What is so remarkable about these Tart Lemon Bars? The secret is the cookie crust. Fresh lemon zest is added to the buttery crust and then topped with a tart, tangy lemon filling.
Table of contents
Reader Review
"This was the first lemon bar recipe I've seen that uses zest in the crust, and since I was looking for the tangiest, lemoniest recipe I could find, I went with this one to use up the lemons a neighbor gave us. These turned out great- wonderful texture, super lemony, not too difficult to cut and remove from the pan, and all around delicious. This will be my go-to lemon bar recipe from here on out. Thanks!" - Laurel
Recipe Ingredients
- Fresh Lemons - You want both the juice and the zest from the lemon. The juice is used in the filling and the zest is used in both the filling and the crust for that extra lemony flavor.
- Butter - To make the lemon cookie crust.
- All-Purpose Flour - The flour mixed with the butter makes a delicious, crumble dough for the crust.
- Powdered Sugar - Used in both the crust and sprinkled on top after baking the lemon bars.
- Eggs - Used with the lemon juice to make the lemon curd type filling.
- Granulated Sugar - Just a bit to add a little sweetness.
- Salt - The salt enhances the flavor in both the cookie crust and the lemon filling.
Lemons, lemons, lemons
We have a Meyer Lemon Tree, but Meyer lemons are slightly more on the sweet side. If you are using Meyer lemons, you might not get tart lemon flavor you are hoping for.
One day, my son's friend handed me a bag of huge, thick-skinned lemons that were not Meyers. They made fantastic Tart Lemon Bars. If you are unsure what is available in your area, talk to the produce clerk at your local grocery store, and they can help you pick out the best fresh lemons for you.
Step-by-Step Recipe Directions
Pre-heat the oven to 350° F. Spray a 13 by 9-inch baking pan with non-stick spray. Set aside.
Combine flour, powdered sugar, salt, butter, and lemon zest to a large mixing bowl. You can either use an electric hand mixer, food processor, or a pastry blender.
The mixture will be crumbly. Pour the cookie dough into the prepared baking pan.
Press the cookie base into the baking dish using your fingers.
Bake the lemon cookie base for about 20 minutes or until golden brown.
While the crust is baking, make the lemon filling.
Beat together the eggs, lemon juice, lemon zest, granulated sugar, flour, and salt.
Pour the lemon filling over the baked crust and return the lemon bars to the oven.
Bake for 20 - 25 minutes. The Lemon Cookie Bars are done when the center of the filling has set, and the top of the bars are just starting to turn a golden brown color.
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Remove from the oven and cool the cookie bars on a wire rack. When cool, sprinkle the top of the cookies with powdered sugar. Cut the Tart Lemon Bars using a sharp knife into squares or rectangles.
Store these cookies in an airtight container or cover the baking dish with plastic wrap or aluminum foil. Keep in the refrigerator for 4 to 5 days. If they last that long!
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Complete Recipe
Tart Lemon Bars
Equipment
- Electric Mixer or Food Processor
Ingredients
Crust
- 1 cup Butter or Margarine, slightly softened
- ½ cup Powdered Sugar
- 2 Cups All-purpose Flour
- ¼ teaspoon Salt
- 1 tablespoon Zest from 1 Lemon
Filling
- 4 Eggs
- 1 ½ cups Granulated Sugar
- ¼ cup All-purpose Flour
- ¼ teaspoon Salt
- 2 tablespoons Zest from 2 Lemons
- ¾ cup Lemon Juice approximately 3 lemons
Instructions
- Pre-heat the oven to 350° F.
- Spray a 13 by 9-inch baking dish with non-stick spray.
- Combine flour, powdered sugar, salt, butter, and lemon zest to a large mixing bowl. You can either use an electric hand mixer, food processor, or a pastry blender.
- Press the cookie base into the baking dish using your fingers.
- Bake the lemon cookie base for about 20 minutes until golden brown.
- While the crust is baking make the lemon filling. Beat the eggs, lemon juice, lemon zest, granulated sugar, flour, and salt. Mix well.
- After the crust has baked for 20 minutes, remove it from the oven and slowly and carefully pour in the lemon filling.
- Return the lemon cookies to the oven and continue to bake for 20 - 25 minutes. The Lemon Cookie Bars are done when the center of the filling has set, and the top of the bars are just starting to turn a golden brown color.
- Remove from the oven and cool the cookie bars on a wire rack.
Laurel says
This was the first lemon bar recipe I’ve seen that uses zest in the crust, and since I was looking for the tangiest, lemoniest recipe I could find, I went with this one to use up the lemons a neighbor gave us. These turned out great- wonderful texture, super lemony, not too difficult to cut and remove from the pan, and all around delicious. This will be my go-to lemon bar recipe from here on out. Thanks!
jewel says
perfectly crunchy crust and tart lemon filling ready to eat in an hour
Mere says
Could I bake the crust at night and do the filling in the morning?
Keri says
This is not something I have tried, but it seems like it should work!
Kristin says
Do you think these lemon bars would work with a graham or saltine cracker crust?
Keri says
I have not tried using a different crust, but the graham cracker crust sounds delicious. Let me know if try it.
Lou says
When I slowly and carefully poured in the filling it displaced the crust. I’ve made lemon bars with various recipes for years and years. Never had this happen. Expensive fail.
Keri says
I'm sorry to hear that. I have used this recipe many times and never had that happen. Were you trying a different type of crust?
Karin says
My husband loved how lemony these bars are. I would, however, bake the base longer than 20 minutes until it is more golden (this isn’t specified in the recipe) and then wait a few minutes before adding the curd so it doesn’t sink in as much.
Sheridan Pyle says
My family loves tart lemon bars and this recipe was a hit! I used salted butter and added a raspberry on top of each square for fun.
Sarah says
Fantastic! Hard to find a tart and tangy recipe but this one is so good. The second time I made them I increased lemon juice to 1cup and 2 full tablespoons of zest as well as reducing sugar to 1cup and increased flour to 1/2 cup. Super tangy just the way we love them. They were gone by the end of the day! Wonderful original recipe
Cook This Again, Mom! says
Awesome! I am a firm believer in adjusting a recipe to work for you. I am so glad you enjoyed the Lemon Bars!
Katherine E Wolfe says
The best
Cook This Again, Mom! says
Thank you!
Leah says
Fantastic! Made once this way and once with half lemon half orange juice and zest! solid recipe! Did find though that I had to bake the crust a little longer than required as it was still pretty blonde after 20 minutes me my family likes a well done crust! (I also used salted butter for the crust but again that is a personal preference.) Thanks for a great recipe!!
Cook This Again, Mom! says
Awesome and thank you! Take care.