Community Pick
Best Lemon Bars
"This recipe comes from Gourmet Magazine. It is very simple and delicious."
photo by Yia Yia
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
24 Bars
ingredients
-
Shortbread Base
- 3⁄4 cup butter
- 2 cups all-purpose flour
- 1⁄2 cup packed light brown sugar
- 1⁄2 teaspoon salt
-
Topping
- 4 large eggs
- 1 1⁄2 cups granulated sugar
- 3⁄4 cup fresh lemon juice
- 1⁄3 cup all-purpose flour
- 3 tablespoons confectioners' sugar, for sprinkling
directions
- Shortbread Base:Preheat oven to 350 degrees.
- Cut butter into 1/2 inch pieces.
- In food processor, process all ingredients until mixture begins to form small lumps.
- Press mixture evenly into 9x13 baking pan.
- Bake in middle of oven until golden, about 20 minutes.
- While shortbread is baking, prepare topping.
- Topping: In bowl whisk together eggs and granulated sugar until combined well.
- Stir in lemon juice and flour.
- Pour lemon mixture over hot shortbread base.
- Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes.
- Let cool completely in pan then sprinkle with confectioner's sugar.
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Reviews
-
Fantastic! These really are the best lemon bars. Perfect amount of tangy lemon flavor balanced by a tender butter crust bottom. Used fresh lemons from my tree for a real treat. Thanks for sharing the recipe! -
Like Junebug, I found these to be good and easily made with normal ingredients. I did make a few adjustments. Those were to half the recipe and make in an 8z8 pan, added a little extra sugar(1 1/4 cups-recipe halved-but still found it to be a little tart for my taste), used bottled lemon juice instead of fresh, and used margarine instead of unsalted butter and omitted the salt in the crust. Also, I didn't use my food processor, just cut my butter, flour, and sugar with a pastry blender. Thanks for sharing your recipe, seahorse73! -
Made these for my lemon loving husband, says the more lemon the better. I used the juice from 2 lemons with enough water to make 3/4's cup and I added the zest of 1 and 1/2 of the lemons. (After trying to please him with this stupid recipe I found, promising the ease of a 2 ingredient recipe ((lemon pie filling and angel food cake mix)) Don't bother with that unless needing a sponge to wipe the counters!) This more than made up for it!! this one's a keeper. -
3 Stars and I am being generous. Easy to make, but they did not have near the flavor of previous lemon bars I have made. Oh yeah, they were crumbly and unattractive to boot. People typically love my dishes. They didn't eat half of this one and I don't blame them. I was embarrassed to serve them at a party. Never again.<br/><br/>Tex
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OMG!!! I love it! This recipe is exactly what I was looking for in a lemon bar...more tart than sweet. And it's easy to make too. I followed the instructions to a "T" and it's perfect as written in my opinion.
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Tweaks
-
Like Junebug, I found these to be good and easily made with normal ingredients. I did make a few adjustments. Those were to half the recipe and make in an 8z8 pan, added a little extra sugar(1 1/4 cups-recipe halved-but still found it to be a little tart for my taste), used bottled lemon juice instead of fresh, and used margarine instead of unsalted butter and omitted the salt in the crust. Also, I didn't use my food processor, just cut my butter, flour, and sugar with a pastry blender. Thanks for sharing your recipe, seahorse73!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
