Lemon Bars

If you read my last post about lemon bars, I had a full on science experiment going on in my kitchen over the last few weeks in order to perfect this recipe. It was a lot of fun and I really want to share the final recipe with you all. (These are not low carb, but we’ll get there next) I hope you guys like it!

Lemon Bars

Servings: 12 bars Prep Time: 15 minutes Bake Time (total): 42 minutes Total Time: 3.5 hours (includes cooling)



  • 1 cup all purpose flour
  • 1/2 cup butter, melted
  • 1/4 cup powdered sugar


  • 1 cup sugar
  • 3 tbsp. flour
  • 3 large eggs
  • 1/2 cup lemon juice


  1. Pre-heat the oven to 350 degrees F. Line a 9 x 9 glass pan with parchment paper, leaving enough to hang over the sides of the pan. This will make removal easier later. Set aside.
  2. For the crust, sift the flour and powered sugar together in a medium bowl. Add melted butter and stir until combined.
  3. Press the dough into the prepared baking pan until it covers the entire pan. Be sure your layer is even. Bake for 18 minutes or until the edges are a light golden brown.
  4. For the filling, sift the sugar and flour in a medium bowl. Add in the eggs and lemon juice and whisk until all ingredients are completely combined.
  5. Pour the filling over the warm the crust. Bake for 16 minutes or until the center is no longer “wiggly”. You may need to add a few minutes to this.
  6. Allow the lemon bars to cool, about 30 minutes. When the pan has come to room temperature, place the whole pan into the refrigerator to cool for 1-2 more hours.
  7. Once cool, pull the bars out of the pan by the parchment paper. Dust with powdered sugar and cut into twelve bars. Serve and enjoy!

For leftovers: The bars can be stored in a sealed container in the refrigerator for up to one week. To freeze, cut the cooled bars into squares and lay on a baking sheet. Freeze for one hour. Wrap each bar in plastic wrap and then aluminum foil. The frozen bars will keep for 3-4 months.

For Sally’s original recipe, click here.

Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_