LEMON BUTTER BARS

Everyone loves the triple layers in these Lemon Butter Bars! Easy to make with a lovely bright, sweet flavor, they’re one of my favorite lemon recipes.

Lemon Butter Bars - Butter With A Side of BreadI adore lemon recipes and when I came across these unique bars, I knew I had to try them. They’re absolutely wonderful! I adore the bright lemony, sweet flavor and the triple layers add perfect texture. They taste better if made a day in advance, so plan accordingly!

Lemon Butter Bars

Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 2 tsp lemon zest
  • 3/4 cup cold butter, cut into pieces

Filling:

  • 4 eggs
  • 2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/3 cup lemon juice
  • 1 heaping TBSP lemon zest

Topping:

  • 2 cups sour cream (16 oz)
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 TBSP lemon zest + 1 TBSP sugar, optional
  1. Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick spray and set aside.
  2. Scrub 2 lemons and pat dry. Zest both lemon rinds, then slice in half and juice lemon halves.
  3. Combine all ingredients for the crust in a large bowl. Mix for about 5 minutes. Initially the mixture will resemble coarse crumbs, but if you continue to mix, it comes together and forms a ball. Press dough evenly into prepared pan and bake for 15 minutes, until golden brown.
  4. While crust is baking, whisk together ingredients for the filling. Pour onto hot crust and return to the oven for 16-18 minutes, until mixture is lightly browned around the edges and is lightly set in the middle.
  5. Stir the topping ingredients together and spread on top of lemon bars, covering the entire surface. Return to the oven for 10 minutes.
  6. Stir together 1 TBSP lemon zest + 1 TBSP sugar and sprinkle on top of baked bars once they come out of the oven.
  7. Refrigerate for at least 6 hours, preferably 24 hours. Cut into squares & serve chilled. Store leftovers in the fridge in an airtight container.

If you love these Lemon Butter Bars, be sure to try these other lemon recipes too!

Lemon Butter Bars - Butter With A Side of Bread

Lemon Butter Bars - Butter With A Side of Bread


Yields 20

LEMON BUTTER BARS

20 min

43 min

1 hr, 3 Total Time

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Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 2 tsp lemon zest
  • 3/4 cup cold butter, cut into pieces
  • Filling:
  • 4 eggs
  • 2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/3 cup lemon juice
  • 1 heaping TBSP lemon zest
  • Topping:
  • 2 cups sour cream (16 oz)
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 TBSP lemon zest + 1 TBSP sugar, optional

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13 pan with non-stick spray and set aside.
  2. Scrub 2 lemons and pat dry. Zest both lemon rinds, then slice in half and juice lemon halves.
  3. Combine all ingredients for the crust in a large bowl. Mix for about 5 minutes. Initially the mixture will resemble coarse crumbs, but if you continue to mix, it comes together and forms a ball. Press dough evenly into prepared pan and bake for 15 minutes, until golden brown.
  4. While crust is baking, whisk together ingredients for the filling. Pour onto hot crust and return to the oven for 16-18 minutes, until mixture is lightly browned around the edges and is lightly set in the middle.
  5. Stir the topping ingredients together and spread on top of lemon bars, covering the entire surface. Return to the oven for 10 minutes.
  6. Stir together 1 TBSP lemon zest + 1 TBSP sugar and sprinkle on top of baked bars once they come out of the oven. Refrigerate for at least 6 hours, preferably 24 hours. Cut into squares & serve chilled. Store leftovers in the fridge in an airtight container.
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13 COMMENTS

  1. Make sure those bars are SET, not "lightly set" before you pour the topping on. I poured my topping on and the middle was like soup! And I baked the middle for 18 minutes. The topping fell in the middle of the middle layer! Disaster!
    • Agreed, the set in the middle was too soft, mine started to collapse. I would say 25 minutes and then the topping for ten. I am now baking it longer with the topping on. Lets hope it works, it is for my daughters 33rd birthday on the 4th.
  2. Are the 2 lemons described in the instructions (but not the ingredients) to be the total amount of juice/ zest for the recipe? Thanks

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