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

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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4.5 561
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
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&amp;#39;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&amp;#39;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&amp;#39;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 tried the recipe last night , i followed her direction , the only other changes i made in this recipe was cutting down the sugar into 2 cups and still using the fresh lemon juice for full 1 cup . And i used 7 large eggs instead of 6 extra large like she mentioned . I chilled my crust , i baked them about 20 minutes or little bit more , and then after it's done , i let it cool while i made my filling . I found that there was lots of lumps in the mixture of eggs , lemon zest and lemon juice , flour . So i used a strainer to get rid of the lumps , i did this quick . Then baked it for 30 minutes and it's done . I made it sure it was all in room temp before slicing the bars , the result was perfect . The only part that was a little 'gummy' was the edges , but no big deal at all i cut them and throw them away . But other than that .. the recipe was great , i gave it 4 stars because i think 3 cups of sugar is a little way too much : item not reviewed by moderator and published
These didn't turn out well for me. The crust taste dgood, but I prefer a more equal ratio of crust to custard. My custard was also sloppy, didn't hold together well. I made the custard while the crust was cooling, and did let it sit for 10 to 15 minutes. It would have been helpful if the advice I read in so many reviews AFTER I completed the recipe had been included in the instructions. I should have known that lemon can cook the eggs, since I have made ceviche before, but didn't think about it for the eggs. I'm not sure if that's what happened to my custard or not. Maybe I should have baked it more than 30 minutes, but it was already browning on top. A few weeks ago I had tried a different recipe with the same crust ingredients, but fewer eggs and less sugar in the custard. The bars came out nice an clean with no custard spill over on the side like these. I prefer that recipe to this one. You can taste the eggs a little more in this recipe. item not reviewed by moderator and published
The crust was perfect and the lemon filling was thick and custardy. It was the perfect amount of tartness. This will be my go to recipe any time I get my hand on some lemons! item not reviewed by moderator and published
This recipe is simply divine! My neighbor made this and told me she used this recipe, today I decided to make to put our lemons from our yard to good use. How delicious!! I didn't cool the crust before baking it and it still turned out fantastic. I was concerned about the bad reviews but now I truly believe the folks who poorly rated this recipe must have done something wrong. Next time I will try and cut on sugar just to be a little more calorie conscious, since I didn't even think it was too sweet. Good luck! item not reviewed by moderator and published
These Lemon Bars are great!!! This is my fist time making these and after reading all the reviews I wasn't sure they would come out good. I cut some of the sugar as well as cutting the recipe in half. They were easy to make, not floury, or chewy just follow the directions and they will be as great as mine are or I should say were. It's not the chef that posts a bad recipe it is how you follow the directions. Thanks Ina. item not reviewed by moderator and published
These are fabulous! The lemon filling is almost like a lemon pie filling. We love them! I think the key is the real lemon juice. item not reviewed by moderator and published
So I just tried these and they came out terrible!!!! A big mess! Idk what went wrong but instead of lemon bars the top baked up almost pound cake-like. Ive made lemon bars before and this has never happened. It looked like a cake! Then the inside was super gummy and almost raw. Now keep in my mind that i only mixed the filling RIGHT BEFORE i poured it over the crust to bake again. I know that letting the lemon juice And the rest of the filling sit for a while can cause that so i made sure i timed it perfect. Also the Crust was burned on outside and almost raw on inside. It came out looking like a bad science project. Any ideas on what went wrong? I followed all the measurements correctly. item not reviewed by moderator and published
A friend left a bunch of fresh cut lemons in my refrigerator so I went ahead and made the recipe. I was so proud of myself. They were perfect soft and yummy. So I repeated the process but somehow they turned out thick like when you add too much cornstarch to a lemon meringue pie. kind of like leather. what do you think I did wrong? add too much flour or beat it too much? I will try again if someone can clue me in. thanks item not reviewed by moderator and published
My crust is chewy???The lemon filling gummy maybe-I've never had a lemon bar before so I am not sure what the consistency should feel like in my mouth- the taste however is AMAZING I will make another batch next week and do it the correct way. item not reviewed by moderator and published
Tart tangy and sweet! You have to try these! item not reviewed by moderator and published
I have baked many different lemon bar recipes and hands down this one is the best! item not reviewed by moderator and published
I have made this recipe several times and always comes out delicious!!! I do cut the sugar to 2 cups since I do like mine tart and even my picky husband enjoys them!!!! item not reviewed by moderator and published
These would be great lemon bars, but the 3 cups of sugar makes them WAY TOO SWEET. And this is coming from someone who has a huge sweet tooth. If you think about it, 3 cups of sugar for a 1/2 layer in a 9x13 pan is a huge amount of sugar. I will try the recipe again with 2 cups of sugar instead, since the shortbread base is so good and the degree lemon flavor is just right. I think we all need to reset our taste buds : This excess in everything is really bad for all of us. item not reviewed by moderator and published
Best Lemon Bars that I have tasted. You are a genius Barefoot. item not reviewed by moderator and published
These lemon bars are SCRUMPTIOUS! Just the right ratio of crust to filling, and the filling is a perfect balance of tart to sweet. Everyone at work raved about them and not a crumb was left! I will definitely make this recipe again and again!! I cannot comprehend the negative reviews. The only variance from the instructions was made out of necessity (not because I disagreed. I didn't allow the butter to come to room temperature because I forgot to take it out of the refrigerator and didn't have time to wait. So, I didn't chill the dough before baking. The crust still turned out beautifully. Be sure not to mix the filling and let it sit while the crust is baking because the lemon juice will "cook" the eggs and make the filling gummy. Instead, wait till you remove the crust from the oven before making the filling. Once made, immediately pour it over the crust and return to the oven. I baked the filling for 25 minutes. item not reviewed by moderator and published
Amazing lemon bars. Do not understand the negative reviews regarding this recipe. I made 2 pans one lemon and one lime. I usually never try out a recipe on company but Ina can be trusted. I read many of the reviews and studied the recipe and followed it with the slight adjustment on the eggs, my chickens are young and give out little eggs so used 9 little eggs instead of 6 XL. This lemon bar recipe is a process, take your time. Make the crust, bake it off and let it cool, then mix up the lemon filling -don't make this to early- pour over cooled crust and bake off as recipe specifies. My bible study ladies loved these, in fact most had seconds and took one home for their husbands. My family was so glad that I made 2 pans so they could have some as well. My husband and I can't stay out of these YUM!! Best lemon (lime bar I have ever eaten. I want to try this with orange/lemon next. item not reviewed by moderator and published
Not sure why people are complaining about this recipe. They are probably the best lemon bars I've ever had! Perhaps a little bit messy but absolutely delicious. Everyone at my party was raving about them! item not reviewed by moderator and published
Thank you, rbaby! Your suggestions were fantastic. I made these last night; we are having an important family gathering this weekend, and I thought these would be a nice addition to our meals. Unfortunately, my lemon bars came out exactly as you describe - gummy. They are very delicious, but I can not serve them because they are sloppy and can not be eaten as a bar. Because the taste is excellent, I will try them again sometime (not for an important event with your advice. I am disapointed in Ina. I usually have amazing luck with her recipes. item not reviewed by moderator and published
The worst lemon bars I've ever come across. A recipe worth sharing online doesn't need to be adjusted...find another one, there's plenty out there. item not reviewed by moderator and published
While listening to a few of the reviewers, I had to make adjustments. That being said, any recipe that isn't five-star worthy right off the bat is 3-star to me. I cut the sugar to 2 cups instead of 3 and cut the lemon juice to 1/2-3/4 cup and upped the zest to 3-4 T. I also lessened the flour of the mixture to 3/4 cup instead of a full cup. If your mixture is coming out gummy, you're mixing it all too quickly and letting it sit. The lemons will cook your eggs and turn the protein into a gummy texture so make sure you don't mix the filling until it is ready to be poured and popped into the oven. If you're not sure if your filling is done, wiggle the pan and see if the center jiggles. If it seems to have a bit of firmness to it (but not too firm you should be good to go. It should set when you let it cool. The crust was really good, I added a bit of vanilla extract. item not reviewed by moderator and published
This is not a great recipe. Don't waste your time and ingredients. I marked 5 stars to make a point, and so my comments would be read and not shuffled off to neverland. This recipe has dozens of reviews that give it only 1 or 2 stars, yet the recipe is still displayed on the site as being a 5 star recipe. This is simply mathematically false. First off, the topping has too much flour. WAY too much flour, which makes the texture gummy. Secondly, the baking time for the topping of 30 to 35 minutes is too long. Should be about 20 to 25 MAX. Thirdly, for a crunchy, shortbread-like crust, the intermediary refrigeration is simply unnecessary. There are many, many easier, tastier and better recipes for lemon bars online. The 5 star rating is a complete farce. I will however note that the lemon flavor of these bars is good, though too sweet for my liking. The crust is also good, but neither redeem the poorer aspects of this concoction. item not reviewed by moderator and published
I made these for the first time a few days ago. They turned out pretty good! You really have to be a person that likes lemony flavored things though. Next time I'll probably cut the fresh lemon juice in half. They can be stored in the fridge for up to 7 days. If you leave them at room temperature they last for 2 days. Taste so much better the next day after setting in the fridge! item not reviewed by moderator and published
PERFECTION. I continue to be mesmerized by every one of her recipes. These are super lemony and sweet...perfect balance. item not reviewed by moderator and published
Oh my! These are truly the best lemon bars I have made. As others have mentioned, it's the perfect ratio of curd to crust! I would suggest you not over bake these and give yourself enough time to put them in the frigde for the custard to set. They look beautiful on the plate and taste even better. item not reviewed by moderator and published
This is absolutely the best lemon bar recipe I have ever tried! The filling to crust ratio is perfect (3:1 and they are tart, sweet and perfect! I love lemon bars but I dont like the kind that barely has any filling, or when the crust absorbs all the filling. These are very lemony (surprise! - they are lemon bars. It annoys me to no end when people dont follow directions or alter the recipe then give it a bad review. If you are looking for a modern, flavorful and pretty lemon bar, THIS is the recipe! item not reviewed by moderator and published
Finally, a legitimately LEMONY lemon square! Two little tidbits, from my experience: be sure to sift the flour in the filling to avoid "floaters," and most importantly, something amazing happens to these bars overnight. I made them in the evening, and my husband and I rated them about a 7 when we tasted them. After sitting in the fridge overnight, they somehow became a 10: intensely lemony, with a dense (not crumbly shortbread crust. Perfect! item not reviewed by moderator and published
I made these for a baby shower. They cut beautifully and were a nice thickness. Sadly I didn't try them because of my diet, but they received rave reviews from my friends. Ina's recipes usually do! item not reviewed by moderator and published
I have made this recipe twice now, and each time I've gotten lots of compliments on it. After reading some of the negative comments below, I was concerned, but here's the real bottom line. These are lemon bars, and they're extremely lemon-y. If you dont like lemon flavors, this recipe isnt for you. These are also very sweet- which helps to cut the lemon. Any less lemon or sweet, and I think the ratio wouldn't be right. That being said, I love these. The crust turns out perfectly, and with about 35 minutes of cooking, with the filling, the entire thing turns out wonderfully. Thanks for another great recipe! item not reviewed by moderator and published
holy cow!!! SO good!! it tasted like something out of a restaurant. I am still waiting for the curd to set, but i snuck a piece and it just made my eyes roll... I only had 3 lemons on hand when I was making it, so I only managed to squeeze out half a cup of lemon juice instead of the 1 cup she uses in the recipe. Even using less lemon juice, i did not feel cheated out of any lemon flavor. The dessert was very, very lemony and good. I just loved it. I have made Ina's scones, muffins, apple tart and peach cake I honestly think she is a genius. Each recipe really was a homerun. I made her brownies for a party, and every last brownie that wasnt eaten was taken home by guests. I recommend you look into all of the aforementioned recipes, not just this one. item not reviewed by moderator and published
I have made this recipe 4 times now, and it is very very tasty. The lemon balances with the sugar (in my opinion. If you over cook the bars they will turn hard and gel like. But if you let them stay slightly liquidy and smushy, then put them in the refrigerator overnight they are perfect. I like cold lemon bars anyways and by that time the consistency is harder. The crust is also incredible, probably bc of all that butter, you could probably scale that down but I have never veered from this recipe. 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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