Lemon Bars

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
16 bars
Level:
Easy

Ingredients
  • Crust:
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar, plus more for dusting
  • Pinch salt
  • 2 sticks butter, at room temperature, plus more for greasing
  • Filling:
  • 4 eggs
  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons fresh lemon juice
Directions

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.


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    This recipe improves greatly with time. If you can stand it, refrigerate these bars overnight. The lemon taste really pops the next day. I also added the zest from the 2 lemons I juiced for the recipe. Yummy, yummy.
    I made these as per the recipe in the May 2013 issue of Food Network Magazine (which specifies unsalted butter, and an aluminum foil lining for the pan - you butter the foil. I made them in the morning and we had them for dessert for dinner and we thought they were pretty good. The next day - WOW! They had improved overnight into the BEST lemon bars I have ever tasted! The crust went from being a bit chewy/sticky to more of the classic shortbread crust and the lemon flavor really popped! They kept perfectly in a sealed container on the counter for several days. I have pitched all my other lemon bar recipes. This is THE ONE!
    These were very intense. Too sweet and too much lemon. We left out a whole cup of sugar and they were still too sweet.
    delicious! I also added lemon zest.
    These lemon bars are awesome! I was surprised at how lemony they were, considering the recipe only uses 6 tbsp. of lemon juice, and most recipes use about 1/2-1 cup of juice. I added the lemon zest too, to add extra zing. Will definitely make again!
    YUUUM!!!! My mom hates lemon bars, but she loved these!!! Best lemon bars ever!! 
    Also the easiest!!
    I loved this recipe - it was awesome! the best lemon bars I ever
     
    baked!
     
    I will make these again--
     
    they turned out so wonderful.I know my son will love these.
     
    I made them for his birthday today!I used real lemons for the juice-
     
    You can't beat fresh!!
     
    wow this is awesome!! so funny when i told my daughter it was paula dean recipe she said oh let me guess a stick of butter & she totally cracked up when i told her 2 lol... but i got 2 pies our of this recipe because i did not have the right pan so i used 2 pie tins & it worked perfectly. i can't wait to make this again. i asked my daughter do you think anyone would buy it (we sell food & she said "it's to good to sell to anyone you have to keep it all" true story ..the crust is amazing.
    I always make the recipe exactly as it reads. The first time. The second time all I did was add lemon zest. Fresh lemons, fresh zest, that makes sense. That is the ONLY thing I would change. This is a knock-out every time. Crust fabulous. Sweet-Sour filling. PERFECT
    Great recipe! Took to an event and received rave reviews. As some reviewers said, I added the zest of one lemon and went a little light on the sugar. Will be making this again as we have lots of homegrown lemons.
    I have made this recipe about 50 times and get great reviews every time. The original recipe isn't lemony enough for me though, I add some lemon zest into the batter and also an extra tablespoon of lemon juice.
    These were actually quite good and sweet but very very good. Quick easy recipy. The crust is like a shortbread, my family loved it. I plan to make this again.
    I have used this recipe for years and love it I too added something so I guess now it is my recipe. I added 1 t. baking powder and a little salt just because all the old recipes I had always called for it, but Paula your recipe is wonderful do not listen to the criticism. For you who want less butter try margarine instead not as wonderful but o.k. as long as it is solid margarine the recipe will work. also the lemon juice if u use the bottle stuff get the real thing like one sold at new seasons the ingredients should say pure fresh lemon juice. or squeeze them yourself makes a big difference. I too add pure lemon extract for sharper flavor.
    Dissapointed..not outstanding..IF YOU WANT TO MAKE THESE BETTER THAN THE RECEIPT-- DEF ADD LEMON ZEST INTO THE BATTER-- I ADDED ABOUT 2 TABLESPOONS. ALSO, THE RECIPE DOES NOT TELL YOU THIS, BUT DO NOT PACK THE CRUST IN TOO HARD (WHICH I DID. IT WILL MAKE THE CRUST TOO DENSE AND UNAPPEALING-- INSTEAD, LIGHTLY PACK THE CRUST SO ITS STILL INFUSED WITH AIR AND PACK THE CRUST UP THE SIDES SO IT IS STILL SHOWING WHEN YOU POUR THE LEMON BATTER IN..BETTER PRESENTATION AND YOU GET TO SEE SOME CRUST CRUMBLES.
    This recipe is great! I made it the first time and enjoyed it a lot but added the zest of one lemon the second time and it was much better. The crust is buttery and almost like a shortbread cookie. I've made several lemon bar recipes but this is the best. Thanks Paula!
    I make these at the ranch that I work at, and both guests and staff LOVE these.
    These were so easy to make. I had to stop myself from eating more than one because they are really sweet. These lemon bars have a nice light lemon flavor and the crust surprised me its almost like a shortbread cookie. These are excellent... now if I could only find a reduced sugar version.
    These are delish! These bars are constantly being made around our house. The crust is is so moist and has an amazing flavor. I always add extra lemon juice because I like mine a little stronger lemon flavor.
    OMG!!! I made these for the first time and my son couldn't stop eating them. They are the best. I served them to company for ash wednesday's dinner and they also loved them..... the only thing I didc differently was to add lemon zest to the lemon mixture.... this alway adds more lemon zing...... I will be making these often. Couldn't have been easier.
    Best lemon bars I've had in years! Deffinatly a keeper!
    Delicious! I used lilikoi (passion fruit juice in place of the lemon juice and it was a great substitute.
    Very delicious. I don't recommend using lemon juice in a bottle. It makes them way too sweet. Use a real lemon instead. ;
    Fabulous and very easy!
    I thought these were the easiest and best lemon bars I've ever made! I have tried Barefoot Contessa's numerous times and tried to get it right but the filling never set even with my tweaking the recipe, therefore I had to refrigerate before I cut them. Not so with these! I did alter a few things such as 1/2 cup of lemon juice and 1/2 cup of flour and the zest of 3 lemons. PERFECTION! They set perfectly and cut nicely out of the pan. Dusted with some powdered sugar, and I have found my lemon bar recipe for life!
    Great recipe! Made them into lime bars and were delicious!
    This recipe is the best, always turns out. I did add a teaspoon of lemon zest to the filling!
    Loved these bars. I added an additional T of lemon juice; I like a strong lemon flavor. They were a big hit. I have already had requests for the recipe. :
     
    Addicting! Perfect combination of sweet and tart. Next time I will line the pan with parchment paper though.
    These lemon bars are amazing!!! They are not too sweet and not to tart!!! They're perfect!!! Every time I make these I have so many wonderful compliments!!! Thanks Paula Deen!!!
    Easy to make very yummy for my husband, I would like to try a version with less butter lose that doesn't lose flavor.
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