Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I originally got this recipe from "Barefoot Contessa" on Food Network. I wrote down all the ingredients as I was watching and made them to take to a family gathering. They were a huge hit, even with the people who don't normally like Lemon Bars. When I finally got the official recipe from "The Barefoot Contessa Cookbook," Copyright 1999, I realized I hadn't made them exactly like they were supposed to be made. However, they're so well loved by my family now, I just keep making them my way.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
  3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
  4. Dump the dough onto a well-floured surface and gather into a ball.
  5. Flatten the dough with floured hands and press it into a 9 x 13 x 2" baking sheet, building up a 1/2" edge on all sides.
  6. Chill.
  7. Bake the crust for 15 to 20 minutes, until very lightly browned.
  8. Let cool on a wire rack, leaving the oven on.
  9. For the filling, whisk together the eggs, sugar, lemon juice, and flour, and pour into the crust.
  10. Bake for 30 to 35 minutes more, until the filling is set.
  11. Let cool to room temperature.
  12. Cut into triangles and dust with confectioners' sugar.
Most Helpful

If you like a thick lemony curd in your lemon bar this one is for you! First I did make the most popular lemon bar on the site, and same as alot of people I had trouble getting the crust out of the pan. This crust came out with no trouble, maybe it's this recipe calls for regular sugar and not powdered? I also put the added zest of 4 lemons. These are truly going to be my go to lemon bars! Thanks for posting! :)

sweetcakes July 05, 2010

Super thick, sweet and tangy lemon layer makes this a really special bar for any day.

rosslare June 13, 2009

I Googled the missing ingredient and found out it was 2 Tablespoons of lemon zest (4-6 lemons). It makes it all the more lemony. Leave it to the Barefoot Contessa to increase the standard filling by 50%.

kanakacreek May 10, 2007