Lemon Bar Recipe Grandma Would Be Proud Of
There is just something about a classic lemon bar.
The soft, chewy base.
The smooth, tart filling. And the perfect amount of powdered sugar to top it off… yum.
My Lemon Bar Recipe
I have been developing my lemon bar recipe since I was around 12-years-old.
My mom was of course more than happy to be my taste tester.
Now she asks me for them constantly.
If it’s a holiday: You should make lemon bars!
A get-together: You should make lemon bars!
A random second Wednesday of any given month: You should make lemon bars!
I am not one for writing my recipes down often.
But, since my mom has been so persistent all of these years, there must be a good reason as to why.
(They are my favorite too.)
So for my mom…
(And to share the lemon bar joy!)
I am writing down my lemon bar recipe that would make any grandmother proud.
Let’s get into it!
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Lemon Bars Grandma Would be Proud Of
Equipment
- 9x13 Baking Dish
- Mixer (Or bowls and whisk)
- Sifter
Ingredients
- 1 cup Butter at room temperature
- 1/2 cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 5 Eggs
- 1 3/4 cups Granulated Sugar
- 3/4 cups Lemon Juice Freshly squeezed is always best
- Zest From 1 Lemon
- 1/3 cup powdered sugar (optional, for dusting)
Instructions
For the Crust
- Preheat the oven to 350° FI absolutely recommend getting an oven thermometer! It is an absolute staple in my kitchen. Even the newest ovens can be 10’s of degrees off. By using a thermometer, I know my temperature is accurate and my baked goods will come out correctly. No need to babysit the oven here!
- Place softened butter (not melted) in a bowl; sift flour, sugar, and salt in. Mix together.The best way to do this is to mix it with your hands. You heard me, not by hand, but with your hands. Get on in there! This is not a crust that should be over mixed. You want it just combined, so it should resemble a nice bowl of breadcrumbs when it is ready.
- Line a 9×13 baking dish with parchment paper. Press crust dough into dish firmly to evenly disperse.I love this pyrex baking dish! It has a lid so I don’t even have to transfer the leftovers… if there are any leftovers left A couple of tips for lining with parchment paper: 1. Make sure the glossy side is facing up. 2. Use tin foil to keep the parchment paper in place. I use parchment paper pretty often with baking, who doesn’t like less cleanup?!
- Bake crust for 10 minutes. Cool 15 minutes.The crust should look very lightly golden along the edges. Complete steps 5-6 while the crust is baking.
For the Filling
- Either by hand or with a mixer, whisk together eggs and sugar.Unlike the crust, the filling is best mixed with a mixer for a smooth texture. My best kitchen investment was definitely my standing mixer, I use it all of the time! Whenever you are baking you should always use room temperature eggs. If you forget to set out your eggs the night before an easy way to bring your eggs to room temperature is to put them into warm (not hot) water for 5-10 minutes.
- Add in flour and lemon juice (add in lemon zest as well, if so desired) whisk until smooth.During this step you want to mix thoroughly, you do not want parts of egg white to not be incorporated, or gritty bits of sugar.
- Pour the filling on top of the cooled crust. Bake 22-25 minutes until the filling is set.The top of the lemon bars should be dry, and when you move the pan the filing should not be jiggly.
- Cool for 1 hour on the counter and at least 2 hours in the fridge before cutting.I find that lemon bars are best when they have the proper time to cool! I know the anticipation kills me too, but it is well worth the wait!
- Cut into 12 squares and dust with powdered sugar if desired.Before cutting the bars into squares cut off the edges to create clean lines all around. (And so you have ample tasting opportunities ) Think of it as the lemon bar version of a baker’s dozen!That’s it! You are well on your way to a fresh, delectable treat!
Bring these lemon bars to all sorts of get-togethers and make your grandmother proud!Enjoy!
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