Classic lemon bars from One Bowl Baking: Simple, from Scratch Recipes for Delicious Desserts by Yvonne Ruperti

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sparkles75 on July 02, 2019

    This has now become my go to lemon bar recipe. It's so quick and simple it's a no brainer. Having now made this numerous times I will say that while the recipe says to take the bar from the oven as soon as it appears set I now prefer to leave it in until it seems quite firm as we prefer the chewier texture.

  • Sparkles75 on April 14, 2019

    I have to admit I was a bit skeptical of this recipe however it was to die for and I won't bother making lemon bars any other way now. I thought something was off with the recipe as it baked because it had a slight whitish look to the top of it but once dusted with icing sugar it looked beautiful. Line tin with baking paper for easier removal

  • swegener on May 11, 2015

    Another failed dessert. This split into a thick egg white layer and the lemon curd didn't set. I had to throw the whole batch away--which was very irritating!

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