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My review
Ultimate Lemon Bars
Land O'Lakes
"A delicious lemon bar with a flaky buttery crust, in style of a shortbread cookie. A tart lemony filling, with the right amount of sweet and tart. I made this recipe up after years and years of trying to find the perfect lemon bar, and believe this to be the best. I hope you enjoy with your favorite cup of tea or coffee!"
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Ingredients
48 m servings 95 calsOriginal recipe yields 24 servings (24 bars)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a 7 x 11-inch baking pan with foil; spray with cooking spray.
- Combine flour, 1/4 cup cornstarch, 1/4 cup powdered sugar, and white sugar in a bowl. Mix in the butter; and stir until well mixed and crumbly. Press mixture in bottom of prepared pan.
- Bake in preheated oven until lightly golden, about 15 minutes.
- Mix 3/4 cup white sugar, eggs, 2 tablespoons cornstarch, baking powder, lemon juice and lemon zest together in a mixing bowl using an electric mixer or wire whisk. Blend thoroughly.
- Pour filling over hot crust. Return pan to oven and continue baking until filling is set, 18 to 20 minutes.
- Cool completely before cutting into bars. Sprinkle with powdered sugar if desired.
Footnotes
- Cook's Note:
- The filling is made with cornstarch, not the typical added flour. Since I use cornstarch with my fresh berry pies, I thought let's give it a try! We have a lemon tree in our back yard so I had plenty of lemons to perfect this recipe. Also with the Land O' Lakes® butter campaign I wanted to make this the best buttery crust!
Nutrition Facts
Per Serving: 95 calories; 3.5 g fat; 15.1 g carbohydrates; 1.2 g protein; 31 mg cholesterol; 49 mg sodium. Full nutrition
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
6/27/2016
I followed the recipe as written without changes. I was skeptical because I'm known for making great lemon bars, but I liked seeing methods different from my own and thought it would be fun to ...
Most helpful critical review
6/8/2016
These were ok. The ratio of crust to lemon filling, IMO is off. I made it in a 7" x 11" pan as called for in the recipe and the crust was as thick as the filling. I also prefer a bar with more ...
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6/8/2016
These were ok. The ratio of crust to lemon filling, IMO is off. I made it in a 7" x 11" pan as called for in the recipe and the crust was as thick as the filling. I also prefer a bar with more ...
6/27/2016
I followed the recipe as written without changes. I was skeptical because I'm known for making great lemon bars, but I liked seeing methods different from my own and thought it would be fun to ...
12/25/2016
It's quick and easy, but tastes too strongly of corn starch. I'll try to adapt the recipe next time.
12/4/2016
I used coconut oil in place of butter in crust It gave a nice flavor. The crust was thin, I should have doubled it
10/15/2016
Made these for a dessert booth for church bazaar. Really liked that the bar seems sturdy enough to handle the occasion in which they will be served. Nice flavor; more lemon zest could be added f...
8/10/2016
Very tasty and I even made it gluten free. My first time making lemon bars and they are the best that I have ever had. I gave them to my parents and they loved them as well. I would recommend th...