Luscious Lemon Bars

Tested & Perfected Recipes
Lemon Bars

A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!

Lemon Bars

One day, my dear friend Melissa and I got on the subject of lemon bars. Neither of us had a go-to recipe, so we decided to hit the kitchen and create one of our own. Well, we must have made at least 200 lemon bars. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate lemon bars again!

But finally, perfection: a crisp and buttery shortbread crust topped with a luscious lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.

What You’ll Need To Make Lemon Bars

ingredients for lemon bars

How To Make Lemon Bars

Step 1: Make The Crust

Place the flour, corn starch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment.

dry ingredients for crust in food processor

Mix for 15 seconds to blend, then toss in the cold butter.

adding pieces of butter to food processor Mix until the mixture resembles coarse meal, 10 to 15 seconds.

crust blended to coarse meal in food processor

Sprinkle the mixture into a foil-lined, greased 9×13-in pan.

crust mixture in prepared pan

Press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.

pressing mixture into pan to make crust
Bake the crust until lightly golden, 15 to 20 minutes.

baked crust

Step 2: Make The Filling

Start by whisking the eggs in a large bowl.

whisked eggs in bowl for lemon filling

Add the sugar, lemon juice, lemon zest, and flour.

adding sugar, lemon, and flour to eggs for fillingWhisk well, making sure no lumps of flour remain.

whisked lemon filling in bowl

Pour the filling into the baked crust.

filling poured into baked crustStep 3: Bake & Cool

Return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.

baked lemon bars

How To Cut Lemon Bars

Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust.

lemon bars transferred to cutting board

Using a sharp knife, cut into squares or triangles.

sliced lemon barsUse a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.

How To Freeze Lemon Bars

Lemon bars freeze beautifully — they are even good frozen. To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.) Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.

(Note: this recipe was originally published in 2010 but updated in 2019 with new photos and instructions. The new recipe makes double the amount and the bars are easier to handle. You can find the original recipe here.) 
Lemon Bars

More Recipes For Lemon Lovers

Luscious Lemon Bars

A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!

Servings: 20 squares or 40 triangles
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 20 Minutes, plus several hours to cool

Ingredients

For the Crust

  • 1-3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 cup Confectioners' sugar, plus more to decorate finished bars
  • 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch pieces

For the Lemon Topping

  • 6 large eggs
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest (be sure to zest the lemons before juicing)
  • 2/3 cup freshly squeezed lemon juice, from 5 to 6 lemons
  • 2/3 cup all-purpose flour

Instructions

Make the Crust

  1. Adjust an oven rack to the middle position and preheat the oven to 350°F.
  2. Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
  3. Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
  4. Bake the crust until lightly golden, 15 to 20 minutes.

Make the Filling

  1. In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
  2. When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
  3. To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
  4. Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.
  5. Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.

Nutrition Information

Powered by Edamam

  • Per serving (20 servings)
  • Serving size: 1 large square
  • Calories: 306
  • Fat: 11 g
  • Saturated fat: 6 g
  • Carbohydrates: 50 g
  • Sugar: 36 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 140 mg
  • Cholesterol: 80 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I found that the lemon bars were way too sweet. My preference would be less of the lemon filling as well. I prefer more crust ratio .Of course that is just a personal preference .,I love lemon anything too! I have enjoyed every recipe that I’ve tried from your site. I tell people all the time to go to it.

    • — Andrea Saltray on January 21, 2021
    • Reply
  • Reading the reviews before I made the lemon bars, some reviewers explained that there was too much sugar in the lemon filling and there was not a good balance between the tart lemon citrus and the sweetness of the sugar. Looking at another lemon tart recipe I have that was given to me by a friend in France, and accounting for the amounts and ratios, I reduced the sugar in the filling to 2 1/4 cups – it was delicious. Of course the amount of sugar is dependent upon the tartness of the lemons, and, as another reviewer suggested, you should taste the filling and add the sugar a bit at a time to insure that you don’t get the filling too sweet. The crust is very good and the method used to press it in the pan and remove it works flawlessly.

    • — Susan P Peil on January 2, 2021
    • Reply
  • Hello
    My daughter wanted to make lemon squares and neither of us bake. We searched for a recipe and found yours. These squares are amazing! We just love them. Thank you for sharing your recipe for others to enjoy!

    • — Kathleen Kennedy on December 30, 2020
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  • I love this recipe! I have made several batches this Christmas and have gotten amazing feedback from my friends, coworkers, and family. Everyone loves them. They are heavenly!

    • — Vanessa on December 24, 2020
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  • I made this following the recipe except for reducing 1/4-1/2 cup sugar and using Meyer lemons. Crust came out good and overall the bar was good, but could have been more lemony. Oh well.

    • — Tj on December 22, 2020
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  • Where can I find the recipe for the 8 x 8 pan luscious lemon bars? FYI-I made your brisket recipe with onions and it was fabulous!!
    Karen

    • — Karen Klein on December 22, 2020
    • Reply
    • Hi Karen, If you scroll down the page, immediately above the very last picture of the recipe, you’ll see small text that says “(Note: this recipe was originally published in 2010 but updated in 2019 with new photos and instructions. The new recipe makes double the amount and the bars are easier to handle. You can find the original recipe here.)” If you click on the link there, it will download the 8 x 8 version. Hope that helps and that you enjoy!

      • — Jenn on December 22, 2020
      • Reply
  • Made these and they were exceptional! I used the 9×13 pan and they came out a little bit too thick for my liking but still SO DELICIOUS. I think next time I will add just a little bit less custard. And the crust was better than perfect and everything held up for days! A must try. Thank you!

    • — Karen on December 4, 2020
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  • The crust is good. We didn’t like the filling at all. Not enough lemon and too much egg white. The filling is sort of rubbery.

    • — Rebecca Belnap on November 23, 2020
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  • Way too sweet, the tanginess of the lemon is lost. Just compared it to another similar recipe I’ve used before and this has a while cup more sugar. Won’t make this one again.

    • — Kathryn on November 21, 2020
    • Reply
  • I am preparing to make the lemon bars, however in the pictures they are shown in bread pans (5” X 9”) but the written recipe calls for a 13” X 9” pan. Can you clarify please?

    I am not going to rate the recipe as I didn’t make it yet.

    • — Robert on November 15, 2020
    • Reply
    • Hi Robert, these should be made in a 13” X 9” pan. Hope you enjoy!

      • — Jenn on November 16, 2020
      • Reply
  • I love lemon desserts – the tartness should be in balance with the sweetness. I found these bars way too sweet. The recipe calls for four cups of sugar – I cut it down to three and it was still unpleasantly sweet.

    • — Pam on November 7, 2020
    • Reply
  • Hi Jenn,

    I am to make a “lemon pie” for my grandson’s 11th birthday (his request). I have an old recipe for lemon meringue pie, where the lemon filling is cooked on the stove top, but I would like to use the filling in your lemon bars for the pie, and use a graham cracker crust. Would that work in terms of quantity, as well as texture? I think your lemon bars might be a better contrast of sweet/tart for a young palate, and we do not care for the lemon fillings that have sweetened condensed milk in them. Any thoughts or input would be appreciated. Thank you, Doreen

    • — Doreen Sanders on November 2, 2020
    • Reply
    • Hi Doreen, I think the filling will work from a texture standpoint, and assuming you’re using a store-bought graham cracker crust, I’d cut the filling in half. Hope that helps!

      • — Jenn on November 3, 2020
      • Reply
      • Thank you! I intend to use the graham cracker crust that was used in the lemon meringue pie here on the site. I enjoy baking and your site has given me wonderful new recipes to work with.
        Thanks again!

        • — Doreen Sanders on November 5, 2020
        • Reply
  • I used a different crust as we prefer a less crisp one. Like your filling but WAY too much sugar. Lemon squares need more tartness than this. Cut sugar, tasting as I added, to slightly less than 2 cups.

    • — Diana Nicholette Jeon on October 25, 2020
    • Reply
  • this seems like a silly question but in this recipe is it 1 and 3/4 cup of flour or just 3/4 of a cup of flour?

    • — susan stanley on October 14, 2020
    • Reply
    • Hi Susan, It’s 1 cup plus 3/4 cup. Hope you enjoy!

      • — Jenn on October 14, 2020
      • Reply
      • Made these for the 4th time today. My 5 yo daughter is crazy about them, I love them too

        • — Adam Smith on December 6, 2020
        • Reply
  • My 76 year old mother is an excellent cook but had never actually made lemon squares until two days ago when she pulled your cookbook (autographed copy I got her when it came out, natch) off the shelf and got to work. We were out for a social distancing walk with her yesterday after which she shared your beautiful bars. They looked just as pretty as your pictures and all of us raved–the lemon flavor was bright and super flavorful and the crust was divine–rich, savory, delicious. This picky group all decided they were the best lemon bars we had ever had. Thank you, Jenn! All during our walk, my Mom raved about your book, the pictures in it and she agreed with me that you are the best teacher we could ever hope to have–instructions and end product were spot on and perfect! Thanks Again!

    • — Diane on October 4, 2020
    • Reply
    • That makes me so happy to hear — thanks for taking the time to let me know! 🙂

      • — Jenn on October 5, 2020
      • Reply
  • if i were to make this again, i would reduce the amount of sugar in the lemon filling (it is incredibly sweet), probably by about 1/4-1/2 of a cup. also, do yourself a favor and bake this on parchment paper. the foil was a real hassle even thought i greased it down.

    • — marisa on October 4, 2020
    • Reply
  • how long should you let it cool before cutting it?

    • — Pam on September 29, 2020
    • Reply
    • Hi Pam, Let them cool until they reach room temperature (which will take several hours). Hope you enjoy!

      • — Jenn on September 29, 2020
      • Reply
  • The best lemon bars ever!

    • — Bev D on September 27, 2020
    • Reply
  • 2 sticks of butter was probably too much.. my lemon bars came out feeling oily to touch. I think I’ll add 1.5 next time. Otherwise taste was great (I personally always half the amount of sugar I see in recipes; otherwise they’re typically too sweet!)

    • — Jenny on September 24, 2020
    • Reply
  • oh goodness, it is so delicious and easy to make. I used wholewheat because didn’t have regular flour and 2 cups of sugar instead of 3, ran out and I was determined to do it, it still came out delicious!!!! wow It’s a keeper in my kitchen

    • — N Walker on September 19, 2020
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  • Hello, do you think this would work using Lakanto Monkfruit granulated sugar substitute?

    • — Judy on September 18, 2020
    • Reply
    • Hi Judy, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with the one you mentioned!

      • — Jenn on September 19, 2020
      • Reply
  • I love your recipes! I want to make these lemon bars but was wondering if I could make a graham cracker crust instead of the shortbread crust because I have a box of crackers I need to use up. I’m not sure if you’ve tried this but I’d appreciate any advice! Thank you!

    • — Allison on September 13, 2020
    • Reply
    • Sure, Allison – it may be a little crumbly but it should work.

      • — Jenn on September 15, 2020
      • Reply
  • I followed the recipie exactly and it turned out perfectly delicious. Thank you for a winning lemon slice!!
    Jenny

    • — Jenny on September 10, 2020
    • Reply
  • Hi Jenn – how should I adjust the temperature or time for these if I only have a glass pan to use?

    • — Paulette on September 7, 2020
    • Reply
    • Hi Paulette, Keep the baking time the time with a glass dish. I’d reduce the temperature to 325°F when pre-baking the crust, but increase it to 350°F when you bake the bars. Hope you enjoy!

      • — Jenn on September 7, 2020
      • Reply
    • Oh my goodness – these are the most delicious thing I have EVER baked! This worked perfectly thank you so much!

      • — Paulette on September 8, 2020
      • Reply
  • Do you think I could make this with just egg yolks instead of the whole egg. I have a bunch of egg yolks I need to use up…

    • — Chantal on August 29, 2020
    • Reply
    • I don’t recommend it, Chantal – sorry!

      • — Jenn on August 30, 2020
      • Reply
  • These are great! Quick clarification on assembly…do I put the lemon filling on the crust while it is hot, or should it be cooled? And would you suggest cooking the filling longer if mine came out a bit soft? Thanks so much!!

    • — Mary Brandt on August 25, 2020
    • Reply
    • Hi Mary, you don’t need to wait until the crust is cooled to add the filling and, yes, if you found the filling a little too soft, I’d keep it in the oven for another minute or two.

      • — Jenn on August 26, 2020
      • Reply
      • Many thanks!!!!!

        • — Mary Brandt on August 28, 2020
        • Reply
  • I love your site, recipes, and cookbook. I have made these many times. They are always a hit! We just made these for my husband who said this is his favorite thing that I make. That is saying something as I love to cook.

    • — Chris on August 24, 2020
    • Reply
  • These are seriously the BEST lemon squares I’ve ever made. Thank you!!

    • — KC on August 24, 2020
    • Reply
  • I followed the recipe but it turned out too brown and the filling is too runny for bars. Hard to eat but good.

    • — Jean bauer on August 21, 2020
    • Reply
  • Sorry if you already answered this, but if you do half the recipe does it go in an 8×8 pan? I saw in the comments that if you were using an 8×8 pan you don’t change the baking time (30-35 min). I’m assuming this is in reference to a half batch of this recipe? Thank you for clarifying!

    • — Loryn on August 18, 2020
    • Reply
    • Hi Loryn, if you’re interested in making this in an 8 x 8-inch pan, right above the final picture of the lemon bars, look for a link to the old version of the recipe (which was made in a 9 x 9- inch pan). You can use those measurements and baking time. Just keep in mind it will take a tiny bit longer in your pan as it will be a slightly thicker mixture. Hope that helps and that you enjoy!

      • — Jenn on August 19, 2020
      • Reply
  • Thanks for the recipe ! However, when I took out my bar the lemon layer separated from the shortbread crust. Any idea how to prevent this in the future? Beyond that I halved the sugar to 300g and it tastes delicious!! Even though not very pretty looking haha

    • — Brie on August 17, 2020
    • Reply
    • Hi Brie, sorry you had a problem with the layers separating – – that sounds unusual. I suspect the fact that you cut the sugar in half had a significant impact and that’s likely what caused the problem.

      • — Jenn on August 18, 2020
      • Reply
  • Another perfect recipe from Jenn. Its blackberry season and we’ve been picking so many that we’ve run out of ideas of how to eat them. We had the idea of making lemon bars and topping them with whipped cream and the blackberries, but I have to admit that these lemon bars are so delicious, so perfect, they need nothing more. Thank you for sharing these amazing bars Jenn.

    • — Dee on August 14, 2020
    • Reply
    • I don’t have a food processor can I use a hand mixer?

      • — Flora Gonzales on August 17, 2020
      • Reply
      • Hi Flora, You can cut the butter into the flour mixture with two knives or rub it in with your fingers – it will just take a while! or if you’d like to use your mixer, make sure the butter is softened. Hope that helps!

        • — Jenn on August 18, 2020
        • Reply
  • Hi. Can the crust be made without the cornstarch? Thanks.

    • — Jacque on August 8, 2020
    • Reply
    • Sure, Jacque — I’d replace it with more flour. Hope you enjoy!

      • — Jenn on August 8, 2020
      • Reply
      • These are a family favorite! I recently made for a wedding shower. I made one batch of lemon and then took the same recipe and repeated but with limes. Add a drop of green food coloring and they looked beautiful together. This is definitely a keeper!

        • — Alisa on September 4, 2020
        • Reply
  • They good but way too sweet. 3 cups of sugar I think is too much i would do 2 next time.

    • — tracie on August 3, 2020
    • Reply
  • I was looking for the perfect Lemon Square recipe and found these. I was forced to make the following changes but the results were perfect. I started to juice my lemons and found the inside were dry and had started to rot (I had just bought an entire bag), I had already processed the other ingredients and in a panic I used RealLemon Juice, I didn’t notice any difference in the taste. They set fine and the taste was delicious. I was able to use the zest which I processed in my food processor with the sugar prior to adding it to the eggs. To make things more challenging I had just 1/8th C of Corn Starch.

    • — Lori Siddall on August 2, 2020
    • Reply
  • Hello! Can I make this recipe in half and bake it in an 8×8 pan? Or just make the whole recipe and just bake half of it in an 8×8 pan?

    • — Alexis on July 31, 2020
    • Reply
    • Yep, it’s fine to cut it in half. Enjoy!

      • — Jenn on July 31, 2020
      • Reply
      • Delicious

        • — Christopher Kelly on August 15, 2020
        • Reply
  • Hi Jenn,

    Thank you for all your delicious recipes!! Everything I have tried from your website turned out great! I even purchased your cookbook recently! I am planning to make lemon bars but had a quick question. Can I use cornflour instead of corn starch? Thanks!

    • — Zameena on July 30, 2020
    • Reply
    • Hi Zameena, It depends. In the UK, cornflour is the same as cornstarch (so it can be used), but in the US, cornflour/corn flour is often finely ground cornmeal, which is not the same as cornstarch. Hope that helps and glad you enjoy the recipes!

      • — Jenn on July 31, 2020
      • Reply
  • These are simply the best lemon bars ever! Thank you so much for the recipe. It was simple, turned out perfectly and they were a big hit.

    • — Lisa on July 27, 2020
    • Reply
  • Jenn,
    Absolutely the best lemon bars I’ve ever made! This recipe will be my go-to summer dessert recipe! Thanks for sharing 😊

    • — Tammy Aden on July 20, 2020
    • Reply
  • This recipe is so good! I actually just realized I can recalibrate my oven…needless to say it took me longer to bake this. So while mine doesn’t look as gorgeous as the images provided, I was told it’s ugly but DELICIOUS!!! <3 I will be making again as soon as I finish this first batch!

    • — Niki on July 20, 2020
    • Reply
  • Hi Jenn, can your lemon bar recipe be baked in a 9×13 glass dish and using the foil noted?
    Thank you!

    • — Myrna on July 18, 2020
    • Reply
    • Sure – Glass is fine. I’d reduce the temperature to 325°F when pre-baking the crust, but increase it to 350°F when you bake the bars. Hope you enjoy!

      • — Jenn on July 19, 2020
      • Reply
  • Best lemon bars I’ve ever had. My toddler “helped” (and eat) these make these. We both loved

    • — Inna on July 13, 2020
    • Reply
  • As good as the lemon bars from my favorite bakery!!!! Maybe even better

    • — Chelsea on July 10, 2020
    • Reply
  • Foolproof & easy to follow recipe. 11/10 times I would recommend this recipe. The lemon bars were exactly as described buttery shortbread, luscious lemony filling, and just delicious.

    • — Surge on July 10, 2020
    • Reply
  • This was absolutely delicious! One of my new fave recipes. A lot easier than I anticipated. I tried to cheat and eat one after letting them cool a few hours. Bad idea. Plopped these babies in the fridge overnight and wow what a difference. So, so good.

    • — Tiffany on July 10, 2020
    • Reply
  • Easy recipe and the results was very nice. A little sweet to my taste but nothing a little cream cheese garnish or heavy cream accent won’t fix. I’d make it again.

    • — Lisa on July 3, 2020
    • Reply
    • Hi Jenn! I tried your cookbook lemon squares and remember absolutely loving them (and I’ve tried a LOT of lemon squares!). I went to make them again and noticed your recipe here uses half the cornstarch the cookbook does. Which is your favorite? Does the reduction in cornstarch just make them easier to handle? Thanks so much! ❤️🍋

      • — Lynnessa R Struble on July 10, 2020
      • Reply
      • Hi Lynnessa, So glad you like these! I updated the recipe you see in the cookbook to make double the amount. I like the amount of cornstarch this new recipe uses. Hope that clarifies!

        • — Jenn on July 10, 2020
        • Reply
        • Thank you! Turned out perfect!

          • — Lynnessa on July 11, 2020
          • Reply
  • Would it be ok to use sprayed parchment paper or is foil necessary?

    • — Mary on July 2, 2020
    • Reply
    • Parchment is fine to use. Hope you enjoy! 🙂

      • — Jenn on July 2, 2020
      • Reply
  • Do you think this would work ok with an alternative flour? Almond? Coconut?

    • — Jackie on July 2, 2020
    • Reply
    • Hi Jackie, I haven’t tried them with anything but all-purpose flour so I’m not sure how it would work with almond or coconut flour. A number of readers have commented that they’ve successfully made these with all-purpose gluten-free flour if you want to go that route. Hope you enjoy!

      • — Jenn on July 2, 2020
      • Reply
    • Such a great recipe (I made the original 9 x 9 inch recipe). They were a hit with the family, even my mom loved them and she’s fussy about her lemon bars 🙂 I love your blog (and cookbook) thanks for helping me look like a rockstar in the kitchen 😉

      • — Katie on July 3, 2020
      • Reply
      • 😊

        • — Jenn on July 3, 2020
        • Reply
    • I’ve made these a few times with GF AP flour with good results. I use Bob’s Red Mill 1:1 flour and would recommend it. Whatever GF flour you use, make sure it has xanthum gum pre-mixed in or add 1/4 tsp per cup of GF flour.

      • — Alicia on August 16, 2020
      • Reply

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