Lemon bars are one of those things like Lost and Oprah that I know, in theory, I should love, but when it comes down to it, there’s something about them that I struggle with. 
And it doesn’t totally make sense–shortbread? Good. Lemon? Good. Powdered sugar? Good. But my problem is those stupid eggs. I’ve mentioned it again and again, but I really don’t like anything with any overly eggy flavor and that seems to be why I don’t love most lemon bars (or lemon meringue pie, for that matter). I do love, love, love Sara’s Creamy Lemon Bars because I think the cream cheese helps with the egginess, but regular lemon bars usually just make my throat close up.
Except for this recipe.
I don’t know if it’s the sweet, lemony glaze or if the proportions are just different enough from other lemon bar recipes or if the baking time is just a little shorter (thus avoiding the horror of overcooked eggs–seriously, stuff nightmares are made of!), but these are not only my favorite classic lemon bars, but the only classic lemon bars that I’ll eat. And I will eat way more of them than I need to, so if my local friends and neighbors suddenly find lemon bars on their doorsteps, you know where they came from!
First, you need to preheat the oven to 350. Then, for the shortbread crust, you’ll just need flour, powdered sugar, and butter. You’ll whisk your flour and powdered sugar together and then cut in the butter. A quick shortcut is to use a cheese grater to grate a very cold stick of butter right into your flour. Then it’s super easy to mix it up with your fingers!
And then transfer the mixture to a 9×13″ pan lightly coated with cooking spray.
Gently press the mixture into the pan so it’s even, and then bake it for 15-20 minutes or until the crust is light golden around the edges.
While the crust is in its last few minutes in the oven, use an electric mixer on high speed to mix together the filling ingredients: eggs, sugar, strained lemon juice, a little flour, and some baking powder.
Mix it for about 3 minutes or until it’s very, very pale yellow. Then pour the mixture over the warm crust…
Pop that baby back into the oven for 20-25 minutes or until the top is very light golden brown. Remove it from the oven and allow it to cool completely.
When the bars are completely cool, whisk together a cup of powdered sugar with a few tablespoons of freshly squeezed lemon juice and then spread it over the cooled bars.
Cover and refrigerate for at least 2 hours. When ready to serve, cut into squares, rectangles, or triangles
(or hey, circles, parallelograms, or octagons if you’re feeling adventurous–who am I to stop you?!) You can sprinkle grated lemon zest or additional powdered sugar on top of the bars (although these are quite sweet already and more powdered sugar might be overkill). Prepare yourself for lots of love and compliments, even from people who claim to not love lemon (like my husband) or lemon bars (like me).
Glazed Lemon Bars
Recipe lightly adapted by Our Best Bites from The Pillsbury Complete Book of Baking
Crust
2 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
1/2 c. powdered sugar
1 c. (2 sticks) butter, softened to room temperature
Filling
4 large eggs at room temperature
1/4 c. freshly-squeezed lemon juice, strained of pulp and seeds
1 tsp. baking powder
1/4 c. all-purpose flour
2 c. white sugar
Glaze
1 c. powdered sugar
3 tablespoons strained freshly squeezed lemon juice
Preheat oven to 350. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside. Whisk together the flour and powdered sugar and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.
During the last few minutes of the shortbread’s baking time, mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. You might want to check the bars at 17-18 minutes to make sure the top isn’t getting too dark.
Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving. Makes about 36 bars.
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Questions & Reviews
These are fantastic! Perfect light sweet to take for a holiday weekend at the lake.
Those look yummy! I was wondering if I could make them with key lime juice?
I’m totally sure you could and that they’d be DELISH!! 🙂
Being pregnant and looking at your blog is dangerous…but in a good way 🙂 LOVE your blog. I always know that if I try a recipe from you two, I will NEVER be disappointed. Can’t wait to try these! Kate and Sara, you both are amazing! Thank you for making cooking exciting again for me!
Awww, thank YOU!! 🙂
Also, is there any other way to test if it is done? besides the light brown top? Maybe I beat it too long because it seems like a meringue on top and then foamy stuff underneath 🙁
Really, the best way to check is visually, but you could always insert a thermometer into the center. When it reaches 160, it’s safe to pull them out of the oven. It might seem kind of meringue-y on top, but that will probably puff back down when you’re done. Honestly, everything you’re describing sounds very normal. How did they turn out?
You were right about the fridge. I still think I could have left them in a little longer, but they ended up solidifying in the fridge – except for the middle (which my husband couldn’t wait to cut a piece from – he’s nice, he knows the rest of us fight over the corner pieces). thanks for your help today.
I use a recipe that’s almost exact to this one (without the glaze). I got it from a co-worker, so I wonder if the original recipe is from the Pillsbury cookbook. I never liked lemony or tart desserts before this, and now I’m hooked!!!
I devoted much of my life as well to Lost–I’m with you on that Lost thing. It’s funny I was thinking about that last episode just the other day. Begin with the END in mind people!
The Lemon Bars are very similar to my Grandma’s recipe except for the sweet lemon glaze–definitely will try that next time.
I found many cool recipes on your site…alot don’t have the link to print. When I copy and paste them…they lose their format. Why don’t they all have the PRINT THIS REcIPE link?
I made these and the top is light brown, so I took them out of the oven and was letting them cool completely. But then I noticed that under the light brown top, is a really still gooey filling. I feel like I need to put them back in the oven to cook longer. Will this filling solidify as it cools?
They should be a little gooey when they’re done, but they’ll definitely firm up in the fridge as they cool. You just definitely don’t want to overbake them because they’ll taste sulfur-y and eggy (like overbooked scrambled eggs).
I totally made these tonight… and WOW… they are to die for! I actually used marg instead of butter, and used half the sugar too!…. and still they turned out unbelievable! I can only imagine how good they must be with butter and the full amount of sugar! Thanks for the recipe ladies… you never fail!
This is my favorite lemon bar recipe, too! I have a very similar one that I use from an old company cookbook from my dad’s work. I think the sweet lemon glaze makes the whole bar. I have never liked lemon bars that only have powdered sugar sprinkled on top. Thanks for posting the recipe!
I am A HUGE fan of “Lost”. I miss it everyday. I’m with you 100% on your struggle. I feel the same way. Now about these lemon bars. Please someone get a towel. I’m drooling. Lemon + Lanell = LOVE.