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Ultimate Lemon Bars

Rated as 3.91 out of 5 Stars

"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
Original recipe yields 24 servings (24 bars)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 7 x 11-inch baking pan with foil; spray with cooking spray.
  2. 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.
  3. Bake in preheated oven until lightly golden, about 15 minutes.
  4. 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.
  5. Pour filling over hot crust. Return pan to oven and continue baking until filling is set, 18 to 20 minutes.
  6. 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 15.1 1.2 31 49 Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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 ...

I made this vegan by substituting butter for vegan butter the nature balance original style (same amount) and substituting the eggs for coconut yogurt (1-1/2 tablespoons per egg) it turned out r...

The lemon bar filling and crust SEPARATELY turned out pretty good, but when they baked together.....They stuck together with a chewy unsatisfying taste.

I want to say, I made these and three crust was hard as a rock. The next day even harder. I checked and rechecked the cornstarch measure. Won't make these again

This lemon bar recipe is quick and easy to prepare. Thank you for sharing so others who love lemon bars can have the opportunity to sink their teeth in them. They were a hit with my family and f...

It's quick and easy, but tastes too strongly of corn starch. I'll try to adapt the recipe next time.

I did not make any changes. I am making it today! Yummy Easy, peasy.

I used coconut oil in place of butter in crust It gave a nice flavor. The crust was thin, I should have doubled it