Classic Lemon Bar Recipe
One bite, and you’ll be head over heels for these lemon bars. The lemon custard filling is akin to our Lemon Curd Recipe, boasting a delightful tangy lemon zest, perfectly balanced with sweetness.
I picked up the art of making Lemon Bars years ago from one of Ina Garten’s early cookbooks, Barefoot Contessa Parties (I own all 12 of her cookbooks because I truly admire her and her recipes never disappoint). This version closely follows the original recipe, but we’ve added a touch of vanilla to the crust, and you’ll adore the tip we’ve thrown in to make the crust even easier to shape.
Ingredients for Lemon Bars
- Eggs – Add richness and help thicken the custard. We opt for large eggs.
- Granulated sugar – You might think it’s a lot of sugar, but it’s necessary to counterbalance the tang of the lemon juice. You can adjust it depending on the lemons’ type (see the next section).
- Lemons – You’ll need both the lemon zest and juice, so don’t forget to zest the lemon before juicing it.
- All-purpose flour – Essential for thickening the lemon custard filling.
- Confectioners sugar – Sprinkle it on top before serving.
- For the Shortbread Crust – This easy cookie crust is made with butter, sugar, vanilla extract, flour, and a pinch of salt. It creates a buttery crust that’s crisp around the edges and tender to the bite.
What are the best lemons for Lemon Bars?
I always go for regular lemons because they pack a punch of tang and lemony goodness. Since lemons take center stage, steer clear of bottled lemon juice or concentrate. Also, don’t exceed 1 cup of lemon juice, or your custard won’t set properly. If your lemons are in the fridge, let them warm up to room temperature first. P.S. Here’s my favorite citrus squeezer.
Can I use Meyer Lemons? Meyer lemons are a tad milder than regular lemons, so reduce the sugar in the filling to about 2 cups.
