Lemon Bars

by Lana Stuart on January 13, 2012 · 30 comments

Lemon Bars

In case you haven’t heard – I’m giving away a Meyer lemon tree! The entries will close at midnight tonight and the winner will be announced tomorrow. And even if you don’t win, the nice people at Brighter Blooms Nursery will still be delighted to ship one to you.

I’m still finding ways to use all those luscious lemons from my Meyer lemon tree. I think this weekend it will be time go ahead and take the remaining lemons off, zest and juice them, and freeze them for later. Especially since my tree is already starting to bloom for next year’s crop!

My latest use was for these Lemon Bars, made at BeeBop’s request. I have to warn you that this is a really rich and decadent recipe. I mean, really, three cups of sugar and a cup of butter! I cut some large squares for the photo, but in reality I cut these into about 1″ x 3″ bars for serving. Even smaller would work well, too. They’re an a very occasional treat and the majority of them went to work with BeeBop so we wouldn’t be tempted to over indulge :-) BeeBop’s poor co-workers – they get all the over indulgent stuff that I don’t want hanging around the house. Maybe I’ll send them a salad one of these days.

Start by preheating your oven to 350 degrees. Then generously butter a  9×13 baking pan and set it aside.

In a large mixing bowl, combine the flour, confectioner’s sugar and salt. Cut in the butter making a crumbly mixture.

Crust for Lemon Bars

Pour the mixture into the prepared baking pan and press it evenly into the bottom. As you press, this mixture will become very sticky so you’ll need to keep your hands well floured while you work.

Bake the crust for 20 minutes or until it is a light golden brown.

While the crust is baking, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.

Pour lemon filling over crust

When the crust is lightly browned, remove it from the oven and pour the filling mixture on top. Return the pan to the oven and continue baking for 25 minutes more.

Remove from the oven and allow to cool completely. Cut into bars or squares. Dust with confectioner’s sugar.

Enjoy!

Lemon Bars
 
Prep time
Cook time
 
Rich, buttery lemon bars made with Meyer lemon zest and juice
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1 cup confectioner’s sugar
  • Pinch of salt
  • 1 cup butter, room temperature
For the filling:
  • 4 eggs
  • 2 cups granulated sugar
  • 6 tblsp. all-purpose flour
  • 8 tblsp. fresh lemon juice
  • Zest of one lemon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Butter a 9x13 baking pan. Set aside.
  3. In a large mixing bowl, combine the flour, confectioner’s sugar and salt.
  4. Cut in the butter making a crumbly mixture.
  5. Press the mixture into the buttered pan. You will need to flour your hands well while pressing in the mixture as it is quite sticky.
  6. Bake the crust for 20 minutes or until it is a light golden brown.
  7. Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.
  8. Remove the crust from the oven and pour the filling over.
  9. Return to the oven and bake for 25 minutes more.
  10. Remove from the oven and allow to cool completely.
  11. Cut into bars or squares.
  12. Dust with confectioner’s sugar.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

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{ 30 comments… read them below or add one }

1 Cookin' Canuck January 13, 2012 at 3:51 pm

I absolutely adore lemon bars. Made with Meyer lemons, they sound even better.

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2 Lana January 15, 2012 at 9:07 pm

Dara, I had never made them with the Meyer lemons before and they were delicious!

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3 Lucy@acookandherbooks January 13, 2012 at 4:24 pm

Lovely! I like the warm sunshine color of the Meyer lemons.

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4 Nancy@acommunaltable January 13, 2012 at 5:08 pm

One of my favorites!! These look so good!!! Wish my meyer lemon was producing that many lemons!!!

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5 Lisa January 13, 2012 at 6:12 pm

These are my favorite type of lemon bars – slightly sweet crust with a custardy lemon filling ‘tapped’ with confectioner’s sugar. I REALLY want to win that Meyer Lemon Tree. I already have a name for it picked out ;)

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6 Nutmeg Nanny January 13, 2012 at 8:02 pm

Love these! I’m a sucker for lemon bars. I still have yet (but I entered…fingers crossed) to have a Meyer Lemon but I need to get some!

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7 Suzanne January 13, 2012 at 8:57 pm

I love lemon bars, I always choose them at a potluck over anything else! Yum :)

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8 Lana January 15, 2012 at 9:08 pm

They are always a good choice, aren’t they?

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9 Terra January 13, 2012 at 10:07 pm

I still have not had the pleasure of trying a Meyer lemon, I feel like I am missing out now:-) I will try one soon for sure! Your lemon bars look gorgeous! This has always been my favorite sweet treat growing up, they make me so happy! Hugs, Terra

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10 Barbara @ Barbara Bakes January 13, 2012 at 10:14 pm

Lemon bars are one of my favorites. They sound especially delicious with Meyer lemons. Thanks for the link love!

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11 Katie January 14, 2012 at 3:59 am

I keep hearing about Meyer lemons – have never seen or tasted one. Apparently they’ve not crossed the pond LOL But Lemon Bars…. We love lemon bars!

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12 Drick January 14, 2012 at 8:39 am

beautiful recipe, and yes, that is one nice serving of a treat… Love a recipe that relies on the simplicity of things and shines on one certain ingredient… yup, it’s a beauty all right

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13 Ann McCrickard January 14, 2012 at 10:36 am

Lemon bars have always been one of my ‘trademark’ holiday homemade treats. I make them and use as hostess gifts and/or gifts to guests in my home. I also make rum balls that require crushed pecans as well as gingersnap crumbs. One year, I made rumballs first and had about 1/2 C pecans and 1/2 C gingersnaps left……so….you guessed it….I substituted the cup of nuts/crumbs for the flour and it was a really nice experiment.

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14 Lana January 15, 2012 at 9:09 pm

Love the idea of adding gingersnaps and nuts to the crust! Brilliant.

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15 Mari @ Mari's Cakes January 14, 2012 at 11:54 am

These are delicious! I could never only have one bar. Your look scrumptious!

Have a great weekend :)

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16 Reluctant cook January 14, 2012 at 11:56 am

There is no better way to taste the flavor of perfect citrus than as an addition to a wa cup of constant comment tea.

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17 Mary January 14, 2012 at 2:13 pm

Absolutely delicious – these will be a family favorite!
mary x

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18 Shelby January 14, 2012 at 2:21 pm

I LOVE lemon bars – they a real weakness…
I thought of you today when I was at the grocery because I saw Meyer Lemons. They aren’t that easy to get around here so I was surprised to see them!

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19 Angie@Angie's Recipes January 14, 2012 at 2:45 pm

My mouth waters….those lemon bars look fabulous!

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20 Jenn (Cookies Cupcakes Cardio) January 14, 2012 at 5:34 pm

These look like they will melt in your mouth! Yum!

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21 Dori Leslie January 14, 2012 at 11:10 pm

Wow! I actually had a tree on my Christmas list and didn’t get one :(
Your lemon bars look fabulous, and btw I love the pictures you use to illustrate your recipes!

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22 claudia January 15, 2012 at 9:35 pm

i cant remember when i had these last that buttery crust is beckoning me these look mouth watering

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23 Sylvie @ Gourmande in the Kitchen January 16, 2012 at 3:37 am

I just love a tart and creamy lemon bar, delicious!

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24 Alison @ ingredients, Inc. January 16, 2012 at 1:25 pm

i want one of these! Looks great

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25 Priscilla - She's Cookin' January 17, 2012 at 1:32 am

My resolve melts when I spy lemon bars and I know I could not resist one made from Meyer lemons – they are my absolute favorite flavor enhancer for almost anything! Love the yellow/orange color. Hubs planted a Meyer tree for me last year but its not doing well in its current location.

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26 Barbara | Creative Culinary January 17, 2012 at 3:53 am

Lemon bars have been a favorite of mine for many years…I could honestly eat a whole tray I think if I had no conscience. I made some with Meyer lemons that were sent to me last year..so this takes me back in a very good way. Only said I did not win that tree…I might have to buy one now you know!

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27 Geralyn January 17, 2012 at 4:02 pm

I spent all morning looking for a recipe to use my precious Meyer lemons on, and I am so glad I chose yours. They turned out so wonderfully. I love that the recipe uses only whole eggs (no random leftover whites to waste or worry about using somehow). Rich buttery crust and bright lemony filling. Perfection! Thank you!

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28 Lana January 17, 2012 at 4:44 pm

Thank you for letting me know how much you liked the recipe, Geralyn! I’m so happy that it turned out good for you.

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29 Jessica February 4, 2012 at 4:04 pm

I actually found a 2 lb bag of Meyer lemons at WalMart the other day! The sign said $2/bag, but it rang up at $1.87. These will be in my Super Bowl spread for sure! I wouldn’t have even paid them any attention if I didn’t read your blog regularly. Thanks!

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30 Olivia February 29, 2012 at 3:55 pm

Was browsing around your blog today when I came across this recipe. It set off a lightbulb because I realized I had a couple of lemons that may not last a whole lot longer. Could not believe how quick and easy this was.. and like one of your other reviewers said – you don’t have to worry about leftover egg whites. (I already have at least a dozen frozen from lemon meringue pie and other such baked goodies.) Really yummy too. Thanks for providing your readers with so many delicious and easy recipes!

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