A quote from Si:

“Laurie’s Lemon Bars are the cream of the crop, simply the correct amount of tangy and candy in a single dessert. I’ve tried one lemon bar recipe after one other for years. Many had been good, however this recipe ended my seek for the excellent lemon bar!”

When’s the final time you loved creamy lemon curd with a melt-in-your-mouth crust? The ABK group just lately revisited this traditional recipe and located it even higher than we had remembered!  Right here’s to a style of springtime in each chew.

The important thing to a wonderful lemon bar 

1. A considerable, buttery shortbread crust 

2. A full lemon taste with a candy and tangy steadiness 

3. A thick layer of lemony filling that units up properly

This recipe nails all three parts. You’re gonna adore it. 

Elements for Lemon Bars

With solely 6 elements, and a presentation as shiny because it tastes, lemon bars are an excellent spring and summer season dessert. Listed here are the elements:

Flour, sugar, salt, and butter: These elements create a young pastry that enhances the layer of lemon filling.

Lemons: We use contemporary lemon juice in addition to zest within the filling for added lemony taste. Don’t be tempted to make use of bottled juice. Contemporary lemon juice makes all of the distinction. 

Eggs, sugar, and flour: The correct mixture of those elements combines with the lemon for an ideal curd that’s each tart and candy.

Strive these garnishes for particular events

Good for any wedding ceremony or child bathe, Laurie’s Lemon Bars might be reduce into tiny squares or triangles and served with a raspberry or a bit of slice of lemon on prime. To make a lemon garnish, slice a small lemon and place on a sheet of parchment paper. Bake at 325 levels till lemons dry and start to shrink (about half-hour). Take away from the oven, sprinkle with sugar, and let cool. When able to serve, prime every lemon bar or each different lemon bar with a ready lemon slice.

The Best Pan for Laurie’s Lemon Bars

We are able to’t say sufficient about USA Pan bakeware. We love the 9×13-inch USA Pan rectangular cake pan for lemon bars, and we additionally use this pan for all the pieces from bar cookies to brownies, to breakfast casseroles. The sunshine-colored heavy-duty steel retains baked items cooking at an excellent temperature, and the straight sides and sq. corners make each piece look clear and neat.  

Laurie is the creator of many different recipes at ABK. We have now beloved utilizing her recipes for years. These are a couple of of our favorites: Superb Chocolate Cake, Coconut Lime Bars, and Laurie’s Superb Carrot Cake.

Laurie’s Lemon Bars initially posted in 2011, up to date in 2021 and 2026 with new content material and pictures

Course: Dessert

Delicacies: American

Prep Time: 15 minutes minutes

Cook dinner Time: 40 minutes minutes

chill time: 30 minutes minutes

Complete Time: 1 hour hr 35 minutes minutes

Servings: 24 bars

Cook dinner ModeForestall your display screen from going darkish

Pastry

• Whisk flour, sugar, and salt into a big bowl.

• Add butter and reduce it in with a pastry cutter till medium crumbs are fashioned and are sand-like in texture, containing small bits of butter. Don’t use a mixer.

• Press pastry dough evenly within the backside of an ungreased 9×13-inch pan. The dough will nonetheless have a sand-like high quality and never mix like a pie crust does. Refrigerate for half-hour.

• Whereas the dough is chilling, preheat oven to 350 levels. Place rack within the middle of the oven.

• Bake pastry crust for 15-20 minutes or till evenly browned on prime. It is very important bake the crust till evenly golden on prime. This helps the pastry assist the thick layer of lemon filling.

Lemon Filling

• Whereas the crust is baking, wipe out the bowl used for the pastry dough after which add eggs and sugar. Whisk for 3-4 minutes, till the combination is mild yellow and the sugar is dissolved.

• Add lemon juice, zest, and flour to the combination and whisk till all elements are integrated.

• Simply earlier than pouring the lemon filling over the baked pastry, whisk once more to make sure all elements are blended effectively.

• Pour lemon filling over the baked pastry and bake for 35-40 minutes or till set. The middle shouldn’t jiggle. Let cool utterly.

• Mud with powdered sugar and reduce into squares or triangles.

If utilizing salted butter, omit the salt within the pastry. 
Examine the middle of the lemon bars with a knife. A knife inserted within the middle comes out clear when the bars are performed. This takes 35-40 minutes in my oven.
Preserve these lemon bars refrigerated till able to serve. They style nice chilled or at room temperature. 
Laurie’s authentic recipe requires 3 cups of sugar within the filling. I reduce a bit of on the sugar as a result of I assumed the filling was a bit too candy. 
The 9×13-inch USA Pan rectangular cake pan is a flexible, heavy-duty pan that we extremely advocate. Straight sides and sq. corners make the ultimate product look skilled.