There is no doubt in my mind that these are the best EVER lemon bars.
They literally melt in your mouth. At a party the other night my friend and I sat and watched as guests took a store-bought lemon bar from the plate and took a bite. Immediately their face scrunched up like they had just sucked the most bitter lemon on the planet. Your mouth is puckering up right now, isn’t it? If you’ve run into the same problem with lemon bars, this recipe is for you! The crust is made with perfect, buttery shortbread. The filling is not too sweet and not too sour- The perfect balance.
Only six ingredients.
Flour, sugar, powdered sugar, butter, eggs, lemon juice… super basic. It’s amazing to me the hundreds of creations you can make from just a few ingredients. And because these are the best EVER lemon bars, the proportions are perfect.
For years my family made this recipe with the lemon juice from the bottle. If you’re short on time, go for it! Fresh is better, but it’s a slight difference that most won’t notice.
My toddler thinks he owns the table. I find him up there hanging out anytime I leave the room. These lemons entertained him for a good 15 minutes, a small miracle in my book.
Make sure the butter is softened, this will help the shortbread come together easily. While it bakes, prep the filling.
Watch your lemon juice measurements meticulously. A bit too much and the filling could be a little runny.
The baked top has this fun crust that adds texture to the lemon bars. Dust with powdered sugar to add the final touch of beauty and sweetness.
Don’t cut into these while you are home alone in your kitchen. 3 or 4 of these things will be gone before you even have a chance to catch your breath. Not that I know from experience or anything…
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 2 cups flour
- dash salt
- 4 eggs, lightly beaten
- 2 cups sugar
- 1/4 cup flour
- 6 Tablespoons lemon juice (about 3 fresh lemons)
- Preheat oven to 350 degrees. Mix together ingredients for the crust. press into a 13x9 pan and bake for 15 minutes.
- While crust cools, mix together ingredients for the filling. Pour filling over baked crust. Bake for another 25 minutes. Cool completely before cutting and serving.
So level with me. Are you going to give these a whirl, or what? And if you’re looking for even more lemony goodness, check out these great ideas: