I know there are countless recipes out there for lemon bars; however, I have yet to find one that I really, really enjoy. Most lemon bars that I have encountered are either too lemony, too sweet or have a strange consistency. Recently, my friend Julia kindly shared her recipe for lemon bars. Let me tell you… these lemon bars are spot on in flavor and consistency AND they couldn’t be easier to make! Continue reading for the recipe.
Julia’s Lemon Bars
Via Julia’s refrigerator door.
Servings 12 bars
Ingredients
Shortbread crust:
- 1 cup butter, melted (2 sticks)
- ½ cup powdered sugar
- 2 cups flour
Lemon filling:
- 4 eggs
- 6 tablespoons lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- ¼ cup flour
- 2 cups granulated sugar
- Extra powdered sugar for dusting
Instructions
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Preheat oven to 350°F. Place one rack in the middle of the oven.
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In a medium bowl, combine melted butter, ½ cup powdered sugar and 2 cups flour. Stir until all ingredients are incorporated (should resemble wet sand). Press mixture into a 9 x 13 baking dish in an even layer. Bake for 15 minutes.
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Meanwhile, lightly whisk together eggs, lemon juice and lemon zest in a medium bowl. Add ¼ cup flour and 2 cups granulated sugar, whisking to combine. After 15 minutes, remove the baked crust from the oven. Immediately pour the egg-lemon mixture on to the hot crust. Return the baking dish to the oven for an additional 25 minutes. Let cool slightly before serving.
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Finish by cutting into bars and top with a dusting of powdered sugar.
Mrs. B says
I am with you…finding a great lemon bar is tough. I don’t like them too sweet either. I must try your recipe!
Brandon Matzek says
@Mrs. B Let me know what you think! Thanks.
RavieNomNoms says
Wow! Those looks really good! Fabulous pictures as always! 🙂
Sydney says
Lemon is one of my TOP favorite ingredients! These look great and I’m saving this recipe. 🙂 Consider yourself buzzed!
See my lemon fudge I made: http://drinkwaterkitchen.blogspot.com/2010/08/creamy-lemon-fudge.html
Roxan says
Stunning photos. Your friend Julia is so sweet to share the recipe with you, and probably so proud of the beautiful bars you made with it!
nesrine says
I posted them 2 weeks ago,yet ,yours look prettier.:)
nice post :)))
Tiffany says
I don’t like a lot of sweets, but I do like a good lemon bar! Thank you for sharing!
Vibey says
Oh, man! You don’t even have to make the lemon curd first! How easy is THAT?
I for one love lemon desserts (a lemon dessert is, in fact, my favourite; love chocolate but chocolate is a meal unto itself) and will definitely be making this.
Kocinera says
These lemon bars sound great! I’m always looking for a good recipe for these–they’re my mom’s favorite. Yours look delicious!
Becky says
These bars would be perfect to make for LIVESTRONG DAY, 2010, A Taste of Yellow. Check it out at
winos and Foodies, http://www.winosandfoodies.com. Your pics are wonderful!
Claudia says
I’ve never mastered lemon bars – ashamed to say.Love the shortbread crust on these. And they look tart-sweet,, brilliantly lemony!
Baking Serendipity says
I’ve definitely got a few weeks of summer weather left in Phoenix to truly enjoy these lemon bars 🙂
Jan/Thella @ I Love. Therefore, I Cook. says
that is simply luscious. it looks totally delicious!
Gree says
I totally agree with you, lemon bars can be tricky but these look tasty!
Lee Ann Foster says
My friend Kathy and I have coincidentally come across this recipe at the same time and she has laid out a challenge to compare results.
Rosemary @ Sprigs of Rosemary says
I MUST make these — soon!
Brandon Matzek says
@Vibey I know! I remember calling up my friend Julia the morning I made these to ask her if I needed to cook the curd first. She was like “no.” So easy!
@Lee Ann Foster Excellent! Please share the results 🙂
Maren says
Julia always gets it right!
Averie @ Averie Cooks says
Thanks for the link and they look fabulous! The crust is exactly the same as mine but I added a little cornstarch so it’s a little softer/flakier and then the filling ratio is very similar. Yours is all 2x the quantity as mine b/c I baked in an 8×8 pan but overall similar! Mine use a bit more zest and juice but I wish I had seen this recipe a long time ago – would have made my life easier 🙂