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Mar 29, 2005 04:50 PM

Lemom Bars

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I am looking for a good lemon bar the starbucks one. With the yummy shortbread....

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  1. I've been using this recipe for a few years now, and always get compliments. The fresh lemon juice really catches people off guard. We're so used to artificial flavors now.

    Neither the crust nor the filling are as thick as the Starbuck's version, but the recipe is VERY forgiving. I'm sure you could double it or put it in a smaller pan to get a thicker product.

    For Crust:
    2/3 cup powdered sugar
    1 1/2 bars butter
    1 1/2 C all-purpose flour

    Mix ingredients, then press into a well-greased 9X13 pan. Bake 20 minutes at 350 degrees.

    For Filling:
    3 eggs, lightly beaten
    1/2 C lemon juice
    2 Tbs. all-purpose flour
    1 1/2 C granulated sugar

    Whisk ingredients together and pour on top of crust. Bake for 25 minutes at 350 degrees

    2 Replies
    1. re: nooodles

      No lemon zest? I love the flavor of the zest more than the juice. Have you ever tried adding any?

      Also, is 1 1/2 bars butter = 3/4 c butter?

      1. re: jennyantepenultimate

        zest! You're a genius. I don't know why I never thought about that. Talk about not being able to put two and two together.

        Anyway, the recipe was scribbled down for me by a co-worker 2 years ago, and I've been too lazy to rewrite it or change it. But yes, 1 1/2 "bars" should be 1 1/2 sticks, or 3/4 cups.

    2. My fav. lemon bars are paraphrased and slightly adapted from the Smith & Hawken Gardeners' Community Cookbook. If you can get Meyer lemons, the world will be at your feet!! These are pretty lemony. Also, if you really get on a lemon streak (or have a full tree), check out the recipe for lemon picnic tarts from Nancy Silverton's book of desserts - they are a little bit fussier, but also incredible.

      2 cups all purpose flour
      1/2 cup sugar
      1 cup butter

      350 degree oven. Mix sugar and flour. Cut in butter. Press in pan (they suggest a 15 x 10", I use a 12 x 9"). Bake until lightly brown (15-20 mins) and let cool.

      4 large eggs
      2 cups sugar
      1/4 cup flour
      1 tsp baking powder
      juice & zest of two lemons
      powdered sugar for top.

      Beat eggs well, add everything else but powdered sugar and mix. Pour over shortbread and bake until golden on top. When cool, seive powdered sugar on top.

      1. My recipe is pretty much like the other ones posted, the only thing I would add is to make it in a pyrex pan if you have one. I think they start tasting really metallic when I make them in my aluminum pan. Fresh lemon juice and zest make all the diff.

        1. c
          Caitlin McGrath

          Has anyone tried the Cook's Illustrated "Perfect Lemon Bars"? It includes a a tiny bit of milk or cream and from the photo looks to have a good filling-to-crust ratio. (I really hate when they - or anyone - calls a recipe "perfect" anything, but there you have it.)

          1 Reply
          1. re: Caitlin McGrath

            it's the only one i've ever made and it is AWESOME.

          2. Look on for Rose Levy Birnbaum's Meyer Lemon Bars, I use that recipe all of the time.