I’ve read a ton of lemon bar recipes (yes, this gal reads cookbooks like others read novels). I’ve taste-tested a gazillion lemon bars (it’s a requirement of mine to never pass up a lemon bar that stares me in the face). I’m now ready to publish this lemon bar recipe and call it the best.
Yep, I said it: the best lemon bars recipe is here.
Just in time for my Mother’s Day lunch!
This recipe is perfectly tart and sweet, slightly salty and tastes of pure sunshine.
Start by creaming together room temperature butter and sugar.
I prefer salted, sweet cream ~ yes ~ salted. And I’m going to add a dash more salt in a moment! True bakers beware…I’m feeling a bit rebellious.
Add flour and salt to the butter mixture on low speed and beat until just mixed. Lumps of butter might remain if you were impatient and didn’t allow your butter to fully come to room temp (like me).
No big deal. It will still come together.
Pour dough out onto 9 x 13 x 2 baking dish.
Flatten the dough with your hands.
Add flour to your hands if the dough sticks or the butter gets too warm. Press to the edges of the pan forming a slight edge up the sides of the pan. Bake for 15-20 minutes, or until lightly browned. Remove to wire rack and allow to cool slightly.
While the dough is baking and then cooling, zest 4-6 lemons.
Don’t go overboard zesting, you only want the bright shinny outer layer where the oils are. Too far down into the rind and it will just be bitter.
Juice the zested lemons, you want about 1 cup of fresh lemon juice. Set aside.
Crack 6 large eggs into your mixing bowl. Add sugar and whisk together.
Add lemon zest, lemon juice and flour. Beat until combined and pour onto baked crust.
Bake another 30-35 minutes until browned and custard has set.
Cut into squares, let your adorable little Pookie dust them with powdered sugar and serve with berries.
Stand back because they will go fast! If you bake it, they will come.
You will taste memories of childhood summer-times, I promise. And sunshine. Gloriously delicious sunshine.
Best Lemon Bars Recipe
- 1 cup of salted, sweet cream butter ~ room temp
- 1/2 cup of sugar
- 2 cups of flour
- pinch of kosher salt
- 6 eggs ~ room temp
- 3 cups of sugar
- 2 tablespoons lemon zest (from 4-6 lemons)
- 1 cup of lemon juice (juice from the zested lemons will be plenty)
- 1 cup of flour
- powdered sugar
Preheat oven to 350 degrees. Cream together the butter and 1/2 cup of sugar, using your standing mixer, until fluffy. Add 2 cups of flour and salt to the butter mixture and beat until just combined. Dump into 9 x 13 x 2 pan and use your hand to press the dough evenly to the edges. Bake for 15-20 minutes, or until lightly browned. Remove to wired rack and allow to cool slightly.
While crust is baking, zest the lemons and juice them. Set aside.
Crack eggs into standing mixer, add 3 cups of sugar and whisk until combined. With the mixer on low, add zest, juice and1 cup of flour. Whisk until well combined. Pour into slightly cooled crust and bake for 30-35 minutes or until browned and custard has set. Remove from oven and allow to cool to room temp. Cut into squares and dust with powdered sugar. Serve with fresh berries.