Best Lemon Bars

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Elevating the timeless appeal of a classic lemon bar, we’ve put our culinary prowess to work, delivering a fresh take on this beloved treat. While we’ve preserved the hallmark elements of the tender, buttery crust and the vibrant lemon filling, we’ve made subtle yet significant enhancements that will tantalize your taste buds.

Our lemon bars boast a luscious lemon layer that stands out from the crowd, thanks to a unique double-cooking method we’ve employed. By initially simmering the lemony goodness on the stovetop, much like crafting a velvety lemon curd, we’ve introduced a touch of culinary magic. This step allows us to infuse the filling with a generous portion of butter, adding a harmonious balance between the zesty tartness and the delicate sweetness. The result? A filling that’s not just bright and zingy but also profoundly rich and irresistibly smooth.

These lemon bars are a delightful twist on tradition, showcasing the time-honored flavors you adore, now enhanced with a nuanced approach that elevates their overall quality. Each bite tells the story of a perfectly balanced union between the buttery, crumbly crust and the vibrant, butter-infused lemon filling. Prepare to embark on a citrusy journey that captures the essence of a classic lemon bar while offering a refined and delectable experience.

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Best Lemon Bars

Best Lemon Bars

It’s tough to top a classic lemon bar, but we’ve done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements.

  • Author: Food Network Kitchen
  • Prep Time: :25
  • Cooling Time: 2:00
  • Cook Time: :20
  • Total Time: 3:00
  • Yield: 24 Bars 1x
  • Category: Dessert




  • Nonstick cooking spray
  • 1 3/4 cup all-purpose flour (see Cook’s Note)
  • 1/4 cup cornstarch
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces


  • 4 large eggs
  • 2 large egg yolks
  • 1 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup fresh lemon juice (from 6 to 8 lemons)
  • 1 teaspoon finely grated lemon zest
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1 tablespoon confectioners’ sugar, for dusting


  1. Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
  2. For the crust: Add the flour, cornstarch, confectioners’ sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
  3. For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
  4. Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
  5. Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
  6. Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners’ sugar just before serving.
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