Glazed Lemon Bars

CATEGORIES: Bars and Brownies

Lemon bars are one of those things like Lost and Oprah that I know, in theory, I should love, but when it comes down to it, there’s something about them that I struggle with. The Best Lemon Bar Recipe

And it doesn’t totally make sense–shortbread? Good. Lemon? Good. Powdered sugar? Good. But my problem is those stupid eggs. I’ve mentioned it again and again, but I really don’t like anything with any overly eggy flavor and that seems to be why I don’t love most lemon bars (or lemon meringue pie, for that matter). I do love, love, love Sara’s Creamy Lemon Bars because I think the cream cheese helps with the egginess, but regular lemon bars usually just make my throat close up.

Except for this recipe.

The Best Lemon Bar Recipe

I don’t know if it’s the sweet, lemony glaze or if the proportions are just different enough from other lemon bar recipes or if the baking time is just a little shorter (thus avoiding the horror of overcooked eggs–seriously, stuff nightmares are made of!), but these are not only my favorite classic lemon bars, but the only classic lemon bars that I’ll eat. And I will eat way more of them than I need to, so if my local friends and neighbors suddenly find lemon bars on their doorsteps, you know where they came from!

The Best Lemon Bar Recipe

First, you need to preheat the oven to 350. Then, for the shortbread crust, you’ll just need flour, powdered sugar, and butter. You’ll whisk your flour and powdered sugar together and then cut in the butter. A quick shortcut is to use a cheese grater to grate a very cold stick of butter right into your flour.  Then it’s super easy to mix it up with your fingers!

The Best Lemon Bar Recipe

And then transfer the mixture to a 9×13″ pan lightly coated with cooking spray.

The Best Lemon Bar Recipe

Gently press the mixture into the pan so it’s even, and then bake it for 15-20 minutes or until the crust is light golden around the edges.

While the crust is in its last few minutes in the oven, use an electric mixer on high speed to mix together the filling ingredients: eggs, sugar, strained lemon juice, a little flour, and some baking powder.

The Best Lemon Bar Recipe

Mix it for about 3 minutes or until it’s very, very pale yellow. Then pour the mixture over the warm crust…

The Best Lemon Bar RecipePop that baby back into the oven for 20-25 minutes or until the top is very light golden brown. Remove it from the oven and allow it to cool completely.

When the bars are completely cool, whisk together a cup of powdered sugar with a few tablespoons of freshly squeezed lemon juice and then spread it over the cooled bars.

The Best Lemon Bar Recipe

Cover and refrigerate for at least 2 hours. When ready to serve, cut into squares, rectangles, or triangles

The Best Lemon Bar Recipe

(or hey, circles, parallelograms, or octagons if you’re feeling adventurous–who am I to stop you?!) You can sprinkle grated lemon zest or additional powdered sugar on top of the bars (although these are quite sweet already and more powdered sugar might be overkill). Prepare yourself for lots of love and compliments, even from people who claim to not love lemon (like my husband) or lemon bars (like me).

The Best Lemon Bar Recipe


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  1. I have also always hated lemon bars for the eggy texture. I happen to have some lemons that need using and I am freezing so turning on the oven sounds great! Thanks!

  2. These look so good. You know what’s crazy weird? Creamy Lemon Bars were one of the very first recipes I ever posted on the blog, and yesterday of all days I re-took the photos and updated the post! We really do have some crazy brain-sharing thing going on…

  3. I am totally with about Lost. I LOVED that show. And I just get angry when I think about the ending; it’s like all the writers gave up at the same time and said “Let’s just end this sucker!”

    Lemon bars should help ease the pain and frustration. Thanks.

  4. This is almost identical to the lemon square recipe my family uses. I LOVE them. TOO much. I agree, the mushy, eggy ones are not as good. But these, HEAVEN!

    btw, I am LOVING your cookbook! Everything is SO delicious!

    1. Natalie…you have the same name as me. (My maiden name Natalie Adams 🙂 Never met anyone with the same name! I should try these for my husband because anything with too much egg he can detect a mile away. 🙂 Agree with Lost comment too…as for Oprah, nothing but love there from me. Thanks for all the great recipes ladies! Everything I make is delicious!

  5. Oh how I wish I hadn’t used the last of my eggs to make Black Bean Brownies last night! Oh well – maybe this will be our dessert next week! They look so yummy and I LOVE LOVE LOVE lemon bars! (If I had known they were this easy to make, I probably would have made them last night instead of brownies).

  6. Not a huge fan of the Lost finale, but I can live with it. I could answer a lot of the questions from that video, but goodness they come fast!

    I think some of the early story lines got dropped because a handful of the actors were running wild & getting arrested. That is why they suddenly killed off Anna and Libby (who was clearly going to have something going with Hugo!), and I think why Michael left. When Michael left, they had to ditch Walt too, who was going to grow too old too quickly anyway. They obviously had a lot planned for him though.

    As for the lemon bars, I’m not usually a fan, but you’ve got me curious!!

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