Just Right Lemon Bars

In the past, I’ve confessed to losing recipes. While I’ve been good about entering “keepers” into my database, when it comes to lemon bars I’ve got a whole new problem. Oh, I can find the recipe all right. In fact, I can find six variations. But only one of them is worthy of making the Christmas Baking Top Ten list.

To put this pressing issue to rest permanently, Mom and I embarked on some heavy duty research. We made all variations and conducted taste tests with any family member willing to sacrifice their tooth enamel for a cause. There was no shortage of volunteers. We sounded a bit like a chorus of Goldilockses assessing a score of iffy porridge. This one’s too sweet. This one’s too bland. This one’s not lemony enough. This one’s too gummy. Eventually we found one that was just right.

For lemon lovers, this simple bar is second only to Don’t Ask Lemon Pie. The shortbread bottom is buttery while the top layer bar is lemony and tart, with just enough sweetness to keep you from puckering.

Just Right Lemon Bars
Printable recipe

Base

• 1 cup butter
• 1/2 cup sugar
• 1/4 tsp salt
• 2 cups flour

Mix ingredients together well and press FIRMLY into a buttered 9″ X 13″ glass pan. Bake for 20 minutes at 350F.

Top Layer

• 4 eggs, slightly beaten
• 2 cups sugar
• 6 tbsp flour
• 7 tbsp lemon juice
• 1 lemon – finely grated rind only

Mix ingredients together. Gently pour over the base. Bake at 350F for 30 more minutes. Allow to cool thoroughly before cutting into squares.

Share/Bookmark