I’m just going to say it—these are THE BEST LEMON BARS IN THE WORLD! This recipe comes from my mom, who has spent over 20 years perfecting it. She’s legendary for her lemon bars, and once you try these, you’ll see why! With a buttery, flaky crust and a smooth, tangy lemon curd filling, this best lemon bars recipe strikes the perfect balance of sweet and tart. Whether you’re baking for a family gathering, a party, or just a treat for yourself, these lemon bars are a crowd-pleaser!
Why These Lemon Bars Are the Best These lemon bars are a staple in our family and have become the gold standard for lemon bars. My mom, Cheryl, has perfected this recipe over the years, and it turns out perfectly every time. The buttery, melt-in-your-mouth crust paired with the zesty lemon filling creates an irresistible treat that keeps everyone coming back for more. You can’t go wrong with this classic dessert that’s fresh, tangy, and just the right amount of sweetness!
FAQs
How many lemons does it take to yield 1 1/2 cups of lemon juice?
Depending on how juicy the lemons are, you’ll typically need around 8-9 lemons.
Can I use a food processor to blend the crust mixture instead of a pastry blender or two knives?
Yes! Just be sure not to over-process the butter with the flour and powdered sugar. You want to keep small, pea-sized pieces of butter in the mixture.
Wait, no zest in this recipe? Why not?
After countless trial runs with lemon zest, my mom has decided it’s not an essential step! But, of course, feel free to add it if you’d like.
Why do you need to wait for the crust to finish baking before adding the flour and baking powder mixture to the egg and lemon juice mixture?
When you add the flour and baking powder mixture to the egg and lemon juice, a chemical reaction occurs, causing bubbles to form. You don’t want this reaction to happen too soon while the crust is still baking. To prevent this, wait to mix the flour and baking powder mixture into the filling right before pouring it over the crust and baking. This ensures the reaction happens during baking, helping the filling foam up and create the perfect curd-like texture. Use a larger bowl than you think is necessary to avoid overflow, but don’t worry—the filling will settle down as it bakes.
Can I make these ahead of time?
Yes! You can make lemon bars a day or two in advance. Just keep them in an airtight container in the fridge.
Can I freeze lemon bars?
Absolutely! Lemon bars freeze well. After they’ve cooled completely, wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 2 months.
Can I use bottled lemon juice?
We recommend using freshly squeezed lemon juice for the best flavor, but bottled lemon juice can work in a pinch if you’re short on time.
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@megsescapadesTips for Making Perfect Lemon Bars
- Use fresh lemon juice: Freshly squeezed lemon juice is key to achieving that tangy, zesty flavor. Avoid using bottled lemon juice for the best taste.
- Chill the butter: Chilled butter helps create a flaky, crisp crust that holds up well under the lemon curd filling.
- Don’t skip the cooling step: Allow the bars to cool completely before slicing. This helps them set properly and makes for cleaner cuts.
Cheryl’s Lemon Bars
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- ¾ cup chilled unsalted butter cubed
Lemon Curd Filling:
- 6 large eggs
- 3 cups granulated sugar
- 1 ½ cups fresh-squeezed lemon juice
- ¾ cup all-purpose flour
- ¾ tsp baking powder
Method
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a large bowl, sift together the flour and powdered sugar until well combined.
- Cut in the butter: Use two knives or a pastry cutter to cut the chilled butter into the flour mixture until it resembles small pea-sized crumbs.
- Press the mixture into the pan: Firmly press the crust mixture into the bottom of a greased 9×13-inch baking pan to form an even layer.
- Bake the crust: Place the pan in the preheated oven and bake for 20-30 minutes, or until the crust is golden brown and firm to the touch.
Prepare the Lemon Curd Filling
- In a medium bowl, whisk together the eggs, sugar, and lemon juice until smooth and well combined.
- In a separate small bowl, mix together the flour and baking powder. Set this mixture aside, as it will react with the lemon juice later in the baking process.
- Once the crust has finished baking, whisk the flour and baking powder mixture into the egg mixture until well incorporated. This is where the magic happens, as the baking powder reacts with the lemon juice to create the signature texture of the lemon curd.
- Pour the batter: Carefully pour the lemon curd mixture over the baked crust.
Bake the Lemon Bars
- Bake at 350°F for 25 minutes, or until the lemon curd is set and lightly golden on top. Remove from the oven and let the bars cool completely in the pan. This step is crucial for the bars to set properly before cutting.
Cool and Serve
- Once cooled, cut the bars into squares or rectangles for easy serving.For the finishing touch, sift powdered sugar over the top of each lemon bar.Store in the refrigerator until ready to serve. These lemon bars taste even better after they've been chilled for a few hours.
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