How to Make the Lemoniest Lemon Bars
Test cook Lan Lam then makes Bridget the Best Lemon Bars.
Get the recipe for our Best Lemon Bars:
Buy our winning large saucepan:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Seems like way more work then at typical 🍋 lemon bar. Hope it tastes worth it
Best recipe!!! Thank you for sharing. My bars were a hit👍❣
I made this recipe and my crust was delicious but my lemon top was all gooey. I followed the directions perfectly. Do you think LAN put the bar in the fridge before she cut it? BTW, gooey or not, it still was delicious. If someone made this recipe, could you let me know if your lemon was gooey? Thanks. Love the video!
I love you guys. I got rid of all of my cookbooks and my moms as well. All I have is yours. I recommend you to everyone I meet. I have a lemon tree in my yard, I am looking forward to trying this recipe.
How can I make the crust not too crunchy? Thank you
Forget it they're easy recipes
Wow, very “lemony” and the crust is great!! I’m throwing away my other Lemon Bar recipe!! This is it!!! 😋
Just made a low carb version of this, it was spectacular! I'm sure the original recipe has to be a true delight. 🍋 Lovers unite!
Can you use parchment paper instead of foil (easier on our environment)?
Yum
1 cup flour to one stick butter?
Love her cook love her!
It hate the o the women overseeing she is A b…..
I LOVE this recipe!! Thank you!
I love lemon every thing I will make it thank you and May God Bless 🙏
Are you able to substitute coconut oil for the butter?
"The texture of the curd is like butter."
Me: …well, yeah…half a stick of butter + more butter.
recipe is paywalled. use the transcript in the video description.
This is a slightly different recipe from the book. …. I will try it. Mine was not quite as “set” as I had hoped!
Wondering if it’s possible to freeze them individually?
Lam Cam Cook!
Just what I was looking for👐🏼
Jack Lemmon 😂🤣😂🤣😂🤣😂🤣
Looks scrumptious! Cream of tartar makes sense since it is used in lemon pie. But why not top with powdered sugar?
Will these freeze well?
Can’t wait to make these…my kids absolutely love lemon bars!
I cannot get the recipe. does anyone have it.
I made this yesterday, and they are a NOPE for me. The Cream of Tartar does NOT make them more lemony, only more acidic… and unpleasantly so. Instead, I'll stick to my favorite lemon bar recipe that uses lemon extract in addition to fresh lemon juice and zest. I did like the crust recipe: it was quick and easy and is still crisp the day after.
I just made these lemon bars for the first time and I think they came out phenomenal I'm just waiting for them to cool down this the longest hour-and-a-half I have to wait I don't think I'm going to survive the night cuz it's 9:45 p.m. in California you got to say they're very simple and easy to make wish I could show a picture of them.
I made this with closer to 1 cup of Meyer lemon juice, and used 3/4 cup of sugar and it turned out perfectly
They look amazing 👍👍👍
What happens if I use self-rising flour instead of all-purpose?
Each lemon has different acidity. Better adjust the sugar/lemon to suit your taste. In my country, local lemon is more sour than the imported one (US Lemon), but the imported one is more fragrant in taste.
In Bridget's list of favorite lemons … Jack Lemon was her best one.
I cannot go and check out this recipe because I would have to purchase a membership and that makes me angry!
I love lemon desserts and I used to make lemon bars but they will always runny. I always followed the recipe to a T and they were still runny!
I'm very curious as to why Lan chose aluminum foil over parchment paper? Personally, I never allow my food to come in contact with aluminum, especially when cooking!
I – I need to make this – I…O_O
Flour by volume instead of weight ? They say a cup of flour weighs 120 grams. When I scope a cup of flour, it weighs 153 grams. Why do you not go by weigh? Weighing removes all doubt.
I made these and they are wonderful, as always. Thank you.
Jack Lemon 😂😂
I prefer using parchment to foil. Worked equally well.
Thank you for sharing this recipe.
Bob Cooney
Salt Lake City Utah
I made this using meyer lemons yesterday! It was delicious, but…there was a slight eggy aftertaste. Any ideas how i can avoid this next time? Thanks!
OMG….it will for next weekend
I've made this recipe and The Barefoot Contessa recipe. The ATK recipe is my fave as it's less sugar and more pucker. The Pete &Gerry eggs make a positive difference in bright yellow hue.
The crust was way to hard to bit into and became very hard the next day after being in the fridge overnight. No crunch, just hard and dry tasting. We had to use a knife and fork to eat these bars! The lemon curd was very sour and tart! Not your sweet lemon bars of yesterday, just over the top with hard crust, with very sour and tart lemon curd. Very disappointed in this recipe. Not what I expected.
Anyone here like me. It's 5/4/21 exactly one year after the upload date!
I can't be the only one who devours sour fruits like candy.
I made these. Forgot to add the butter at the end, but they were still delicious.
I tried making them and ooops, forgot the butter after cooking the filling on the stove. I just poured right onto the crust and popped into the oven for 10 minutes. Will it still be okay to eat after it's cooled down?