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Chef John's Lemon Bars
September 01, 2013

Thanks, Chef John! Oh boy, these are goooood. I've made some pretty good lemon bars in my life, but hubby and I both agree these are the best. The filling is very lemony, with a perfect balance of tartness and sweet. It set up wonderfully. I'm not 100% sold on the crust, as I tend to prefer one a bit more substantial and firm, but that is simply my preference. This crust is excellent, as long as you are aware it is more flaky than firm. Two comments, though, and both on the crust. I'd suggest mixing the salt with the flour first, then adding the butter. I also had a hard time with the finger-wetting bit. The crust kept sticking to my hands. I gave up and dusted my fingers with flour, instead. MUCH easier. EDIT 2/9/14: I made the bars yet again (I've lost count how many times now) and changed the crust a little. Same ingredients, but mixed the dry ingredients in a food processor. Pulsed in CHILLED butter cut into pieces (like pastry crust), then lightly pressed it all into the pan. It came out perfect!

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