March 2, 2014

Food Part 2 029

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




  1. Preheat oven to 350 degrees. Line 8”x8” baking pan* with parchment paper.
  2. Combine flour, butter, and sugar in mixer to form a ball. Press evenly into the bottom of baking pan, all the way to the edges, making sure there are no cracks.** Bake for 25 minutes, or until crust turns golden brown.
  3. While crust is baking, use whisk to mix eggs, sugar, salt, lemon juice, and baking powder in bowl. Pour over baked crust, tilting pan to cover the edges.
  4. Bake for an additional 25-30 minutes, or until top is golden brown and does not jiggle in the pan when you shake it.
  5. Set on wire rack to cool completely. Dust with powdered sugar and cut into squares.***

*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!

5 responses to “The Best Lemon Bars Ever”

  1. Kim says:

    They are the best lemon bars ever!

  2. joellen says:

    =D Thanks! So glad you enjoy them :).

  3. Lily says:

    mmmmm deliciousness!

    Such easy instructions to follow also.

  4. Debbie says:

    Just tried the recipe, and they turned out perfect! And I am no chef by any stretch. I’m really impressed by how easy and tasty they turned out.