Yield: Yields sixteen 1-1/2-inch bars; 2-1/2 cups curd.
These bars will last several days in the refrigerator in an airtight container but are best when fresh. The recipe can be doubled. The quantities for flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.
Make Ahead Tips
Shortbread dough can be wrapped in plastic and frozen for up to two months. When you want to make lemon bars (or any other shortbread-based recipe), just let the dough thaw overnight in the refrigerator.
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The only reason it got 4 stars is because it’s a pain in the butt to make. However, THESE LEMON BARS ARE EPIC. Totally worth it! Thank goodness finally a recipe that isn’t cloyingly sweet with a greasy, overwhelming crust. Thank you, Joanne!
This is an amazing lemon bar recipe. I usually find lemon bars too sweet. This one has just the right amount of sweet to tart ratio. It's more sophisticated than the more traditional lemon bars, so if you want a sugary sweet bar, this isn't for you. This dances on your taste buds! I usually make a batch and keep a couple behind, because they disappear pretty quickly. I'm making them again for a Memorial Day party, and the hostess is a foodie. I'll let you know how they go, but I predict they'll be welcomed with open mouths!
This is the very best lemon bar recipe I have ever made. I love the taste of lemon and most recipes never have enough tart flavor. It is my families favorite and I have requests for it all the time. But, it isn't a quick recipe and because it has three parts to it so you have to allow the time. I'm so glad I found it. I have Meyers lemon tree and freezing the lemon juice allows me to enjoy them all year.
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