Best lemon bars from Cook's Illustrated Annual Edition 2018 (page 23) by Cook's Illustrated Magazine

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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

  • Partyof7 on May 04, 2026

    I used a dark metal pan (lined with foil as directed) and my crust got extra dark in a few spots. It didn’t affect the result at all. These are delicious! The crust is crispy and buttery and the lemon filling is perfect as is.

  • hillsboroks on April 13, 2018

    The name of this recipe says it all. These are the best lemon bars ever! They are zingy, lemony until you want to pucker and just plain delicious. I accidentally left the crust to brown a bit more in the oven without resetting my timer while stirring my filling. When I finally pulled the pan out the crust looked like a big graham cracker. I used it anyway and I am glad I did. The super crunchy shortbread crust was perfect with the creamy lemon filling. I baked the filling 8 minutes and it was done perfectly.

  • bwhip on February 21, 2018

    Great lemon bars! Super puckery lemon flavor, and a nice crispy crust, with the perfect ratio of topping to crust. Pretty easy to make, too.

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