This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich buttery crust.I add a bit more lemon juice than most, but it’s what sets my lemon bar recipe apart! If you love these you will also love my Orange Bars!Lemon Bars RecipeGrowing up in Minnesota I knew these as “lemon squares”.It’s just what my grandma called them! They were served at most potlucks, Thanksgiving, Christmas, church fundraisers, and definitely bake sales.So what is a lemon square/lemon bar? They are tart, sweet, and buttery perfection, all rolled into one! I find myself making these decadent bars all year long, but especially in the winter.

There is something so refreshing about lemon desserts when there is snow on the ground.(which is half the year when you live in Minnesota!)How to Make Lemon BarsLemon Bar recipe (full recipe below)9×13 pan (I love this recipe in an 8×10 pan as well, the crust is wonderfully thick)aluminum foilRoom temperature ingredients are key! I teach you how to quickly warm up butter and eggs here.Lining your pan with foil is optional.You can also use parchment paper, I would just make sure it extends up over the sides for easy bar removal.Only have 2 lemons but want to get as much juice as possible? Take the lemon and roll it on the counter roughly, pressing hard on the lemon.

This will help to loosen up the juices before extraction.Try to get your crust as even as possible! In case you were wondering how to make lemon bar crust,

Read More