Classic Lemon Bars
These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Ingredients
Instructions
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Continue Reading at Livewellbakeoften →Chef's Notes
Lemon bars may be stored in an airtight container in the refrigerator for up to 4 days.
Cornstarch: This helps keep the crust soft. If you don't have any just replace it with all-purpose flour.
Lemon Juice: Fresh lemon juice is best in this recipe. One medium lemon will yield about 2 tablespoons of lemon juice and one large lemon will yield about 3-4 tablespoons.
Freezing instructions: Lemon bars will freeze well in a freezer bag/container for up to 3 months. Thaw overnight in the refrigerator.
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Reviews from the Original Source
Well worth the effort.
I made these several times and turned out really great. Had many positive comments asking for the recipe. I sent them to this site! Thank you!
Delicious and just perfect! See my other comment.
These Lemon Bars are absolutely delicious, the best I’ve made so thank you!! The balance of tart and sweet is spot on!!
I do have a question though, is there any way to not end up with the top bubbled up?
Thank you!
I have made these about 5 times now.
I get so many compliments.
great recipe!
This recipe is AMAZING and so easy! I have made these a handful of times for events & every time I get so many compliments. The crust is the PERFECT crunch to support the lemon curd. Love it!
Love how it turn out and taste.. lemony but has sweet taste as well. I put lemon zest as an extra and it give a bit texture in it. So yummy can’t stop eating it.. p
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