The Best Lemon Bars Ever. At least, that’s what a lot of people tell me when they eat this lemon bar. If there’s any one recipe I get asked for the most, it’s this one. It’s hard to resist the crumbly, buttery crust layer against the tartness of the lemon. I got this recipe in college, when my friend Jay brought over a batch of the best lemon bars I’d ever had. He wrote the ingredients down from memory for me on a small yellow sticky note. His instructions were concise, with just four unique verbs: blend… put… pour… bake. That definitely fits my criteria for simple recipes! Below is my slightly-tweaked adaptation (along with a few more written instructions). Enjoy!
The Best Lemon Bars Ever
*I usually double the recipe and use a 9” x 13” baking pan so there’s more to share.
**Really, make sure there are no cracks. Some friends have ended up with inverted lemon bars, and I think this is the culprit.
***I think the bars are the best the next day, so I always make them at least one day ahead of time!