Rating: 4 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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!

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
24
Yield:
24 bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 7 x 11-inch baking pan with foil; spray with cooking spray.

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  • 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.

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(R) butter campaign I wanted to make this the best buttery crust!

Nutrition Facts

95 calories; protein 1.2g; carbohydrates 15.1g; fat 3.5g; cholesterol 31mg; sodium 48.6mg. Full Nutrition
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