Did you know? The bottom crust of a lemon bar is a shortbread. Making shortbread is as easy as 1, 2, 3 since the basic recipe for shortbread is 1 part sugar, 2 parts butter, 3 parts flour. This recipe has a little extra flour to help support the weight of the lemon topping.
What kind of lemons should I use to make lemon bars? Can I use Meyer lemons? Can I use juice from a bottle?
You can use any variety of lemon to make lemon bars, including Meyer lemons. A Meyer lemon is a mix between lemons and mandarin oranges. They are sweeter and produce a more orange color of juice.
Freshly squeezed lemon juice will provide the best flavor in your lemon bars, but you can definitely use lemon juice you buy in a squeeze bottle from the grocery store. The flavor never tastes quite as bright or fresh, but it does work and should be used in the same amount as called for in the recipe.
How much juice comes from one lemon?
The amount of juice that comes from one lemon can vary. Sometimes it depends on the size, but often it’s just a matter of fact that some lemons are simply juicier than others. In our testing we have found that 1 large lemon can generally yield between 2 tablespoons and 1/4 cup (4 tablespoons) of lemon juice. Therefore, a good rule of thumb is 3 tablespoons of juice per lemon. There are 16 tablespoons in 1 cup. You will need between and 4 to 8 lemons to yield 1 cup of lemon juice. We recommend purchasing at least 6 lemons to make this recipe.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I have tried many lemon bar recipes,,,,some have left me with a “spongy lemon filling “, and some just blah. This is not the case with these. The filling is thick and creamy with a great lemon taste. I used an 8×8 pan and baked for the exact time as stated in the recipe. They lifted out of pan easily and were easy to cut clean squares. A definite keeper. (I did not have Meyer lemons but I did add 1tbs of orange juice to the lemon juice to add a little sweetness,, tasted wonderful)
I only have a bottle of lemon juice from concentrate, will that work?
It works, but the flavor is noticeably different than when using fresh. The bottled lemon juices tend to have a slight bitter element to them.
Excellent! I made these Lemon Bars with ordinary lemons and then, as the recipe stated, Meyer lemons. Meyer Lemons (of course) won hands down. (Using ordinary store bought lemons was quite tarte). The half-inch shortbread crust is delicious, five star rating on its own.
YUM
My husband and I love these lemon bars ! I had never made them from scratch and they’re wonderful ! The Stay At Home Chef is our favorite online place for recipes of all kinds .
You are the best! I have never been so happy to be successful when it comes to baking! I owe it all to you. I am expanding my horizons because of YOU! Thank you so much!
Lovely slice but for Australians don’t put a cup of lemon juice just half a cup juice and half a cup of water because I think our lemons are really sour over here !! Made one batch, and I love tang, but It was too much !! Had to smother them in whipped cream to eat them ….aw so hard !!
Next batch perfect!!!
I love your recipes. All a hit! Would like to receive e mail. Defenitely 5 stars
I made these yesterday and they turned out perfectly. Such a lovely sweet lemony tang with a delicate shortbread base. They were the perfect dessert served with whipped cream.
I used a 9 x 13 pan, I found the bottom layer too thick in the 8″ square pan. Excellent bars!!
Mind blowingly good served cold from the fridge !!! A lemon lovers delight !!!!
Made these a few nights ago… The flavor is awesome! Love the sweet crust and sour custard-like torte topping combination. So easy too! I baked for 60 minutes and the center was still a bit under done. But still delicious. My only complaint is the nutritional information on this recipe… It is soooo very wrong. It says 248 each with making 9 servings. There’s absolutely no way… With a cup of butter, 2 cups of sugar, and the flour..🤔 It’s impossible. I worked it out to about 480 calories each with this recipe making 9 servings. That’s a very significant… Read more »
Absolutely yummy. I made them a bit thinner with less sugar in the topping!
One word. YUM! I try to save every recipe because this young lady knows what is good!
Perfect combination of sweet and sour!
Made these tonight using a gluten free flour. Very, very good. Will definitely make again. Should leftovers be refrigerated?