The Best Lemon Bar Recipe

Not Too Sweet, Not Too Sour, Just Perfect

The Best Lemon Bar Recipe

I have loved lemon bars for years, but never really could find the perfect recipe until this one. Not too sweet or sour, they are hands down my favorite square that doesn’t include chocolate, and are guaranteed to be a hit every time. I highly recommend that you use parchment paper so that the filling doesn’t cook to the sides of your pan and it’s easy to remove the bars from the pan in one go. Don’t be tempted to prick the crust with a fork to keep it from puffing up a little. If you do, filling will seep under the crust and they won’t turn out very well. Also make sure to use fresh lemons, and never, ever bottled lemon juice.



1/2 cup unsalted butter, softened
1/4 cup icing sugar
1 tsp grated lemon zest
1 cup flour
pinch of salt


2 eggs
1 cup sugar
2 tbsp flour
3 tbsp freshly squeezed lemon juice (about 2 lemons)
1 1/2  tsp grated lemon zest

  Pre-heat the oven to 350 F, and line a 9x9 inch square pan with parchment paper.

Make the crust:

  In a bowl with an electric mixer, mix the butter and sugar together until fluffy. In a separate bowl, whisk the flour, salt, and lemon zest together. Add to the butter mixture and combine. The result will look like a butter cookie dough. Press it evenly into the bottom of your parchment paper lined pan.

  Bake for 15-20 minutes, until the edges are browned. Once it’s finished, you want to pour in the finished filling right away and put it back in the oven.


  In a clean electric mixer bowl, combine the eggs, sugar, flour, lemon juice and lemon zest. Mix well. Pour over the warm crust and return it to the oven for about 20 minutes, until the top is dry and the edges are just starting to brown. Remove from the oven and let cool.

  When completely cooled, dust the squares with icing sugar, and slice. I keep them in a sealed airtight container in the fridge. I doubt they will last very long!

Makes 12 bars

Adapted from the Fannie Farmer Cookbook

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom