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
I totally have the same problem with recipes that are overly eggy. I will definitely have to try these. Thanks! 🙂
I made the glazed lemon bars today and they are fantastic. I love that they are not tart and real lemony. They are more creamy. Once it cooled down, the sides crumbled and stayed raised around the edges of the middle part. So the edges are higher than the rest. Any suggestions as to why the edges did not sink down with the middle. I’m hoping next time I make them they will all be flat without the crumbly raised edges. Thanks for this recipe. It will be my go to lemon bar recipe now!
DELICIOUS! tastes just like lemon mirage pie, only in a bar! thanks for sharing!
These looked so good, I had to make them! So last night, I set up camp in the kitchen and had at it. But mine didn’t turn out as pretty as yours did. Maybe I beat the filling too long? The top kind of looked like meringue… and it started to get brown around 17 minutes, so I took it out… and it smelled like lemon meringue pie which I am not a fan of… after a few minutes, I noticed that under this meringue crust, was liquid! So I popped them back in the oven for about 10 more minutes and put foil over the top… not sure if they turned out that great since they are still in my fridge. Do you know what could have caused this? did I do something wrong?
I made these the other night for our teachers’ meeting and boy, were they ever a hit!
I just made these tonight and they turned out great! They won over my anti-lemon husband 🙂 Thanks for another fabulous recipe!
I made these up last saturday. They were great! Everyone loved them. Thanks.
I don’t like anything with glazes… I don’t like the “mouth-feel” of them. Do you have any suggestions? Do you think I could just sprinkle powdered sugar on them like regular ol’ lemon bars?
Yeah, I’d probably just sprinkle them with powdered sugar and lemon zest. It should be fine! 🙂
Oh my gosh…. thank you for a such a WONDERFUL recipe.
I made it for a BBQ on Sunday and everyone raved it was so delicious. Since there were no leftovers, I decided to make it again on Monday.. for the same group of people. No one complained it was the same dessert. In fact, they devoured it. Again, I came home with an empty pan. My sister in law who doesn’t like desserts, declared that this is her FAVORITE dessert!!
Thanks again for the delicious recipe!
I made these and they were a hit! Like you, people who were not lemon bar fans loved them! However, I did not have lemons but I did have a bottle of key lime juice so I guess I actually made lime bars. But, they still turned out great! Thanks for the recipe =)