{"id":23174,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-bars\/"},"modified":"2024-10-21T15:39:34","modified_gmt":"2024-10-21T20:39:34","slug":"lemon-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-bars\/","title":{"rendered":"Lemon Bars"},"content":{"rendered":"<p>Lemon bars, those bright-colored, bright-flavored delights with a shortbread crust and luscious lemon filling (not to mention a dusting of confectioners&#8217; sugar so generous you have to hold your breath when taking a bite), first gained attention in the early 1960s. You&#8217;ll find many variations, but they all use the same basic combination of simple crust and thickened citrus curd. These bars have become bake-sale mainstays, as well as being one of the more popular desserts in cafes\u2014they even have their own national day, on October 15.<\/p>\n<p>Lemon bars have a reputation for being difficult to make, because so many little things can go awry. The crust might turn out soggy, the top of the filling can crack and the filling can end up being too soft. But making them isn&#8217;t difficult if you pay attention to baking time and follow the recipe closely, and if you still end up with a batch that doesn&#8217;t look great, no worries\u2014that just means you have to try again. And chances are, that first batch will still taste great.<\/p>\n<h2>Ingredients for Lemon Bars<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067206\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_01.jpg?fit=700%2C1024\" alt=\"Ingredients for lemon bars on kitchen counter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> You want the crust to be firm yet tender, and all-purpose flour has the best protein level for that.<\/li>\n<li><strong>Butter:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">Softened butter<\/a> flavors the crust, but don&#8217;t use more than called for in the recipe, as that could make the crust seem greasy.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> While many shortbread crust recipes call for regular sugar, this recipe calls for confectioners&#8217; sugar because it creates a more tender crust.<\/li>\n<\/ul>\n<h3>Filling:<\/h3>\n<ul>\n<li><strong>Large eggs:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature eggs<\/a> bind the ingredients and help thicken the curd.<\/li>\n<li><strong>Sugar:<\/strong> You&#8217;ve got to turn that tart lemon juice sweet, of course.<\/li>\n<li><strong>All-purpose flour:<\/strong> This will also help thicken the lemon curd filling.<\/li>\n<li><strong>Baking powder:<\/strong> This helps take the edge off the tartness of the lemon juice, and it can also help support the ability of the flour to thicken the curd.<\/li>\n<li><strong>Lemon juice and lemon zest:<\/strong> You&#8217;ll get the best results if you use fresh lemon juice and zest, but you can use bottled juice and dried zest if that&#8217;s what you have.<\/li>\n<li><strong>Additional confectioners&#8217; sugar:<\/strong> These bars look wonderful with a dusting of confectioners&#8217; sugar on top. Be careful not to add too much, and do make sure you use confectioners&#8217; sugar that contains corn starch, not powdered sugar that doesn&#8217;t contain corn starch. The corn starch helps the sugar stay visible and prevents it from melting into the curd.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067207\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_02.jpg?fit=700%2C1024\" alt=\"Lemon bars base in baking pan before going in the oven.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 350\u00b0F. In a bowl, combine the flour, butter and confectioners&#8217; sugar, then pat the dough into an ungreased 8-inch square baking pan. Bake the crust for 20 minutes.<\/p>\n<h3>Step 2: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067211\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_04.jpg?fit=700%2C1024\" alt=\"Lemon bars filling on top of baked base.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, beat the eggs. Add the sugar, flour, baking powder, lemon juice and lemon zest, then beat until the eggs are frothy. Pour the mixture over the baked crust.<\/p>\n<h3>Step 3: Bake the bars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067213\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_05.jpg?fit=700%2C1024\" alt=\"Lemon bars baked and finalized with confectioner's sugar.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the bars for 25 minutes, or until they turn a light golden brown. Let them cool on a wire rack, then dust them with confectioners&#8217; sugar before cutting them into squares.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067217\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_07.jpg?fit=700%2C1024\" alt=\"Lemon bars cut into squares and served on plate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h2>Lemon Bar Variations<\/h2>\n<ul>\n<li><strong>Use other citrus curds:<\/strong> You can make a version of these bars using any citrus curd and zest. For example, try combining lemon and lime to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-lime-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-lime-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon-lime bars<\/a>.<\/li>\n<li><strong>Try some add-ins:<\/strong> You can mix in chopped nuts, coconut or even edible flowers. For example, add macadamia nuts to the crust and curd for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/macadamia-lemon-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/macadamia-lemon-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">macadamia lemon bars<\/a>. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-coconut-lemon-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/almond-coconut-lemon-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">Almond-coconut lemon bars<\/a> use almonds in the crust and shredded coconut in the filling. Or include lavender flowers in the crust for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lavender-lemon-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/lavender-lemon-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">lavender lemon bars<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Lemon Bars<\/h2>\n<p>While you might see a lot of stores and restaurants leave their bars out on a shelf, this particular recipe does need to be refrigerated because of the eggs in the filling. Keep them in an airtight container, and eat them within four days. Let them sit at room temperature for up to 30 minutes if you don&#8217;t want to eat them totally cold.<\/p>\n<h3>Can you freeze lemon bars?<\/h3>\n<p>Lemon bars freeze beautifully, but you have to protect the filling so it doesn&#8217;t come apart when you try to unwrap the bars and thaw them. Start by cutting the bars into individual servings and placing them on a flat tray or in flat, freezer-safe containers in a single layer. Freeze them for about an hour to harden the filling, then wrap each bar in plastic wrap and place the packets in a freezer-safe bag. Squeeze out as much air as you can without smashing the bars in the process. Eat the bars within six months.<\/p>\n<h2>Lemon Bar Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067218\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_08.jpg?fit=700%2C1024\" alt=\"Lemon bars cut into squares and served on plate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you avoid messing up the edges when you cut the bars?<\/h3>\n<p>You have to go through a few steps to get those nice edges you see on bakery bars. First, let the bars cool completely; don&#8217;t cut them when they&#8217;re warm. Next, when you prepare the pan for use, don&#8217;t grease it, but do line it with parchment paper or foil, leaving some overhanging the pan&#8217;s edges. When the bars are cool, you can lift the entire thing out of the pan using the edges of the paper or foil. Once the bars are out of the pan, it&#8217;s easier to cut them cleanly, as you&#8217;re not trying to negotiate the sides of the pan. Finally, make sure your knife is sharp, and clean and dampen it after each cut. The water will help reduce sticking, and cleaning any residue off the knife between cuts helps keep the next cut cleaner.<\/p>\n<h3>Why won&#8217;t the filling set?<\/h3>\n<p>If you&#8217;re having issues with goopy filling, chances are it&#8217;s either too warm or underbaked. Underbaking is self-explanatory; if you underbake, the filling won&#8217;t have time to set properly, and it will collapse and spread when you try to cut the bars. But even if you bake it properly, if you try to cut the bars while they&#8217;re still warm, the filling can spread out over the cut edge of the crust. Bake the bars so the filling sets properly, then let them cool so the filling has time to stabilize before you cut the bars.<\/p>\n<h3>Can you use store-bought lemon curd instead of making the filling from scratch?<\/h3>\n<p>You can, but you may need some modifications. You need to ensure the curd will thicken and set properly, and sometimes that doesn&#8217;t happen as easily with store-bought curd. You can try making the bars just with a store-bought curd to see how they turn out; try these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-lemon-curd-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-lemon-curd-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy lemon curd bars<\/a>, for example. But sometimes you may need to add a little corn starch to the curd (make a slurry first for easier mixing) to help it thicken well. If you can, give this easy lemon bar recipe a try first\u2014you may find that making the curd from scratch is simpler than you thought it would be.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This delightful lemon bar recipe is from my mother&#8217;s file. I&#8217;ve been serving it for many years. They has a wonderful tangy flavor, and they&#8217;re always a hit. The color and shape make them a nice addition to a platter of cookies. \u2014Etta Soucy, Mesa, Arizona<\/p>\n","protected":false},"author":7061,"featured_media":2109254,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305488,304328,304288,305487,304338,307104,303966,303887,306848,307199,304268,324623,304150,303883],"categories-v2":[308500,310461,309438,310802,308988,308984,308481,259620,310796,308992,310155,308495,308478,309603,310812,310245,259483,309177,309434,308476],"coauthors":[343419],"recommended_recipes":[{"post_title":"Lemon-Lime Bars","post_link":"\/recipes\/lemon-lime-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Lime-Bars_EXPS_CWAM18_28212_C12_13_5b.jpg"},{"post_title":"Lemony Layer Bars","post_link":"\/recipes\/lemony-layer-bars\/","post_image":"\/wp-content\/uploads\/2021\/01\/Lemony-Layer-Bars_EXPS_DIYD21_257311_B07_14_1b.jpg"},{"post_title":"Lemony Coconut Bars","post_link":"\/recipes\/lemony-coconut-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps179773_TH143195C07_23_2b.jpg"},{"post_title":"Meyer Lemon Bars","post_link":"\/recipes\/meyer-lemon-bars\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHD25_279374_NancyMock_04.jpg"},{"post_title":"Macadamia Lemon Bars","post_link":"\/recipes\/macadamia-lemon-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Macadamia-Lemon-Bars_exps22815_TH143190D10_11_4bC_RMS.jpg"},{"post_title":"Lemon Angel Cake Bars","post_link":"\/recipes\/lemon-angel-cake-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Angel-Cake-Bars_exps142776_SD132779D06_11_5bC_RMS-26.jpg"},{"post_title":"Lavender Lemon Bars","post_link":"\/recipes\/lavender-lemon-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lavender-Lemon-Bars_EXPS_THAM19_23979_B11_13_9b-2.jpg"},{"post_title":"Lemon Oat Bars","post_link":"\/recipes\/lemon-oat-bars\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Almond-Coconut Lemon Bars","post_link":"\/recipes\/almond-coconut-lemon-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29780_FR163878D01_05_1b.jpg"},{"post_title":"Easy Lemon Curd Bars","post_link":"\/recipes\/easy-lemon-curd-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps49849_SEFK153551D08_22_7b-7.jpg"},{"post_title":"Lemon Bars with Cream Cheese Frosting","post_link":"\/recipes\/lemon-bars-with-cream-cheese-frosting\/","post_image":"\/wp-content\/uploads\/2019\/10\/Frosted-Lemon-Bars_EXPS_HCA19_135353_E06_22_7b-3.jpg"},{"post_title":"Lemon Bar Trifle","post_link":"\/recipes\/lemon-bar-trifle\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Bar-Trifle_exps40156_TH1194743D41B_RMS-8.jpg"},{"post_title":"Lemon Squares","post_link":"\/recipes\/lemon-squares\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Audrey's Lemon Meringue Bars","post_link":"\/recipes\/audrey-s-lemon-meringue-bars\/","post_image":"\/wp-content\/uploads\/2021\/06\/Audrey-s-Lemon-Meringue-Bars_EXPS_RCRSB21_262058_E06_23_12b.jpg"},{"post_title":"Strawberry-Lime Bars","post_link":"\/recipes\/strawberry-lime-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps187088_TH153342C02_20_3bC_RMS-1.jpg"},{"post_title":"Lemon Kolaches","post_link":"\/recipes\/lemon-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Kolaches_exps5449_HFG2661989A05_23_4b_RMS-2.jpg"},{"post_title":"Lemon Macarons","post_link":"\/recipes\/lemon-macarons\/","post_image":"\/wp-content\/uploads\/2023\/03\/Lemon-Macarons_EXPS_FT23_272707_ST_2_09_1.jpg"},{"post_title":"Lemonade Dessert","post_link":"\/recipes\/lemonade-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37237_CW1115457D29A.jpg"},{"post_title":"Fruitcake Bars","post_link":"\/recipes\/fruitcake-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9493_CW10015C40-3.jpg"},{"post_title":"Coconut Raspberry Bars","post_link":"\/recipes\/coconut-raspberry-bars\/","post_image":"\/wp-content\/uploads\/2024\/10\/Coconut-Raspberry-Bars_EXPS_TOHD24_13952_AnaStanciu_9.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Bars_EXPS_TOHD24_3994_LeticiaAlmeida_06.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-bars\/","name":"Lemon Bars","datePublished":"2018-01-01","dateModified":"2024-10-21","prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Bars_EXPS_TOHD24_3994_LeticiaAlmeida_06.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These delightful lemon bars have a wonderful tangy flavor, and they're always a hit. As a bonus, the color and shape make them a nice addition to a dessert platter.","recipeIngredient":["1 cup all-purpose flour","1\/2 cup butter, softened","1\/4 cup confectioners' sugar","FILLING:","2 large eggs, room temperature","1 cup sugar","2 tablespoons all-purpose flour","1\/2 teaspoon baking powder","2 tablespoons lemon juice","1 teaspoon grated lemon zest","Additional confectioners' sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crust","text":"Preheat your oven to 350\u00b0F. In a bowl, combine the flour, butter and confectioners' sugar, then pat the dough into an ungreased 8-inch square baking pan. Bake the crust for 20 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"In a small bowl, beat the eggs. Add the sugar, flour, baking powder, lemon juice and lemon zest, then beat until the eggs are frothy. Pour the mixture over the baked crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_04.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bars","text":"Bake the bars for 25 minutes, or until they turn a light golden brown. Let them cool on a wire rack, then dust them with confectioners' sugar before cutting them into squares.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Bars_TOHD24_3994_LeticiaAlmeida_05.jpg?fit=700,1024"}],"recipeYield":"9 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 263 calories","fatContent":"11g fat (7g saturated fat)","cholesterolContent":"74mg cholesterol","sodiumContent":"140mg sodium","carbohydrateContent":"38g carbohydrate (25g sugars","fiberContent":"0 fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.56,"reviewCount":75,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Lemon Bars","description":"Check out this video for how to make Lemon Bars","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/Lemon%20Bars_thumbnail.jpeg"],"uploadDate":"2020-09-5 11:35:06","duration":"P0DT0H1M26S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/GOmuTsFV-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"roodootwo"},"reviewBody":"The ladies LOVED these cookies! Best ever recipe Taste Recipes!! And I am a big fan. I used large eggs, a heaping teaspoon of lemon zest and baked fully. The crust is what made this extra special. Wow! GREAT RECIPE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Henrietta"},"reviewBody":"What's not to like about lemon bars??  Good, easy basic recipe for delicious bars.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb777"},"reviewBody":"Much too sweet. I prefer a tangy lemon bar. I wont make these again but I will keep searching.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lady Fingers","givenName":"Lady","familyName":"Fingers"},"reviewBody":"Perfect crust, crisp and buttery. The filling is delicately flavored and forms a crisp top, but I agree with some others tasters that it could be more generous. Next time, I will make most (use 3 eggs, and juice of one whole, large lemon)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest7965"},"reviewBody":"It's a great recipe, however, I did tweak the recipe after reading other reviews that filling was pretty thin.  I made 1 1\/2 of the recipe for the filling and I think it made the crust and filling a better ratio for flavor.  It did not change the cook time either.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest7478"},"reviewBody":"Mouth watering recipe! The exact measurements left with a buttery, flaky, delicate crust and a delicious lemon flavor from the filling. I normally eat more tart desserts, but this broke that barrier! ( If you want a more tart filling I suggest adding less sugar and more zest and\/or juice. *Make sure not to tweak it too much; the ratio is for a reason and there is a possibility it can fall apart* ) Overall, fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TNbluffbaker"},"reviewBody":"These Lemon Bars are very good!  The lemon zest elevates the bars from ho hum to wow!  Next time, I'll grease the pan and add a couple of more tablespoons lemon juice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amsm"},"reviewBody":"I love these lemon bars! The filling and crust both have a nice texture. I was reading that some reviewers put lemon extract in their filling for more lemon flavor. I added an extra teaspoon of zest and an extra tablespoon of juice. This gave me enough lemon flavor. I will make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TracyWard"},"reviewBody":"Absolutely love this! We have a few pecan trees so I added 1\/4 cup of pecan halves, ground in food processor to the crust and used the juice and zest of two lemons and it worked perfectly. Made three batches in a week...I'm a little obsessed with these lemon bars.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SecretarialSue"},"reviewBody":"Excellent!  I added a small package of cream cheese to the lemon filling and my family loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nycdee"},"reviewBody":"I followed the recipe exactly. I like the filling but the crust was too sweet.  I  love sweets but this was too much.  I  ruined it when I tried getting it out of the pan, definitely needs greasing or parchment paper. I will make it again but with less sugar","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bzymami"},"reviewBody":"Great base but like most needed a few tweaks to suit our family. I added 1\/2 cup chopped nuts to the crust base, and it needed to bake for additional 7 minutes because I doubled the recipe to fit into a 13x9 pan . Then cut the amount of sugar to 2\/3 cup and increased the amount of fresh lemon to 1\/2 cup. Yes, we like lemon!  Yum!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest2050"},"reviewBody":"I\u2019ve been making this recipe for past 25 years. It\u2019s the best! A tip though is to double the crust and triple the lemon filling part of the recipe and use the larger size casserole dish. Original recipe doesn\u2019t have enough lemon filling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"My daughter-in-law wanted Lemon Bars for her Birthday dessert and since I could not find the recipe I usually used, I discovered this recipe.  I squeezed real lemons for the juice.  I one-and-a-half-ed the filling as I had done on the previous recipe while doubling the ingredients to fit a 9 x 13 pan.  THAT was good for my math brain!!  And it was worth the effort.  The Birthday Girl wants THIS version EVERY year!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mariellyn25"},"reviewBody":"I've tried other recipes and they were all ok. I really like this one. I didn't read the other reviews  until it was in the oven so I was a little worried that it wouldn't have enough lemon but it turned out delicious. I really love the crust..but this was my first time baking with butter instead of margarine so maybe that's it. The flavor is great. I cooked the crust fifteen minutes and the filling twenty five as written. It's perfect.  It's already really good warm but I can't wait to try it cold. It set fine also. So yes I did the recipe as is and it's very good. Thank you.  Ill be keeping this one and doubling it up next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MeganSack"},"reviewBody":"Was a hit at work and they tasted great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ann"},"reviewBody":"These were delicious.  I made them for my husband because he loves lemon meringue pie, which I have no clue how to make and don't care because I don't like it and its too much work.  So I thought he'd appreciate these.  He sure did and so did I!  I think I ate more than he did.  I didn't adjust the recipe at all and they were perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FitnessLovingMom"},"reviewBody":"Ive made this recipe TWICE.  The first time the bars were sloppy and fell apart. A huge hot mess. Im very good at baking and following directions.  Im also very good at measuring ingredients.  I did nothing wrong. Yhe second time the bars fell as they cooled. The top had a crust and cracked. There were no holes in my shortbread.  The filling layer was very thin.  Im going to tey a sufferent recipe and see if I can master making lemon bars.  No other recipe Ive found cooks filling for 25 mins. I think its too long  filling too thin crust too thick.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RLOsb"},"reviewBody":"Great taste. I gave it a four because of the consistency. I doubled the recipe and used a 13 x 9.  I baked it for the time recommended (25 minutes) and it was nice and brown on top.  It was way too runny to eat warm so I put it in the refrigerator.  After 5 hours in the refrigerator, it was still pretty runny.  It was not a solid bar that you could pick up and eat.  Next time, I will not double and I will put foil over the top after 20 minutes or so and lengthen the cooking time.  Otherwise, my family loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lily380"},"reviewBody":"Light dessert. Very good!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Bars","description":"Check out this video for how to make Lemon Bars","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/GOmuTsFV-Uot7Fvi8.mp4","duration":"86.45","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/poster-90.jpg","advertising":true,"jw_id":"GOmuTsFV","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/GOmuTsFV-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/GOmuTsFV\/poster.jpg?width=720","jw_publish_date":"03\/30\/2020"},"rms_legacy_id":"3994","romance_copy_dek":"These delightful lemon bars have a wonderful tangy flavor, and they're always a hit. As a bonus, the color and shape make them a nice addition to a dessert platter.","enhanced_recipe_title":"Lemon Bars","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup confectioners' sugar","IngredientText":"1\/4 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons all-purpose flour","IngredientText":"2 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated lemon zest","IngredientText":"1 teaspoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional confectioners' sugar","IngredientText":"Additional confectioners' sugar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Bars_EXPS_TOHD24_3994_LeticiaAlmeida_06.jpg","RecipeId":3994,"AttachmentSourceId":null,"AttachmentSource":"Leticia Almeida for Taste Recipes","PhotoCredit":"Lemon Bars Recipe photo by Leticia Almeida for Taste Recipes","VideoCode":"[dam-video dam-id=\"24280\" \/]","RecipeAttachmentFileName":"Lemon-Bars_EXPS_TOHD24_3994_LeticiaAlmeida_06.jpg","ContributorId":null,"Firstname":"Etta","Lastname":"Soucy","City":"Mesa","StateDescription":"Arizona","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Bake: 45 min. + cooling","MinimumServingQuantity":9,"MaximumServingQuantity":9,"Yield":"9 servings.","DigitalTitle":"Lemon Bars","SubmittedTitle":"Lemon Bars","RecipeTypeId":1,"AverageRating":4.56,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_3994_LeticiaAlmeida_08.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":45,"TotalTimeInMinutes":55,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Bars","OriginalSourceProject":"Lemon Bars","ContestPlacement":"","Trailer":"<h2>Lemon Bar Tips<\/h2><h3>What kind of lemons should you use for lemon bars?<\/h3>If you are looking for a tart and pronounced lemon flavor, regular lemons should be your go-to. Regular lemons are much larger in size and brighter compared to <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-meyer-lemon\/\">Meyer lemons<\/a>. Meyer lemons are less acidic and sweeter in taste, and have a much more fragrant zest. While Meyer lemons can regularly make an excellent substitute for regular lemons in dessert recipes, Meyer lemons aren't going to deliver the same results in this recipe.<h3>Should you use a glass or metal 8-in. square baking pan?<\/h3>We recommend making this lemon bar recipe in a glass pan. Because lemons have a high amount of acidity, the lemon can cause the metal to create a metallic flavor in your bars if you were to use a metal pan. If you only have a metal pan on hand, line it with parchment paper to prevent that metallic flavor from developing. Here\u2019s a complete guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/heres-when-to-use-a-glass-or-metal-baking-pan\/\">when to use glass or metal baking pans<\/a>.<h3>How do I cut neat, clean slices?<\/h3>In order to get those picture-perfect clean edges, the first step is to line your baking pan with parchment paper or aluminum foil. This lets you lift out the entire pan easily and cleanly to make cutting simpler. The second step is to allow the baked bars to cool fully before making the first cut. If it's even a little warm, you run the risk of the filling spreading after it's cut. If you can refrigerate it before cutting, you'll get even cleaner, neater cuts.<h3>Do lemon bars have to be refrigerated?<\/h3>Since lemon bars are made with eggs and the filling is similar to a custard, you'll need to keep the bars refrigerated. If you don't like them cold, bring them out of the refrigerator 30 minutes before serving.<h3>Why are my lemon bars gooey?<\/h3>The most common reason for gooey lemon bars is that they're undercooked. Be sure to bake them until the top is fully set and no longer jiggly in the middle. You'll also notice the edges will start to brown. Another reason your filling may be softer than you like is if you cut them before they're fully cooled. Let them rest on a wire cooling rack at least 1 hour until the center is firm and set.<h3>How long can you keep lemon bars?<\/h3>If you keep them covered and refrigerated, this <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-lemon-desserts\/\">lemon dessert<\/a> will last up to 4 days.<h3>Can I freeze lemon bars?<\/h3>Yes, you can freeze lemon bars and have them ready to go for up to 6 months. Wrap them tightly in plastic wrap, sealing out as much air as possible. For added protection, slide the wrapped bars into a freezer bag or airtight container. To serve, thaw them overnight in the refrigerator.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>","Metadescription":"After you make it once, you'll plan to make this lemon bar recipe every time you host. These tangy dessert bars are gorgeous and delicious.","DigitalHeadnotes":"This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. \u2014Etta Soucy, Mesa, Arizona","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Lemon Bars ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350&deg; for 20 minutes. ","SequenceNo":1},{"Direction":"   For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Bar Recipes","ID":94622},{"Name":"Desserts","ID":94274},{"Name":"Finger Foods","ID":94282},{"Name":"Lemon Bars","ID":95398},{"Name":"Sweet Finger Food Recipes","ID":94866}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Desserts","ID":89560},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Citrus Fruits","ID":102001}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dessert Recipes","ID":107485},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bars","ID":305488},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Lemons","ID":307199},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 bar: 263 calories, 11g fat (7g saturated fat), 74mg cholesterol, 140mg sodium, 38g carbohydrate (25g sugars, 0 fiber), 3g protein. ","NoOfRatings":75,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Lemon-Bars_EXPS_TOHD24_3994_LeticiaAlmeida_06.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Lemon-Bars_EXPS_TOHD24_3994_LeticiaAlmeida_06.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Lemon Bar Tips<\/h2>    <h3>Do lemon bars have to be refrigerated?<\/h3>  Since lemon bars are made with eggs and the filling is similar to a custard, you'll need to keep the bars refrigerated. If you don't like them cold, bring them out of the refrigerator 30 minutes before serving.     <h3>Why are my lemon bars gooey?<\/h3>  The most common reason for gooey lemon bars is they're undercooked. Be sure to bake them until the top is fully set and no longer jiggly in the middle. You'll also notice the edges will start to brown. Another reason your filling may be softer than you like is if you cut them before they're fully cooled. Let them rest on a wire cooling rack at least 1 hour until the center is firm and set.    <h3>How long can you keep lemon bars?<\/h3>  If you keep them covered and refrigerated, this <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-lemon-desserts\/\">lemon dessert<\/a> will last up to 4 days.     <h3>Can I freeze lemon bars?<\/h3>  Yes, you can freeze lemon bars and have them ready to go for up to 6 months. Wrap them tightly in plastic wrap sealing out as much air as possible. For added protection, slide the wrapped bars into a freezer bag or air-tight container. To serve, thaw them overnight in the refrigerator.     <h3>How do I cut neat, clean slices?<\/h3>  In order to get those picture-perfect clean edges, the first step is to line your baking pan with parchment paper or aluminum foil. This lets you lift out the entire pan easily and cleanly to make cutting simpler.     The second step is to allow the baked bars to cool fully before making the first cut. If it's even a little warm, you run the risk of the filling spreading after it's cut. If you can refrigerate it before cutting, you'll get even cleaner, neater cuts.  <br>  <br>  <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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Try our Test Kitchen's favorite easy lemon bars and other fun variations.","parent":310802,"count":38,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/bars\/lemon-bars\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Lemon Bars"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Lemon Bar Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-bars\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Easy Lemon Bar Recipe","description":"After you make it once, you'll plan to make this lemon bar recipe every time you host. 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