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Luscious Lemon Bars - Recipe

$6.00

My father's favorite dessert was always lemon meringue pie. Fluffy, tart, and towering—it was always his grand finale of choice for a special occasion. My sister, Carrie, was also a fan of Lemon, her obsession was with lemon bars. So, as you can imagine, our family has tasted countless lemon-laced desserts over the years, and in all that time, I've learned a few things about what truly makes a lemon bar special.

This recipe is the culmination of all those years of tasting, tweaking, and perfecting. It's my love letter to a family tradition, and I can promise you it's the best one you’ll ever make. Carrie says these are the best lemon bars she’s ever had.

THREE reasons why you will love these…

  1. I have elevated the simple shortbread crust. The addition of either ground almond or pistachio to the mix for a delicate, nutty crunch that adds an incredible depth of flavor.

  2. I've also perfected the lemon filling, finding the sweet spot where it's bright and sunny, but never wincingly sour—no more puckering. It’s a simple secret ingredient.

  3. Finally, this recipe delivers on texture. The filling is pure magic; it sets up just enough to hold its shape, but remains luxuriously gooey and soft, melting on your tongue with every bite.

October 15th is National Lemon Bar day! Make sure you give these a try, you’ll be obsessed.

My father's favorite dessert was always lemon meringue pie. Fluffy, tart, and towering—it was always his grand finale of choice for a special occasion. My sister, Carrie, was also a fan of Lemon, her obsession was with lemon bars. So, as you can imagine, our family has tasted countless lemon-laced desserts over the years, and in all that time, I've learned a few things about what truly makes a lemon bar special.

This recipe is the culmination of all those years of tasting, tweaking, and perfecting. It's my love letter to a family tradition, and I can promise you it's the best one you’ll ever make. Carrie says these are the best lemon bars she’s ever had.

THREE reasons why you will love these…

  1. I have elevated the simple shortbread crust. The addition of either ground almond or pistachio to the mix for a delicate, nutty crunch that adds an incredible depth of flavor.

  2. I've also perfected the lemon filling, finding the sweet spot where it's bright and sunny, but never wincingly sour—no more puckering. It’s a simple secret ingredient.

  3. Finally, this recipe delivers on texture. The filling is pure magic; it sets up just enough to hold its shape, but remains luxuriously gooey and soft, melting on your tongue with every bite.

October 15th is National Lemon Bar day! Make sure you give these a try, you’ll be obsessed.

This recipe comes with TWO VERSIONS. The first is for a regular 9x13 dish. The second has been scaled to fit perfectly into one of my favorite-sized dishes. It’s the Emile Henri slim rectangle clay dish. It’s around 5x13”, so it’s about half the size. I often use this size because I don’t need an entire batch. It’s perfect. (I also use it for breakfast casseroles!) In this dish, my lemon bars come out a little thicker than the 9x13” version.

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