Test cook Lan Lam then makes Bridget the Best Lemon Bars.
Get the recipe for our Best Lemon Bars: https://cooks.io/39ojwOM
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48 Comments
Can’t wait to make these…my kids absolutely love lemon bars!
Will these freeze well?
Looks scrumptious! Cream of tartar makes sense since it is used in lemon pie. But why not top with powdered sugar?
Jack Lemmon 😂🤣😂🤣😂🤣😂🤣
Just what I was looking for👐🏼
Lam Cam Cook!
This is a slightly different recipe from the book. …. I will try it. Mine was not quite as “set” as I had hoped!
Wondering if it’s possible to freeze them individually?
"The texture of the curd is like butter."
Me: …well, yeah…half a stick of butter + more butter.
Are you able to substitute coconut oil for the butter?
I love lemon every thing I will make it thank you and May God Bless 🙏
I LOVE this recipe!! Thank you!
Love her cook love her!
It hate the o the women overseeing she is A b…..
1 cup flour to one stick butter?
Yum
Can you use parchment paper instead of foil (easier on our environment)?
Just made a low carb version of this, it was spectacular! I'm sure the original recipe has to be a true delight. 🍋 Lovers unite!
Wow, very “lemony” and the crust is great!! I’m throwing away my other Lemon Bar recipe!! This is it!!! 😋
Forget it they're easy recipes
How can I make the crust not too crunchy? Thank you
I love you guys. I got rid of all of my cookbooks and my moms as well. All I have is yours. I recommend you to everyone I meet. I have a lemon tree in my yard, I am looking forward to trying this recipe.
I made this recipe and my crust was delicious but my lemon top was all gooey. I followed the directions perfectly. Do you think LAN put the bar in the fridge before she cut it? BTW, gooey or not, it still was delicious. If someone made this recipe, could you let me know if your lemon was gooey? Thanks. Love the video!
Best recipe!!! Thank you for sharing. My bars were a hit👍❣
Seems like way more work then at typical 🍋 lemon bar. Hope it tastes worth it
Wonderful presentation I love the pie crust. It looks easy. No rubbing or guessing the quantity of liquid. No rolling either. Love that it is baked successfully without parchment lining and baking beads and that it can be topped while still warm. All the usual no-no’s ignored and a fantastic end result. We used to buy lemon tarts that had a real zingy lemony filling that I have never been able to replicate. I’m hoping the secret is in the cream of tartar. Thank you so much
I was looking in my book and found this recipe but for the life of me couldn't picture the directions for creating the aluminum sling. This video helped with that a lot!
This is why I get so angry ATK! It states above to click link for full recipe. When you click the link, IT'S BLURRED OUT unless you PAY!!!
Bridgette, can I use olive oil instead of butter to make these lemon bars, the same way you did for the lemon olive oil tart?
the tartaric…has a sharp chemical taste to it, it is not "lemony" now that I've tried this recipe..I would not recommend it.
OK, my neighbor gave me meyer's lemons. I've got them zested and juiced. I'm trying this yummy recipe, so I will put my results in the comments. I've been looking for a lemon bar recipe that has a good lemon flavor and I'm happy to try this one.
OK, the timer is on for 90 minutes to cool this pan of lemon bars. They look cooked, I cooked them for 15 minutes instead of 10. We shall see. This recipe is a little more labor intense than my other recipes for lemon bars but maybe it's worth the extra effort. After they cool, I'll hit them with sifted powdered sugar. My family will be my taste testers.
just made these….they are very good however I think I would double the filling recipe as mine were very thin on the lemon part…perhaps my 'large' eggs were too small. Perhaps extra large would be better.
So…can you use the recipe for the Lemon-Olive Oil Tart, for this as well?
Seems like the only difference is the pan used to cook it in. 🍋
I like the idea of pre-heating/cooking the egg/lemon mixture because I do get that burnt edge almost every time. Also, I like that it's made more like a curd than just a liquidy concoction. My problem though is always the crust. How does one make a shortbread crust that doesn't end up like a brick? I appreciate a crunch, but not so hard that you break a tooth biting into it. What could I be doing wrong? Cooking too long perhaps? Definitely going to try this recipe. The more lemon flavor the better!
hmmmmmm the jury is still out, a lot of steps…
Foil-lined? Acidity+ foil……. hmmm. Not for me. Going with parchment.
Yummy, much love, happiness and wealth to us all
What I love about America's Test Kitchen is that I learn new things with every recipe. I have never seen the double aluminum sling before, for example, which is so much better than parchment paper. And while I've seen plenty of recipes for adding separated yolks without the whites, I never knew it was because of the unhelpful sulfury flavor from too many whites. I did know that the sulfur smell from eggs comes from the whites, but I never put it together that the effect translates into baking. Thank you for everything you do, America's Test Kitchen!
This looks heavenly! Will try soon!
More Lan! Her voice is so soothing and her recipes are yummy!
Hi, looks great. But not subscribing for recipe. Lucky someone here copied it and I photocopied mine. But filling not setting up, nor as high as shown. No cream of tartar for me, we’re a little tart.
I really want a fail proof lemon filling. Hard to impossible to find. 😢 sigh…
I just made lemon bars with parchment paper covering the bottom of the pan only. The lemon topping ran under the parchment paper and the crust was on the top of the paper. There was nothing unusual about the recipe, I followed it, and this happened. They still taste good after the scoop and repair but what a mess! I am definitely going to try your recipe next time.😁
Way too difficult and steps for me. I’m lazy
I peel the lemons with peeler and let them sit in the cup of sugar for the recipe for 2 hours to form a luscious lemony syrup. Mix in the lemon juice and then strain out the peels and proceed with the recipe as usual. I may omit the cream of tartar next time as that kind of makes them a bit too tart.
This lemon bar recipe looks wonderful!
I'm going to make this and finish it with the cranberry tart filling Lan made for thanksgiving last year. Lemon Cranberry bars helz yeah!
I made this recipe for a bridal shower and they were a total hit! Was ask to make then again for a baby shower ❤
I just made these lemon bars and they are lovely. However, although I am definitely in favor of a lemony taste, I think I'll decrease the amount of cream of tartar. To be fair, I cut a tiny square after cooling, but before refrigerating, so I'll wait to see if the flavor moderates after chilling. The little bit I sampled was really, really puckery and very good, but a bit too lemony (I never thought that was possible, until now!). The crust is wonderful, both in texture and taste. I'll edit this, if needed, after chilling and serving – thank you for the recipe… Edit: Post refrigeration, the tartness has mellowed, but I will reduce the cream of tartar to 1 tsp on future remakes.
LOVE 💞 this recipe THANK you😊