Growing up, we had this house next to us. It was super modern, which really didn’t fit in with the neighborhood AT ALL. It seemed to have new neighbors in it every couple years. No one stayed for very long. (and because my husband and I secretly LOVE modern I tell him we have to keep the modern INSIDE, or our house will be the WEIRD one on the street)
Some of them were nice. A LOT of them were kind of weird. Most had dogs that would bark right next to my basement bedroom window. (not a fan)
But one time, one of the families gave us a gift that was worth ALL the years of headache.
The recipe for THE BEST LEMON BARS EVAH!
I’m not even kidding.
Best ones I’ve ever eaten.
If you like lemon bars. You’ll love ‘em.
If you’re like my friend Char from Crap I’ve Made and refuse to eat citrus in your baked goods…..well……I can’t help you. But I think you’re missin’ out!
I have to be completely transparent with you and tell you that this recipe can be somewhat temperamental. But hopefully I’ll be able to give you the “secrets” to get it right the first time.
Okay here goes….you can thank me later…..
1st step: Buttery Crust from Heaven
- 2 cups Flour
- 1/2 cup Powdered Sugar
- 1 c. softened Butter (no margarine)
Blend first 3 ingredients. Press into GREASED (I use spray on non-stick butter spray) 9×13 pan.
Bake @ 350 for 25 minutes.
The tricks to the crust are:
- spray the pan first. Even though it seems counterintuitive with a buttery crust. It will make getting them out SO much easier
- Press it with your hands. Just wash them first. It’s not a big deal. You’ve got to feel it get down into all the cracks and make the depth even throughout.
- Push the crust up the sides about an inch or so. This helps in removing them after baking. (thanks Babs for figuring out this one)
- Don’t over bake it. It actually bakes a second time, so don’t let the edges get too brown. I check mine at 20 minutes just to gauge how much of the last five minutes to use.
While the crust is baking move on to the filling:
- 4 beaten eggs
- 2 cups Sugar
- 8 tablespoons Lemon Juice
- 4 tablespoons Flour
- 1/2 teaspoon Baking Powder
Just mix all of that up real well. And then pour it over a COOLED crust.
(that COOLED crust part is an essential tip. We figured out that it’s key to getting these to turn out right!)
Bake @ 350 for 25 minutes
(I actually say CHECK at 25 minutes. Gently shake the pan in the oven. If the filling is still wiggly, keep baking in 3-5 minute increments until it isn’t moving anymore. Some spots of a light golden brown color are fine. It’s the movement you’re looking for)
Dust the top with Powdered Sugar to finish.
Don’t cut them up until they’re fairly cooled. In the winter time we sit them out on our deck in a snow pile.
Don’t they look delicious? They are! The most lemon-ee goodness I’ve ever tasted!
Seriously, you can thank me later.
You can also catch me today over at TARA DARA sharing “What I wished I knew when I started blogging”. Such a fun series from Tara. I’ve read every single entry. You’ll love it!
Linked to:
So I pretty much adore lemon bars. . . SAVED!
Thanks.
Yay! You won’t regret it.
Those look delicious! Since I am a newbie to baking I have a few questions. Is your butter unsalted or just regular stick butter? Do you use fresh lemon juice or bottled?? Do you sift your flour and then measure or just measure? Sorry if these seem silly, I really want to make the lemon bars delicious as I can
Thank you,
Tiffani
No silly questions! Don’t ever feel that way. We all had to learn at some point. Let’s see:
I used the salted butter this time. I find if you taste a lot of the butter that I like it to be salted. That’s just my 2 cents. I use bottled lemon juice. Mostly because I’m lazy. I don’t sift the flour. (see previous answer.
Hope that helps. Good luck Tiffani!
Oh I have something to say….THANK YOU! From one citrus loving girl in her dessert to another…thank you for sharing this recipe. Char, seriously, you are missing out. I’m eating lemon pound cake right this very minute! Can’t wait to give this recipe a try. Just one question….can i use lemon juice out of the bottle or straight from the lemon? If out of the bottle then they are the BEST EVAH…because you can make them all year round.
I use bottled. It’s just easier, and I usually have it on hand. My Mom said she tried some with the real deal the other day and that they were amazing, but I doubt I’ll ever do that. Because I don’t see my laziness changing anytime soon.
I LOVE lemon bars. The problem at my house is that I’m the only one who eats them, so if I make them I end up eating the entire pan by myself! These look so good that I almost want to make them anyway:)
Ooo, I will have to try these. Lemon Bars are one of Dan’s faves. Thank you!
I didn’t know that Jen! I’ll bring him some next time I make them.
You have to have been reading my mind. I’ve been seriously craving lemon bars for like 3 weeks now! I’ll give this a try!
Oh wow, these look so good! I pinned the recipe to make later!
~JamieS
You really do make the best lemon bars EVAH! So Yummy!
I love you lemon/cherry cheesecake/magic shell buddy.
Just discovered your blog and I hope I’m not freaking you out here….but I sincerely adore you. : )
~Tina
Ooohh….no freak outs here! How nice!
Yum! Yours look so good, but we may have a fight brewing here…. ’cause my mom makes the best lemon bars ever! hahaha! I might need to make these just to compare… you know, for the sake of science? (not b/c I’m drooling right now over these!)
Okay. It’s on sistah!
Do it. For the sake of science. Now I want to try your Mom’s recipe too.
I read your guest post over on Tara’s blog.
CUTE!
Haha!
Just kidding.
Seriously, though…I’m new to your blog; after reading your guest post, I had to come over here to read more about the author whose blog etiquette tips were filled with SO much knowledge and information…which I do so appreciate! I found myself nodding so many times while reading your post – I could commiserate on so many different points! I started my blog just over a year ago and found it to be a source of so much joy and fulfillment and I have dreams of growing this passion into something bigger. But like you so eloquently expressed, there are days when this blogging thing seems like too much and I find myself getting down, for a number of reasons…like not seeing the results that I want, or not meeting my self-imposed deadlines (and yes, this has driven me nuts!), or not getting a response from Betsy-Big-Blogger after leaving her a heartfelt comment/question…or just feeling stagnant. Ugh! It was so helpful and so refreshing to read your post; you, the seasoned blogger with so much to offer to newbies like myself. Thank you for sharing your insight (I know this sounds weird, but I actually felt better after reading it)!
I just wanted to say hello, introduce myself and let you know that I am reading along. I look forward to digging through your archives and learning more from you.
Have a beautiful weekend!
Aloha,
Angie
I just wanted to stop by and let you know that I featured this on my “What I Bookmarked This Week” post – stop by and see!
I just made these, and let me tell you….YOUR RECIPE ROCKS! I have to admit, I haven’t made lemon bars before, but I sure have ate them, and these are very tasty. So props to you, this recipe has officially landed in my recipe box. And that is a huge compliment!! I only put recipes in there that I WILL actually make again, or will give to someone.
THANKS A BUNCH!!!
I made these and had to do a post because they rocked! Of course, you got a HUGE amount of credit. Check it out if you would like http://blacksbest.blogspot.com/2011/09/i-saw-these-over-at-less-cake-more.html. Thanks for such an awesome treat!
Yay! Yay! Yay! I’m so glad you liked them and that they worked out for you. That makes my heart happy!
It doesn’t seem like there is enough lemon in it.
This was actually my first attempt ever at lemon bars (I always get a little intimidated, and I hardly use egg in recipes). Mine turned out well, not as yellow and kinda like white on top. Is this because I didn’t let the crust cool long enough? I thought I did, I might have to try it again. I beat the eggs and used the tablespoons of cake flour for the filling, which might of had an impact too. I want to make lemon bars for an upcoming reunion so I might need to practice one more time. How thick do you keep the crust?
I just made these with the same results as you. I used real lemon juice, so I think that’s why they’re not really yellow…I actually think they’re more appealing without the fake yellow color. And they are white on top, totally normal, just dust with powdered sugar and they’ll look great.
These look delicious!! If I had more lemon juice in the fridge I would no longer be sitting on this couch… Note to self- go buy more lemon juice!!
*Krystina
http://www.cupahotchocolate.blogspot.com
I made your recipe last night and posted about it on my blog linking yours.
I even took a few pictures. Thanks for the recipe. You have a cute blog and I cute haircut!
This is pretty much identical to the lemon bar recipe on the pillsbury.com website. It’s called Sunburst Lemon Bars. They have a glaze recipe that can go on top or I see you just use powdered sugar. I am going to try the recipe soon.