The Best Lemon Bars Recipe

Rewritten review: The initial version of this recipe lacked enough lemon flavor for my taste. Following recommendations from others, I gave it another try by incorporating the juice of 5 lemons (approximately 2/3 cup) and the zest of two lemons. To balance the additional liquid, I included 1/3 cup of flour. Adjusting the bake time to 24 minutes was necessary. The result was fantastic with the increased lemon content and a dusting of powdered sugar on top. Adding a pinch of salt to the crust elevated the taste to a heavenly level. These lemon bars weren't extravagant but delivered exactly what one would expect from this classic treat.

With almost 1,000 reviews already, I may not be contributing anything new, but these lemon bars are my absolute favorite dessert to prepare for myself, gatherings, and special occasions. I have made a few small tweaks based on feedback from other reviews: I include a 1/4 tsp of salt in the crust, opt for 2/3 cup of freshly squeezed lemon juice (more precise than relying on the number of lemons), and add 1 Tbsp of flour to the custard to accommodate the extra juice content. The end result is simply perfection. These lemon bars are a huge hit with everyone who tries them; they always request the recipe, and my friends even gift me lemons from their trees in exchange for a batch of these delicious treats. I cannot speak highly enough of these lemon bars.

Outstanding! The crust was perfectly crispy and buttery, just the way I like it. The lemon filling was spot on, and adding the lemon zest, as suggested by other reviewers, was a great call. I also loved the tip on microwaving the lemons for 15 seconds to maximize juiciness. It really made a difference in getting the most out of the lemons! These bars were incredibly lemony, simple to make, and so satisfying. Forget about the premade mixes and give these a try!

My crust turned out a bit soft on one side in the oven and absorbed some of the filling. I used about 2/3 cup of lemon juice (from 2 medium lemons, but they were light on juice so I added an extra amount equivalent to one lemon from a bottle). This made the pie a bit more tart, which I enjoyed. Additionally, I included the zest of 1 lemon in the filling. Despite the pie turning out delicious but thin, and after reading some reviews, I have decided to make some adjustments for my next attempt. I plan to add extra juice from the bottle to make it a total of 2/3 cup, use an 11x8 pan, and chill the crust a bit before pushing it out to ensure an even crust. Using parchment paper worked really well, and I am excited to make this recipe again.

What an amazing recipe! I followed some suggestions and adjusted the ingredients slightly: used 2/3 cup of juice, added 1 extra tablespoon of flour to the filling, and included the zest of 2 lemons. I also added 1/4 teaspoon of salt and 1 teaspoon of zest to the crust. I baked it in an 8x11 pan and increased the cooking time by 5-10 minutes for the crust and another 5-10 minutes for the filling. The result was fantastic! Enjoy!

I am absolutely in love with PamAr!!! This recipe is fantastic, especially with these modifications: - incorporating 2/3 cup of lemon juice along with the zest of two lemons - including 1 tablespoon of flour in the filling - adding 1/4 teaspoon of salt to both the filling and crust - extending the baking time by 5 minutes for both the crust and filling Happy baking to all!!! Indulge in these delightful, tangy, buttery, and luxurious lemon bars!!!

Review rewritten: These lemon bars are a hit with everyone and incredibly tasty. I live at a high altitude (6,000 ft), so I bake both the shortbread and the whole dish at 375 degrees. You might need to tweak the cooking time slightly, so keep a close eye on it. For the shortbread, I include 1 tbsp of flour, and for the custard filling, I use 1 tbsp of flour and 1 tbsp of corn starch. I highly recommend sticking with white sugar based on my experiments—it produces the best results. Adding lemon zest really gives it an extra punch. Cheers!

I prepared these lemon bars for an art gallery opening reception, and they received great feedback! I made a few modifications by adding some extra ingredients. For the crust, I included 1/2 teaspoon of salt and 1 teaspoon of vanilla. In the filling, I incorporated the zest of 2 lemons, about 1 tablespoon of limoncello liqueur, and an additional amount of flour to adjust the consistency. Following a recommendation, I sifted confectioner's sugar over the bars while they were still warm, allowing it to set, and then cut them into squares the next day. The end result was neat and beautiful!

Delicious! Following the suggestions of other reviewers, I baked the crust for a bit longer and incorporated 2/3 cup of lemon juice along with the zest of a lemon into the filling. I also whipped it for a few minutes to achieve a fluffier texture. Served it slightly warm with a dusting of powdered sugar.

It required a longer cooking time, but the end result was extremely delicious!

Excellent recipe!!!

No modifications apart from doubling the filling - resulted in a deeper pie that needed more time in the oven, but definitely worth it. The outcome was fantastic, and they were a hit with everyone! I might slightly decrease the sugar next time, but they are pretty perfect as they are.

My mother-in-law described these as "absolutely delicious." Her approval is the ultimate confirmation that this recipe is outstanding!

I prepared these delightful lemon bars for a small family gathering on July 4th. Both my husband and I thoroughly enjoyed them, and it seems others did too since by the end of the day, only 4 bars were left, with the hostess even requesting to keep them! I observed some of the younger children sneakily grabbing a second bar from the dessert table. I recently made a half batch for my husband and me but accidentally used the juice of 2 lemons instead of one. The result was a burst of lemony flavor! If you wish for a more pronounced lemon taste, doubling the amount of lemon juice is a great idea. They are truly delectable! (I extracted approximately 2 oz of juice from each lemon.)

These lemon bars are absolutely amazing! I adore the refreshing tang of lemon, so I always make sure to use the zest and juice of three flavorful lemons in my recipe.

Great taste and quite simple to prepare! We prefer a stronger lemon flavor, so we doubled the filling while sticking to the original crust measurements. We've made these bars twice now, and they've turned out fantastic both times!

I recently tried this recipe for the first time. I am a big fan of tangy lemon bars, so I decided to kick it up a notch by adding a full cup of freshly squeezed lemon juice, along with the zest from all the lemons and an extra egg. The result was absolutely fantastic! The only downside was that removing all the lemon seeds and bits from the juice was a bit time-consuming, but the end result was totally worth it.

I typically use half a cup of lemon juice and include an additional tablespoon of flour in the filling for an extra lemony flavor in the bars. 🍋