- 3/4 cup flour (all-purpose, spooned into measuring cup and leveled-off)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar (plus more to decorate finished bars)
- 1/2 cup unsalted butter (cold, cut into 1/2-inch pieces)
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest (be sure to zest before juicing the lemons)
- 5 tablespoons lemon juice (freshly squeezed, from 2-3 lemons)
- 3 tablespoons all purpose flour
|Calories380Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Daniel White 8 days ago
Wonderful delicious... just like my MIL’s favorite lemon meringue pie without the meringue.
Carmen Lazinchuk 16 days ago
Followed recipe as directed and it turned out wonderful. Will be making again
Beth Dima 7 Feb
I reduced the sugar content and everyone loves it! 😍
Denise 11 Dec 2018
Excellent, luscious, lemony square, great crust! Will make this again for sure!!!
Shira Karni 7 Oct 2018
With the exception of not using cornstarch — just using a full cup of flour — I followed this recipe pretty exactly. I’ve made a lot of lemon bars over the years but really hands down, this is the best crust.
Hinky 29 Aug 2018
A big hit with the ladies over coffee. Everyone loved the shortbread base covered in a delicious lemon layer. Hard to have just one
Christine Roma G. 4 Aug 2018
2nd time that i made it because lemons aren't cheap from where i'm from. hubby looves it everytime!
Kathleen G. 13 Apr 2018
followed recipe came out great
Emmy Lam 7 Apr 2018
Super easy to make whilst multitasking!
Faith 13 Jan 2018
Very nice! Similar to a shortbread crust! Loves it!
Marie Bordelon 23 Jun 2017
I love this recipe! It's so easy and it comes out perfect every time! I sometimes add more lemon juice and flour to compensate and it still comes out amazing! I have probably made this recipe at least 10 times!
Arianna Kossie 2 Jul 2016
This recipe makes for a super delicious & refreshing summer treat! I've made these twice now, & my family has practically licked the bowl each time! 😋
Rachel Shippas 4 Mar 2016
I am not a fan but my husband loves these, I thought they might be difficult to make, I was nervous. They came out exactly like the picture! They just needed to cook a little bit longer- both the base, 15 minutes, and the lemon topping, 10 minutes. They are perfect!! My husband was so happy!! Thanks so much!! Awesome! I DID IT!!! My whole house smelled like cookies! Yummy.
Colleen F. 22 Feb 2016
Light buttery crust with ample lemon curd. Sweet and sour enough. I used parchment paper instead of tin foil and turned out great. Complaint from my teens was it didn't make very much. definitely will make this again thank you