Here’s a quick overview. Then add the sifted flour and salt to the creamed butter, slowly while the mixer is on low. You'll love these! For the Topping: 5 eggs.

1 1/2 cups sugar. Continue to … 1/4 cup all-purpose flour. The Best Lemon Bars Jump to Recipe July 2, 2013 267 Comments » These really are the best lemon bars on the planet with the perfect ratio of crust to delicious, creamy, ultra-lemony filling and a healthy sprinkle of powdered sugar.

This recipe comes from my sister Elaine, whom (at the age of 12) my grammy put in charge of making every pan of lemon squares our family ever ate.

These sunny Meyer lemon bars are as delicious as they are easy, with a layer of tender shortbread topped with an easy, shortcut lemon curd: no stovetop required!

(Love citrus desserts? 1/2 teaspoon baking powder. Meyer lemon bars are the perfect springtime treat: with a tart and sweet Meyer lemon custard baked on top of a layer of buttery shortbread. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in a stand mixer until creamy and well incorporated.

3/4 cup Meyer lemon juice from about 4-5 lemons.

1 cup flour.

Try making a jar of homemade orange curd.
1 cup fresh Meyer lemon juice may substitute fresh regular lemon juice.

Meyer lemon bars with shortbread crust are perfectly sweet and tangy, a burst of sunny lemony flavour in every bite.

Lemon Filling: 6 eggs extra large, at room temperature. It takes 10 minutes and so delicious!)

Lemon Bars I like my lemon bars with a thicker cookie base. 3 cups granulated sugar. How do you make lemon bars? Use a glass pan – a metal pan often transfers a metallic taste to the lemon bars; Line the pan with parchment paper – this will make it much easier to get the lemon bars out; Use REAL lemons – the bottled lemon juice won’t cut it on these. 2 Tbsp lemon zest. pinch kosher salt.

Not only are these the Best Lemon Bars you are ever going to bake, they are the absolute easiest.

1 cup confectioners' sugar for dusting. According to Grammy, Elaine’s were the best lemon bars she’d ever eaten, including her own. I’m not a big fan of winter but Meyer lemons make everything better. Lemon dessert lovers, today’s recipe is for you!

2 tablespoons Meyer lemon zest from about 4-5 lemons. Lemon bars aren’t inherently difficult to make, but they do require some time.