Lemon bars from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

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

  • bebemoche on December 30, 2024

    I made the 1:1 ratio bars. The lemon portion was plenty tangy, but perhaps it was the flour in the recipe that made the topping too gooey and ugly enough that I wouldn't want to serve these bars to company. They will be consumed, and then I'll be moving on to another recipe, perhaps one that requires you to make curd on the stovetop. I had much better success with the ATK gluten-free lemon bar recipe and will be searching for its gluten-full equivalent.

  • peaceoutdesign on April 01, 2021

    Just the perfect amount of tanginess. I made the smaller 1:1 crust bars and that was enough sweetness.

  • Littlemuls on December 27, 2019

    Made many times with the thicker lemon curd. always a hit. Best lemon bars I've made.

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