bars. I didn't grease the pan as stated, bars got super crusty on the top and wouldn't come out of the pan and also didn't fully bake. Tried a 2nd time greasing the pan, same problem! I've had this same issue with 3 other lemon bar recipes. I love many of Ina's other treats, so I had hope for this one. item not reviewed by moderator and published
This is the PERFECT lemon bar recipe! I'm from lemon country (SB County) and lost my cherished family recipe. This is tastes identical! I only had large eggs so I used 7 whole large eggs instead of 6 XL eggs. It took about 10-15 for the second baking. Otherwise, it was the same. I made sure to check the lemon mixture for sweet/sour balance before baking which is a must when cooking with fresh lemons. item not reviewed by moderator and published
These are a go-to recipe of mine and they never disappoint. I follow the recipe exactly and LOVE the shortbread crust + the tart/sweet of the lemon filling. They even freeze great - we were eating lemon bars for weeks! item not reviewed by moderator and published
I have made these four times now. best lemon bars I've ever had and only recipe I use. item not reviewed by moderator and published
What would happen if I do not use all 3 cups of sugar? Would the texture be runny and not set? item not reviewed by moderator and published
Made these as written and found them to be WAY too tart. Took them to work with a heavy dusting of powdered sugar, but people took one bite and said the same thing (before throwing them away). Will try another recipe, but I'm still a big Ina fan. item not reviewed by moderator and published
I made these last night with no alterations to the original recipe (save that I forgot to zest my lemons, HOWEVER next time around I won't even bother zesting them because) it was absolutely delicious. Many people have been saying that they're too tart, but they ARE lemon bars so that's to be expected. The crust is shortbread which is not only yummy but goes well with these bars and will not fall apart when cut. Consistency of the lemon curd was good, not rubbery if you do not over bake. These go great with a cup of black coffee or even a nice tall glass of cold milk. I'm considering not sharing these with anyone. item not reviewed by moderator and published
Hi... I halved the recipe and made a delicious lemonbars. But to be honest, I added more lemon juice ( as I happened to squeeze more than required) so I ended up having a very lemony bar. So I am thinking of making some frosting with cream cheese. Please help. item not reviewed by moderator and published
I doubled this recipe, as is, to feed a large crowd, they were loved by everyone, especially my gourmet friends. Ina has it going on! item not reviewed by moderator and published
These are soooo good. My husband calls them "Lemon Crack" because they are so addictive. Just follow the recipe exactly, and nothing lemon flavored comes close to these goodies. item not reviewed by moderator and published
Tasty - couldn't eat more than one. Still very tart! Wanted something a tad less tart! item not reviewed by moderator and published
Oh. Yum. Don't tell my mom but these Lemon Bars are better than hers. item not reviewed by moderator and published
loved them item not reviewed by moderator and published
I had 25 new friends for a cook out and they absolutely raved about these lemon bars. I seldom cook &amp; I can't remember the last time I did any baking-(I'm not known for my expertise in the kitchen-in fact, just the opposite). Knowing my cooking limitations, I was a nervous wreck. I made these exactly as recipe states with one exception, I don't have a mixer (remember, I never bake)-in fact, I had to go to the grocery store to buy a 13X9 pan. Instead of a mixer, I used my Ninja food processor (that I also just bought) with the plastic dough blade and used the pulse button to combine the flour &amp; salt. Since the top of a Ninja processor doesn't have an opening to allow you to add ingredients as it's running, I added approx. a half cup of flour at a time &amp; pushed the pulse button a few times each until both cups of flour had been added - it worked out GREAT &amp; so easy. I cut 6 across the long side &amp; 4 across the short side of the pan for 24 squares - Easier to cut if you refrigerate 1st item not reviewed by moderator and published
By rushing I missed precooking crust so I baked on the lowest oven rack. Cooked additional 10 mins (until top started to brown). BEST LEMON BARS EVER! item not reviewed by moderator and published
loved these. I was looking for a tart lemon bar recipe none ever have enough lemon flavor for me. This one satisfied. I read some reviews saying they were rubbery but mine came out creamy. My friends also loved them. I have never written a review for anything before but I had to comment on this one. If you like a tart lemon lemon bar this is the one. item not reviewed by moderator and published
Perfect textures and taste. I made them with Meyer lemons and they were a hit. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
I don't know I completely forgot to double check, and ended up with no sugar n the filling! :( so disappointed. But I tried it first at my s=cooking class and they were great. So I loved them, just not when I made them myself hahaha, but that's my fault. item not reviewed by moderator and published
I love a lemon bar recipe where there is enough crust to go up the sides like this does. Also I like a thick lemony bar. This recipe fits all the criteria. Thanks Ina! item not reviewed by moderator and published
Can you substitute margarine for butter to make it non dairy? item not reviewed by moderator and published
I just threw away all the lemon bars, the crust is good but 1 cup flour in the lemon filling is too much and they were like rubber! item not reviewed by moderator and published
These were really worth the time to make. They are delicious item not reviewed by moderator and published
Very tasty! My favorite lemon bar recipe hands down. I have yet to try an Ina recipe that I didn't like! item not reviewed by moderator and published
Awesome! I added macadamia nuts and white chocolate chips to the crust and toasted coconut to add to the top. My baby nephew just started college and I have quite a line up of bar cookies, brownies and pound cake to bake, ship, eat and toss the pan! Outrageous brownies are coming, it's still summer so I made a batch of lemon and a batch of lime bars and they taste fantastic, hoping they ship well too. Thanks for some great care package recipes! item not reviewed by moderator and published
Good recipe, pretty lemony item not reviewed by moderator and published
These Lemon Bars are perfect and delicious! If you follow the recipe exactly, including chilling the dough, you won't have a problem. These were perfect lemony/tart/sweet; just make sure not to add your powdered sugar until right before serving. The crust is also delicious. These were the hit of my dessert bar at my recent family reunion, along with Ina's Pecan Squares and Outrageous Brownies! THANK YOU INA FOR ALL YOUR WONDERFUL RECIPES; YOU ROCK! item not reviewed by moderator and published
Ive made this so many times and always get rave reviews. The only thing I do differently is make 1 1/2 times crust and put it into a half sheet instead of a 9x12. That way I get at least 40 pieces. I guess I just think the lemon bars should be thinner. Everything else is perfect though! item not reviewed by moderator and published
I was very disappointed with the outcome of this recipe. The crust was too "cakey" and the filling, while very lemony, was sort of gelatinous, not a pleasant texture at all. item not reviewed by moderator and published
These were pretty good. The lemon flavor is tart and bright, but I modified the recipe after reading the reviews by backing off on the sugar in the lemon mixture to 1-1/2 cups and I used the zest of 2 full lemons so it was more like 3 heaping tablespoons because I like the lemon more tart than sweet. I am glad I did because 3 cups would have been way too sweet. Also, I used 4 lemons and had only 1/2 cup of lemon juice. I used some clementines to make up the difference and found the flavor to be equivalent to meyer lemons (serendipity! The crust is a traditional shortbread, and therefore not that sweet. I would have preferred a crust with a little more sweetness, closer to a sugar cookie. Overall, pretty good. My son loved them. I gave the recipe 4 stars because of the adjustments I had to make to suit my taste. item not reviewed by moderator and published
These bars are heavenly for those of us who love lemony tartness. They're a cinch to make. I alter the recipe by adding the zest of both the lemons I use for the juice (usually two, which is probably close to 1/4 cup. Keep your eye on the oven and check 5 minutes before you're supposed to. Once you start seeing small bubbles on the surface think about taking them out. They look great with powdered sugar, but it wasn't long before the sugar dissolved into the bar, so you may want to omit the sugar until the last minute. item not reviewed by moderator and published
Just amazing! So easy my daughter repeated it on her own and she's only 10! Our neighbors regularly request them now. item not reviewed by moderator and published
I used this recipe for the first time to take to our neighborhood fish fry. HOLY Haybales they were the hit of the dessert bar. They are So lemony and refreshing and the color was a vibrant beautifu, sunshiny yellow. I wish I could have taken the credit but only Ina is worthy. Thank you foodnetwork for giving Ina a show and making it possible for me a home cook to make such a professional, successful dessert. item not reviewed by moderator and published
I really loved it. If people think it taste like candy it must be good. It's a bar so it has a delicious shortbread cookie (pie crust/butter cookie flavor, texture, but with a slight bite (or crunch to it. Awesome filling, and it bakes an amazing lemon sugar candy crust on top that sets it off. I highly recommend it. I have seen them served with a Raspberry Sauce or Fresh Blueberries before. item not reviewed by moderator and published
These are the best and my other lemon bar recipe, that I thought was good, is history. I like the amount of filling in these. For me, it is the perfect balance of tangy and sweet. I followed the recipe exactly except for letting the dough chill (I needed to make these fast and they were so good. This will be the recipe I use from now on. item not reviewed by moderator and published
I made these yesterday and they were delicious. Did not change a thing and worked very well, no lumps in the filling. I waited as suggested by some of the reviews I read, until I was ready to pour the filling over the crust before actually mixing the lemon juice, eggs, etc. The only tiny change I might make next time is reduce the amount of filling, as one of my tasters thought there was too much filling. item not reviewed by moderator and published
As usual, Ina's recipe was flawless. I made a change to this recipe though, I used key limes instead of lemons. They tasted tart, smooth and very fresh, like summertime. The recipe is easy to follow and they came out terrific. I will definitely make this again! item not reviewed by moderator and published
Delicious! I make these lemon bars frequently as gifts. item not reviewed by moderator and published
I like my lemon bars on the tart side with a sweet ending. This does exactly that. Zing at first then sweet and smooth. The only thing I changed(by accident was I used powdered sugar instead of granulated for the crust cause I used the rest of my granulated in the filling. Since then I have used 1/2 confectioner sugar and granulated sugar for the crust and I like the way it turns out. Crust ends up melting in your mouth. This is the only and best lemon bar recipe. I also do what others have said and cut the sugar a little. item not reviewed by moderator and published
Love this! I followed the exact recipe and it was realllllly good! Made it 3x already and plan to make it again and again! Simply DELISH! Thanks, Ina! item not reviewed by moderator and published
I loved it and so did my guests, though my husband thought it was too tart and lemony. I followed the advice of others and cut the sugar to 2 cups and it was plenty sweet. The other thing I did differently was I sifted the sugar and flour together for the filling, and mixed that in to the eggs and lemon zest slowly to avoid lumps. I added the lemon juice last when the mixture was smooth and quickly whisked it together and immediately poured into the cooled shortbread. The texture was perfect - no lumps, no gumminess. item not reviewed by moderator and published
Awesome lemon bars, much better and less expensive than the bars I usally get from whole foods. Chock full of win, Ina! And to the people that gave this one or two stars, go back to eating twigs and sharp rocks as you obviously don't like anything that is delicous. item not reviewed by moderator and published
I made these for my Super Bowl party and they were a hit. We had chili as the main course and these were refreshing after a spicy meal. I loved the shortbread crust and the balance of the sweetness/tartness to me was spot on. There were no leftovers and they have been requested for our next party. item not reviewed by moderator and published
I love this recipe - not too sweet and the lemon flavor is robust yet not overpowering. Make ahead and freeze - they come out perfectly. I wish people would stop giving recipes one star when THEY ADMITTEDLY messed up the recipe. It's so frustrating, because it greatly misrepresents the accurate ratings of recipes. item not reviewed by moderator and published
My family really liked this recipe. At first the filling was really gooey and the bars overflowed and didn't hold their shape. The next morning however, they were firm and more bar like. The filling is thicker than any other lemon bar I've seen or tasted, I think I might not use all the filling next time, pehaps hold back almost a 3rd of it and see if I like the crust to custard ratio better. It was also very sweet. We used our meyer lemons from the yard so perhap their juice is sweeter. I'm going to also cut the sugar by 1/3 next time. Otherwise a great recipe. item not reviewed by moderator and published
Great recipe! I make this ahead of time for holidays or when my son is home from college and freeze them (after cutting into squares and using wax paper between layers. They were excellent right out of the freezer! In fact, it causes the filling to set a little more firmly. The crust is also fabulous! Thanks Ina! item not reviewed by moderator and published
These bars were definitely lemony. They do make you pucker up, however my husband (who loves sweet treats and I found them to be way too sweet for our liking. I think it might have been better had it been made in a cookie sheet with a rim. There still would have been plenty of filling. I also had a problem with the crust, which was probably my fault. Although I had the butter sitting on my counter at least half of the day, my kitchen was unusually cool so it didn't really soften enough to be able to work properly. item not reviewed by moderator and published
Perfect Recipe. Wouldn't modify it at all. Thanks Ina!!! item not reviewed by moderator and published
Since I didnt read far enough ahead, I ended up premaking the custard and inevitably the eggs have been cooked by lemon juice.. Any way to save the custard without tossing, and adding something to the mix before cooking so that it wont turn into the gummy failed mess that is to speak of? item not reviewed by moderator and published
Excellent. Nice thick lemon "section". I did cut the sugar to 2 !/2 cups and used Meyer lemons from my tree which are sweeter anyway, so if I used regular lemons I would cut a little more sugar. Really delicious! item not reviewed by moderator and published
followed the recipe exactly and they were delicious. tart, lemony and sweet. will make them again! Easy to make too. item not reviewed by moderator and published
Best lemon bar recipe ever--it's my go to dessert! Plus it has the added benefit of being easy to cut because it firms up perfectly! Love, love, love! item not reviewed by moderator and published
I beat the eggs for the filling for 7 minutes before adding any juice or sugar. I find the filling is much fluffier this way, less eggy too. item not reviewed by moderator and published
Did you ever figure out why you got the foam/brown crust?  Mine browned really fast (it wasn't too close to the top of the oven) and took longer to set than the recipe suggested. Just curious.  I'd like to try again but not if I'll have the same results!  item not reviewed by moderator and published
How are you are you getting the recipe a bad review? What does that have to do with the recipe itself? item not reviewed by moderator and published
you cannot expect a person who does not have children herself to ever understand. i felt so bad for that child, but there are many other foot network stars that would have risen to the occasion.  item not reviewed by moderator and published
My question is...What does that have to do with this recipe?   I LOVE lemon bars and am curious to see what people think about this recipe.  Regardless, as I am a supporter of Make A Wish, and my best friend is our local President, I understand that not EVERYONE can donate their time or goods, even if they would like to. This is not the forum for such complaints. <br /> item not reviewed by moderator and published
So this was your own fault that it's bad.  Don't lame the recipe when you chose the ingredients you did and the cost of them.  If you were a true baker you could have figured it out.... item not reviewed by moderator and published
I have not made this particular recipe yet, but I do make a lemon icebox pie, which I love, but have had to adjust the amount of lemon juice in the original recipe to suit my own taste.  Perhaps you might enjoy these bars more with less lemon juice and making sure to avoid pith in the zest to prevent bitterness.  Best of luck! item not reviewed by moderator and published
Thanks for the information about the different types of lemons and their tartness levels! Very helpful! item not reviewed by moderator and published
Then you probably measured something wrong by accident. item not reviewed by moderator and published
Is it possible that you included some of the pith (white part of the peel) in the lemon zest?  If so, it would likely contribute to a bitter result. item not reviewed by moderator and published
In the video she does say extra large eggs.  Go back and listen.<div><br /></div> item not reviewed by moderator and published
The acid in the lemon juice affects how the bars set up- you could keep the same amount of lemon juice, but add more sugar, or even some corn starch to help thicken :)  item not reviewed by moderator and published
How much lemon oil do you use?? item not reviewed by moderator and published
Most likely they would be inedible. The sugar is there to balance the tartness of the lemons, so you really need to adjust the sugar to the lemons you are using. item not reviewed by moderator and published
Using the Ninja is a great idea! I'm an experienced cook with plenty of equipment, and it still sounds like a great idea! item not reviewed by moderator and published
I made mine with Earth Balance and it turned out great! I think you could use another butter substitute like margarine if it's "buttery" tasting. item not reviewed by moderator and published
Try Jamie Deens. Super simple and very delcious :) item not reviewed by moderator and published
NEVER change your recipe for one person! Bad idea. You need at least a few people with the same/similar opinion or you'll NEVER be happy baking or cooking for others. Just a tip - cook to cook. item not reviewed by moderator and published
I love that comment about twigs and sharp rocks. How anyone manages to give this one or two stars is really beyond me. Some people can never be pleased. item not reviewed by moderator and published

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