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    Home / Recipes / Course / Dessert

    1 Aug 18, 2010 Dessert  |   Jump to Recipe

    Julia’s Lemon Bars

    Julia's lemon bars

    This post may contain affiliate links.

    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

    Julia's lemon bars

    Julia's lemon bars

    Julia’s Lemon Bars

    Via Julia’s refrigerator door.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    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
     

    • Preheat oven to 350°F. Place one rack in the middle of the oven.
    • 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.
    • 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.
    • Finish by cutting into bars and top with a dusting of powdered sugar.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: butter, eggs, flour, lemon, powdered sugar, shortbread, sugar

    Reader Interactions

    Comments

    1. Mrs. B says

      August 27, 2010 at 4:13 pm

      I am with you…finding a great lemon bar is tough. I don’t like them too sweet either. I must try your recipe!

      Reply
    2. Brandon Matzek says

      August 30, 2010 at 1:47 pm

      @Mrs. B Let me know what you think! Thanks.

      Reply
    3. RavieNomNoms says

      September 24, 2010 at 5:07 pm

      Wow! Those looks really good! Fabulous pictures as always! 🙂

      Reply
    4. Sydney says

      September 24, 2010 at 5:25 pm

      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

      Reply
    5. Roxan says

      September 24, 2010 at 5:44 pm

      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!

      Reply
    6. nesrine says

      September 24, 2010 at 5:53 pm

      I posted them 2 weeks ago,yet ,yours look prettier.:)
      nice post :)))

      Reply
    7. Tiffany says

      September 24, 2010 at 6:13 pm

      I don’t like a lot of sweets, but I do like a good lemon bar! Thank you for sharing!

      Reply
    8. Vibey says

      September 25, 2010 at 1:13 am

      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.

      Reply
    9. Kocinera says

      September 25, 2010 at 4:32 am

      These lemon bars sound great! I’m always looking for a good recipe for these–they’re my mom’s favorite. Yours look delicious!

      Reply
    10. Becky says

      September 25, 2010 at 11:50 am

      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!

      Reply
    11. Claudia says

      September 25, 2010 at 7:08 pm

      I’ve never mastered lemon bars – ashamed to say.Love the shortbread crust on these. And they look tart-sweet,, brilliantly lemony!

      Reply
    12. Baking Serendipity says

      September 26, 2010 at 12:39 am

      I’ve definitely got a few weeks of summer weather left in Phoenix to truly enjoy these lemon bars 🙂

      Reply
    13. Jan/Thella @ I Love. Therefore, I Cook. says

      September 26, 2010 at 1:38 am

      that is simply luscious. it looks totally delicious!

      Reply
    14. Gree says

      September 26, 2010 at 11:14 am

      I totally agree with you, lemon bars can be tricky but these look tasty!

      Reply
    15. Lee Ann Foster says

      September 26, 2010 at 3:46 pm

      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.

      Reply
    16. Rosemary @ Sprigs of Rosemary says

      September 27, 2010 at 7:59 pm

      I MUST make these — soon!

      Reply
    17. Brandon Matzek says

      September 28, 2010 at 2:02 pm

      @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 🙂

      Reply
    18. Maren says

      September 30, 2010 at 6:08 am

      Julia always gets it right!

      Reply
    19. Averie @ Averie Cooks says

      January 16, 2013 at 12:13 pm

      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 🙂

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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