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All Reviews for Zesty Lemon Bars
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20 bars
4057_120508_lemonbar.jpg
Ingredients
For the Crust
1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
3 tablespoons cornstarch
1 1/2 teaspoons coarse salt
For the Topping
2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unbleached all-purpose flour
1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon milk
1/4 teaspoon coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20 bars
4057_120508_lemonbar.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20 bars
Recipe Summary
Yield: Makes 20 bars
Yield: Makes 20 bars
Makes 20 bars
4057_120508_lemonbar.jpg
4057_120508_lemonbar.jpg
Ingredients
Ingredients
1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
3 tablespoons cornstarch
1 1/2 teaspoons coarse salt
2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unbleached all-purpose flour
1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon milk
1/4 teaspoon coarse salt
Directions
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
To make crust: In the bowl of a food processor, combine flour, confectioners’ sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don’t have a food processor, whisk together flour, confectioners’ sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
Reviews (33)
Add Rating & Review
284 Ratings
5 star values:
46
4 star values:
67
3 star values:
100
2 star values:
57
1 star values:
14
Load More Reviews
Reviews (33)
Add Rating & Review
284 Ratings
5 star values:
46
4 star values:
67
3 star values:
100
2 star values:
57
1 star values:
14
Add Rating & Review
284 Ratings
5 star values:
46
4 star values:
67
3 star values:
100
2 star values:
57
1 star values:
14
284 Ratings
5 star values:
46
4 star values:
67
3 star values:
100
2 star values:
57
1 star values:
14
284 Ratings
5 star values:
46
4 star values:
67
3 star values:
100
2 star values:
57
1 star values:
14
- 5 star values:
- 46
- 4 star values:
- 67
- 3 star values:
- 100
- 2 star values:
- 57
- 1 star values:
- 14
Martha Stewart Member
Rating: Unrated
11/21/2016
I have made Martha's zesty lemon bars for years. Yes, they do or did include lemon zest. The other zesty recipe is the Meyer's Lemon candied and pureed into this recipe. I prefer the candied pureed Meyers lemons in my recipe. More raves!
Martha Stewart Member
Rating: 5 stars
04/30/2014
Like it, but it needs tweaking. While there may be some objection to zest, this dish needs the zest of two lemons in the topping (very finely grated off a Microplane). What you get with just the juice is a citric acid bomb with not as much lemon taste as you might imagine there would be. There is also probably a half cup of sugar too much in the filling. The first sensation in the mouth is over-the-top sweetness which quickly gives way to the citric acid with lemon fighting to be noticed.
Martha Stewart Member
Rating: Unrated
03/10/2014
if you like a more lemony layer, try these: http://retrolillies.wordpress.com/2012/05/09/lemon-bars/
i love them. they're tart and sweet, and lemony. a perfect balance.
Martha Stewart Member
Rating: Unrated
01/05/2012
These are the best lemon bars I have ever made. I have not made them since getting a new oven, but with my old oven they were a little raw on top. So to fix I turned on the broiler but kept them on the bottom rack. They were then cooked perfectly and just lightly browned on top.
Martha Stewart Member
Rating: Unrated
12/08/2011
I have made this for the last few years substituting the butter with canola oil, and the milk with almond, coconut, or rice milk for a great dairy free alternative.(Keep measurements the same) Even dairy lovers enjoy these! If you are in pinch for lemon juice I recommend Minute Maid's 100% lemon juice concentrate (no preservatives or additvies), I use the entire bottle and it makes these wonderfully tangy!
Martha Stewart Member
Rating: 5 stars
05/16/2011
These lemon bars came out delicious!!!! everybody who tried them LOVED them! I cut the sugar to 1 1/2 cups instead of 2 and they were still sweet. the only problem was that they were a bit gooey and sticky to eat. but other than that they were lovely!
Martha Stewart Member
Rating: Unrated
04/28/2011
I have made this recipe and it is great before pouring curd on crust have added toated sliveed almonds they float to the top when baking. Then when cooled have made a raspberry puree just the juice and glazed the top. Raves all around
Martha Stewart Member
Rating: Unrated
03/07/2009
I made it and i love the taste of curdle and the crust, so easy to do. I'm brasilian, my dad and friends that eat thinck its too acid, whem eated hurts next the ear, hehe.. i had to eat all the bars, but i did not maght ...i'll try to do the curdle with orange juice next time.
aurinha
Martha Stewart Member
Rating: Unrated
03/04/2009
I finally got a chance to make these and I have to admit they were pretty good, I found the crust a little to buttery tasting, but my friends who were here all loved it and asked for the recipe. and if it were up to my husband, I would definately make ths again, he really loved them!!!
Martha Stewart Member
Rating: Unrated
02/26/2009
I am disappointed with this recipe. Adding the liquid (to the hot crust) made the eggs curdle. I am an experienced cook. Has this happened to anyone else?
Martha Stewart Member
Rating: Unrated
02/22/2009
Many serious bakers prefer kosher salt as it has no
chemical additives. It is pure salt and one has to use
twice as much as regular table salt. It also is not
expensive.
Martha Stewart Member
Rating: Unrated
02/21/2009
coarse salt is just kosher salt...haven't noticed that it is expensive. plus, if you try it on say, eggs, you will notice a pure salt taste...so, don't knock it until you try it. unbleached flour is just more natural, not expensive. king arthur makes unbleached flour that is wonderful. lemons are all different sizes, hard to recommend the correct number.
Martha Stewart Member
Rating: Unrated
02/20/2009
it seems every cookie recipes on here calls for coarse salt. now, this recipe is not included, but the majority of recipes i've found on here always call for some expensive ingredient or something someone without access to every store in america can get to. we need recipes for the rest of us not on tv.
Martha Stewart Member
Rating: Unrated
02/19/2009
where is the rest of my comment? Anyway, in summary, too much salt in crust, but would make again.
Martha Stewart Member
Rating: Unrated
02/19/2009
I have made lemon bars many times, so I wanted to try a new recipe- i like this one b/c it calls for a lot of lemon juice
Martha Stewart Member
Rating: Unrated
02/19/2009
The "zesty" part of this recipe would be lemon zest that is NOT included in the recipe for some reason. I have never made a lemon bar recipe without lemon zest....guess they just forgot.
Martha Stewart Member
Rating: Unrated
02/17/2009
The last few comments are playing right into the hands of MUMTAZ by remarking about her ( I T ? ), take NO NOTICE of her ( I T'S ? ) comments and just enjoy what Martha is offering us with her scrumptious recipes. By the way, I love this one, I've made it many times.
Martha Stewart Member
Rating: Unrated
02/16/2009
chefette86. Thanks for the heads up, I really appreciate it! And the website is nothing to talk about, that is for sure!
Martha Stewart Member
Rating: Unrated
02/16/2009
judehanna, you will probably get a quarter of acup of juice from one large lemon, and mumtaz, just go away please, you will get no converts here...
Martha Stewart Member
Rating: Unrated
02/16/2009
I love these bars, but I don't see what is "zesty" about them. Maybe you could add dried rosemary, basil, or sage. Or mabe even add dried hot red chili peppers. Now that would be zesty! On another subject, I have seen dozens of MUMTAZ's comments, and they all read the same. Every time I see one I report it as inappropriate and beg the website wizards to ban MUMTAZ from leaving comments on this site. But nothing every happens. I guess we all just have to accept being annoyed!!!
Martha Stewart Member
Rating: Unrated
02/16/2009
Mumtaz; I've tried CityStleandLiving.com and it ain't so hot. When I could not bookmark the site, that told me that I would not be coming back.
Now , for this recipe! It is very good. I put the extra teaspoon of lemon juice in it because I like them a little more tart. Then when I dust them with powder sugar they are not as sweet.
Martha Stewart Member
Rating: Unrated
02/16/2009
I would appreciate a note in the recipe stating approximately how many lemons to have for the lemon juice. I have no idea how many to buy! Ten? Twenty?
Martha Stewart Member
Rating: Unrated
02/16/2009
Naama, As with brining meats, use half the amount of salt if using table salt compared with coares salt. Table salt is a smaller grind and so is saltier by measure than coarse salt.
Martha Stewart Member
Rating: Unrated
02/16/2009
Leaflet2 there will be no diffence if you use bleached or unbleached flour it just prefance or what ever you want to use it does not affect flavor ( bleached flour use checicals to whiten it ) i prefore to use the unbleached flour
Martha Stewart Member
Rating: Unrated
02/16/2009
So much salt??
Martha Stewart Member
Rating: Unrated
02/16/2009
in case I don't have unbleached all purpose flour, what will happen to my recipe?
Martha Stewart Member
Rating: Unrated
02/16/2009
Cyn, Rumford make a no-GMO cornstarch which is perfectly healthy. You need it in this recipe for proper crust consistency.
Martha Stewart Member
Rating: Unrated
02/16/2009
since when is cornstarch "unhealthy"?i
Martha Stewart Member
Rating: Unrated
02/16/2009
yummy
Martha Stewart Member
Rating: Unrated
02/16/2009
Why oh why do you need to use cornstarch? Is there a healthier substitute?
Martha Stewart Member
Rating: Unrated
12/15/2008
Very good, better tasting than any others I have made. I will make again for sure!. Next time I will try the sugar dusting as well.
Martha Stewart Member
Rating: Unrated
12/05/2008
I have also always sprinkled my lemon bars with powdered sugar. It just makes them more festive.
Martha Stewart Member
Rating: Unrated
12/05/2008
Dusting with confectioner's sugar after it cools is a great way to finish this tasty bar.
Martha Stewart Member
Rating: Unrated
11/21/2016
I have made Martha's zesty lemon bars for years. Yes, they do or did include lemon zest. The other zesty recipe is the Meyer's Lemon candied and pureed into this recipe. I prefer the candied pureed Meyers lemons in my recipe. More raves!
Rating: Unrated
Rating: 5 stars
04/30/2014
Like it, but it needs tweaking. While there may be some objection to zest, this dish needs the zest of two lemons in the topping (very finely grated off a Microplane). What you get with just the juice is a citric acid bomb with not as much lemon taste as you might imagine there would be. There is also probably a half cup of sugar too much in the filling. The first sensation in the mouth is over-the-top sweetness which quickly gives way to the citric acid with lemon fighting to be noticed.
Rating: 5 stars
Rating: Unrated
03/10/2014
if you like a more lemony layer, try these: http://retrolillies.wordpress.com/2012/05/09/lemon-bars/
i love them. they're tart and sweet, and lemony. a perfect balance.
Rating: Unrated
01/05/2012
These are the best lemon bars I have ever made. I have not made them since getting a new oven, but with my old oven they were a little raw on top. So to fix I turned on the broiler but kept them on the bottom rack. They were then cooked perfectly and just lightly browned on top.
Rating: Unrated
12/08/2011
I have made this for the last few years substituting the butter with canola oil, and the milk with almond, coconut, or rice milk for a great dairy free alternative.(Keep measurements the same) Even dairy lovers enjoy these! If you are in pinch for lemon juice I recommend Minute Maid's 100% lemon juice concentrate (no preservatives or additvies), I use the entire bottle and it makes these wonderfully tangy!
Rating: 5 stars
05/16/2011
These lemon bars came out delicious!!!! everybody who tried them LOVED them! I cut the sugar to 1 1/2 cups instead of 2 and they were still sweet. the only problem was that they were a bit gooey and sticky to eat. but other than that they were lovely!
Rating: Unrated
04/28/2011
I have made this recipe and it is great before pouring curd on crust have added toated sliveed almonds they float to the top when baking. Then when cooled have made a raspberry puree just the juice and glazed the top. Raves all around
Rating: Unrated
03/07/2009
I made it and i love the taste of curdle and the crust, so easy to do. I'm brasilian, my dad and friends that eat thinck its too acid, whem eated hurts next the ear, hehe.. i had to eat all the bars, but i did not maght ...i'll try to do the curdle with orange juice next time.
aurinha
Rating: Unrated
03/04/2009
I finally got a chance to make these and I have to admit they were pretty good, I found the crust a little to buttery tasting, but my friends who were here all loved it and asked for the recipe. and if it were up to my husband, I would definately make ths again, he really loved them!!!
Rating: Unrated
02/26/2009
I am disappointed with this recipe. Adding the liquid (to the hot crust) made the eggs curdle. I am an experienced cook. Has this happened to anyone else?
Rating: Unrated
02/22/2009
Many serious bakers prefer kosher salt as it has no
chemical additives. It is pure salt and one has to use
twice as much as regular table salt. It also is not
expensive.
Rating: Unrated
02/21/2009
coarse salt is just kosher salt...haven't noticed that it is expensive. plus, if you try it on say, eggs, you will notice a pure salt taste...so, don't knock it until you try it. unbleached flour is just more natural, not expensive. king arthur makes unbleached flour that is wonderful. lemons are all different sizes, hard to recommend the correct number.
Rating: Unrated
02/20/2009
it seems every cookie recipes on here calls for coarse salt. now, this recipe is not included, but the majority of recipes i've found on here always call for some expensive ingredient or something someone without access to every store in america can get to. we need recipes for the rest of us not on tv.
Rating: Unrated
02/19/2009
where is the rest of my comment? Anyway, in summary, too much salt in crust, but would make again.
I have made lemon bars many times, so I wanted to try a new recipe- i like this one b/c it calls for a lot of lemon juice
The "zesty" part of this recipe would be lemon zest that is NOT included in the recipe for some reason. I have never made a lemon bar recipe without lemon zest....guess they just forgot.
Rating: Unrated
02/17/2009
The last few comments are playing right into the hands of MUMTAZ by remarking about her ( I T ? ), take NO NOTICE of her ( I T'S ? ) comments and just enjoy what Martha is offering us with her scrumptious recipes. By the way, I love this one, I've made it many times.
Rating: Unrated
02/16/2009
chefette86. Thanks for the heads up, I really appreciate it! And the website is nothing to talk about, that is for sure!
judehanna, you will probably get a quarter of acup of juice from one large lemon, and mumtaz, just go away please, you will get no converts here...
I love these bars, but I don't see what is "zesty" about them. Maybe you could add dried rosemary, basil, or sage. Or mabe even add dried hot red chili peppers. Now that would be zesty! On another subject, I have seen dozens of MUMTAZ's comments, and they all read the same. Every time I see one I report it as inappropriate and beg the website wizards to ban MUMTAZ from leaving comments on this site. But nothing every happens. I guess we all just have to accept being annoyed!!!
Mumtaz; I've tried CityStleandLiving.com and it ain't so hot. When I could not bookmark the site, that told me that I would not be coming back.
Now , for this recipe! It is very good. I put the extra teaspoon of lemon juice in it because I like them a little more tart. Then when I dust them with powder sugar they are not as sweet.
I would appreciate a note in the recipe stating approximately how many lemons to have for the lemon juice. I have no idea how many to buy! Ten? Twenty?
Naama, As with brining meats, use half the amount of salt if using table salt compared with coares salt. Table salt is a smaller grind and so is saltier by measure than coarse salt.
Leaflet2 there will be no diffence if you use bleached or unbleached flour it just prefance or what ever you want to use it does not affect flavor ( bleached flour use checicals to whiten it ) i prefore to use the unbleached flour
So much salt??
in case I don't have unbleached all purpose flour, what will happen to my recipe?
Cyn, Rumford make a no-GMO cornstarch which is perfectly healthy. You need it in this recipe for proper crust consistency.
since when is cornstarch "unhealthy"?i
yummy
Why oh why do you need to use cornstarch? Is there a healthier substitute?
Rating: Unrated
12/15/2008
Very good, better tasting than any others I have made. I will make again for sure!. Next time I will try the sugar dusting as well.
Rating: Unrated
12/05/2008
I have also always sprinkled my lemon bars with powdered sugar. It just makes them more festive.
Dusting with confectioner's sugar after it cools is a great way to finish this tasty bar.
All Reviews for Zesty Lemon Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zesty Lemon Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
