The Best Lemon Bars

December 26, 2012


My son Ross just walked past me as I was staring at this picture deciding what to write about, and he said, “I don’t even really like lemon, but those could be one of my favorite desserts you make.”  I adapted these from Ina Garten,   The Barefoot Contessa she rocks!  My husband Marc asks me to make these every year around Christmas time so he can give them to the woman who checks his coat every day at work.


The Best Lemon Bars
  • 1/2 pound unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/8 tsp. salt
  • 6 large eggs
  • 3 cups sugar
  • 2 1/2 tablespoons grated lemon zest, packed
  • 1 cup freshly squeezed lemon juice
  • 1 cup all-purpose flour
  1. Preheat oven to 350 degrees.
  2. For the crust, cream the butter and sugar until light and fluffy in electric mixer fitted with paddle attachment. Combine the flour and salt and with mixer on low, add to sugar mixture until just combined. Gather dough into a ball and press into a 9 X 13 inch pan, pressing the edges up the sides about a 1/2 inch. Chill in freezer for 15 minutes.
  3. Bake the crust for 15-20 minutes, until edges start to brown. Let cool while making filling.
  4. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Cool to room temperature before slicing.
  5. Sprinkle with powdered sugar and ENJOY!!!

*slightly adapted from Barefoot Contessa

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