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I Baked 6 Popular Lemon Bar Recipes And The Winner Is Definitely Worth The 6,000 5-Star Reviews

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So, What's the Best Lemon Bar Recipe?

Melissa Clark's lemon bars were the absolute best. Her shortbread crust was both snappy and tender while the addition of olive oil and sea salt lent the sliceable yet jammy lemon curd a bright, balanced flavor.

When I was in college, I worked front of house at one of the most popular bakeries in Providence, Rhode Island. One of my responsibilities was to make sure the lemon bars were always piled high in the front case because they sold fast — and for good reason. With their tender crust and perfectly lemony curd, I came to love lemon bars, but could never quite find a recipe that hit right. That is, until now.

Before this I had a few ideas about what I thought would make for a perfect lemon bar. Of course, and most obviously, they should be undeniably lemony. The crust should be tender yet distinct in contrast to the lemon curd, but not overpowering. And a dusting of powdered sugar is a must for that iconic look. Bonus points if they stayed nice and clean when sliced. As for the lemon curd itself, I still hadn't made up my mind if it should be soft, jammy, firm or dense. With that said, I tested six popular recipes with varying curds, crusts, and methods — here's how each one fared.

Meet Our 6 Lemon Bar Contenders

All six recipes were wildly different from one another to the point that even the most basic pantry ingredients differed. Though butter, eggs, and salt were common throughout, the type of butter, part of the egg, and even the salt varied. All the recipes did, however, use lemons (duh!) and were finished with a dusting of powdered sugar.

Though varied, some recipes did share more similarities than others. Five of the recipes included a shortbread-style crust, but preparation varied between making in a food processor with cold butter, using a stand mixer and room temperature butter, and using melted butter and mixing by hand. Two of the recipes used sweetened condensed milk, yielding a lemon layer that was creamy and milky. All but one recipe called for mixing the lemon curd by hand. Two recipes used only egg yolks, three used whole eggs, and one used a combination. Two of the recipes called for serving the bars at room temperature, while the other four called for chilling the bars first before slicing and serving. All to say, the recipes really ran the gamut here.

Sunny Anderson: This recipe was the only one of the bunch without a shortbread crust, instead opting for a cinnamon graham cracker crust that was pressed into a heavily buttered and lined 8-inch pan. Moreover, this was one of two recipes that used sweetened condensed milk and egg yolks as the base for the lemon layer. In addition to lemon juice, this recipe also used lemon extract in the curd. This batch was cut into 24 pieces, yielding the smallest size portions.

Martha Stewart: The other of two to use sweetened condensed milk and yolks, this recipe was also one of two to use the most lemon juice at 3/4 cup. The crust here was a typical shortbread made from room temperature butter, powdered sugar, salt, and flour and mixed in a stand mixer. These bars were assembled in an 8-inch lined and buttered baking pan, and were the only to require pricking the crust with a fork all over before baking.

Smitten Kitchen: As the title implies, this recipe used one entire lemon — peel, pith, and all — along with cornstarch, eggs, and butter in the lemon curd and was made in a food processor. The shortbread crust used granulated sugar and no powdered sugar. The recipe video and the instructions differ in how the crust should be prepared. I followed the written directions and used room temperature butter and a stand mixer to make the shortbread dough. These bars were made in an unlined, buttered 9×13-inch baking dish rather than a metal baking pan and required the crust be refrigerated 30 minutes before baking. Cut into 12 pieces, these portions were the largest of the bunch.

Melissa Clark: This recipe was the most different from the other recipes and the bars I was most intrigued by. The shortbread crust was prepared in a food processor and used cold butter, fine sea salt, lemon zest, granulated sugar, and powdered sugar. Pressed into a lined 9-inch pan, this recipe was baked at a lower 325°F, and most of the baking time was for the crust alone. The lemon curd had the usual suspects — lemon zest and 3/4 cup juice (the largest amount along with the Marta Stewart recipe), sugar, and a combination of whole eggs and yolks — but also used cornstarch, butter, and fruity extra virgin olive oil. The curd, instead of completely cooking in the oven, cooked twice: once on the stove like a traditional lemon curd, then again set in the oven once poured over the crust. In addition to a dusting of powdered sugar, these bars were finished with a sprinkling of flaky sea salt.

Joanna Gaines: This shortbread crust had the most interesting preparation. Rather than a food processor or stand mixer, it called for melting salted butter and incorporating it into a mixture of flour, powdered sugar, and salt using a fork, then pressing it into a greased, glass 9×13-inch baking dish. The lemon curd is made from a mixture of sugar, eggs (the size was unspecified, so I used standard large), and just 5 tablespoons of lemon juice — the smallest amount of the bunch. Once the curd is added, the bars are baked for 15 minutes, then covered with foil, and baked for an additional 15 minutes.

RecipeTin Eats: These bars followed what I previously had thought was the most standard preparation. The shortbread was prepared in a food processor and pressed into a greased and lined 8-inch baking pan and par-baked. The ingredients for the curd were then whisked together, poured over the crust, and baked. Where this recipe really differed was in its ingredients. Rice flour was called for in the crust to yield a crumbly shortbread texture. Moreover, a bit of flour is added to the curd (the only recipe to do so) to ensure it set properly.

How I Tested the Lemon Bar Recipes

I baked all of the lemon bars one after the other over the course of one day and tasted them that same day after their minimum cooling time. Melissa Clark's recipe notes how the bars have the brightest flavor when eaten within 24 hours. As I suspected that would be the case with all the bars, I wanted to make sure I tasted them when they were at their peak to fully understand their initial flavor and texture, and how they would fare over the next few days.

I used an oven thermometer for every single recipe. To ensure my crusts and fillings didn't overbake from the temperature being too high, I used an oven thermometer to double-check the actual temperature in my oven.

I used the same brand for similar ingredients across each recipe. For example, I used King Arthur all-purpose flour, Land O' Lakes butter, Domino granulated and powdered sugar, Eagle Brand sweetened condensed milk, and Eggland's Best eggs.

I used this conversion chart to weigh the flour, granulated sugar, and powdered sugar. Unless specific weights were already mentioned in the recipe, I did this to ensure the most consistent results.

I tasted each lemon bar at least three times. I first tasted them once they hit their minimum cooling time, be it room temperature or fully chilled in the refrigerator. I then tasted them again the day after baking, as well as two days after baking, to see how the texture of the crusts and curds would change as well as the overall flavor. I made sure to taste days after baking because, though I applaud anyone who can polish off a pan of lemon bars in a day, it's probably not realistic and I think it's important to know how baked goods hold up.

Why You Should Trust Me as a Tester

I graduated from a four-year baking and pastry program, and part of that time was spent studying at pastry school in France. I interned at two prominent food media companies before going freelance. Almost the entirety of my beginnings in food media was spent recipe testing in which I learned how to apply my foundations in baking and pastry as well as properly write, develop, and evaluate the success of a recipe. To this day, I continue to professionally test recipes to maintain those skills.

Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne

1. The Lemon Bars That Fell Flat: Smitten Kitchen's Whole Lemon Bars

Overall rating: 5/10Get the recipe: Smitten Kitchen's Whole Lemon Bars

Upon my first reading of this recipe and viewing the accompanying video, I noticed a discrepancy in the preparation of the crust. While the crust in the video is prepared using a food processor, the written instructions describe preparing it in a stand mixer. Opting to follow the written instructions, I prepared the crust using softened butter and a stand mixer. I didn't want this discrepancy to influence my views on the finished bars and baking experience, so I chalked it up to a publishing error and moved on.

Unfortunately, differences in instructions aside, I found these bars didn't quite live up to what I have come to expect from Smitten Kitchen recipes. Though I often love them — the Perfect Blueberry Muffins recipe actually won the bakery-style blueberry muffin showdown — this recipe fell flat. In regards to the crust, the mixture was very soft and slightly tacky, making it a little more work to press evenly and cleanly into the pan than others. Even with being chilled solid before baking, the crust that was pressed up the sides of the pan didn't hold and ended up baking into an uneven crust (I'd be interested to see how making the crust in the food processor would differ). Moreover, some of the crust stuck to the pan once baked and the bars were a little difficult to get out.

As for the flavor and texture of the filling, I was extremely intrigued because it was made using one whole lemon and a food processor. Though not bitter as some reviewers mentioned, I didn't find the lemon flavor to be very flavorful at all. With a cakier texture than expected, the lemon flavor was faint and only continued to fade as it sat over the course of a few days (especially being stored and served at room temperature). Not to mention, as the lemon flavor faded, I felt the flavor of the eggs became a little more prominent than I would have liked in a lemon bar.

Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne

2. The Lemon Bars with Room for Improvement: Joanna Gaines' Mina's Lemon Bars

Overall rating: 6/10Get the recipe: Joanna Gaines' Mina's Lemon Bars

There were aspects of these lemon bars that I really did enjoy, but when compared to the others, they didn't fully hit the mark. As mentioned earlier, the crust is made by using a fork to incorporate melted salted butter (2 sticks!) into the flour, powdered sugar, and salt. Both nervous about the overall salt amount and by how the mixture essentially turned into a thick paste, I was pleasantly surprised by how delightful the crust actually baked. And although these bars were also baked in an unlined dish, they popped out pretty easily. I also thought it was odd to dust the bars with powdered sugar before cooling, but was again surprised when I saw that only the sugar around the very edges melted. The center stayed pretty well covered. Just as the previous recipe, these bars were also served at room temperature.

My favorite thing about these bars was the crust. It was flavorful, tender, flaky, and not at all salty. Even after sitting for a few days, the crust did maintain most of that flaky, tender texture, softening only slightly. The texture of the lemon layer was fairly middle of the road — firm enough to be sliceable, but not necessarily creamy or jammy. Where these bars needed the most improvement, unfortunately, was in regards to the flavor of the lemon filling. Using just 5 tablespoons of juice (the least of the remaining recipes), these bars were underwhelming flavorwise, being neither tart nor bright. Just like the Smitten Kitchen bars, the little lemon flavor the bars had faded greatly over the following days. While not bad, I think an extra lemon's worth of juice could do this recipe wonders.

Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne

3. The Cheesecake Lover's Lemon Bars: Sunny Anderson's Easy Sunshine Lemon Bars

Overall rating: 7/10Get the recipe: Sunny Anderson's Easy Sunshine Lemon Bars

Upon reading over this recipe, I noticed many reviewers say the graham cracker crust fell apart, and I assumed that was likely because the recipe does not instruct to pack the crust down. Preemptively, I packed mine down to avoid that problem. Plus, though the recipe calls for 5 tablespoons of melted butter, only 3 go into the crust and the other 2 tablespoons are used to brush the pan before also lining with parchment paper. While I myself often "glue" my parchment down to the pan with cooking spray or butter, I found that the specific 2 tablespoon amount instead made a mess and was wasteful. Crust aside, the filling was incredibly easy and straightforward to put together.

Overall, I thought these bars were pretty good. My mom, who helped me taste, especially enjoyed them. However, a few things kept them from being perfect. I enjoyed the creaminess that the sweetened condensed milk lent to the filling. I thought they had a pleasant lemon flavor, but didn't think they were as punchy or bright as I would have liked. Moreover, I don't think that the lemon extract that the recipe called for really made a difference. The real point of contention with my tasters (aka my family) was the crust. I was nervous when I saw the recipe specifically called for cinnamon graham crackers because I didn't know if it would overwhelm the lemon, but it went unnoticed. Though I did enjoy the crust, we agreed that it made these bars eat more like a cheesecake or pie than a lemon bar. If that's your vibe, you'll love these! Notably though, in the days following, the crust lost most of its snappy texture and became softer, so don't hold on to them for too long.

Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne

4. The Easiest Lemon Bars: RecipeTin Eats' Easy Lemon Bars

Overall rating: 8/10Get the recipe: RecipeTin Eats' Easy Lemon Bars

This recipe was, to me, the most classic lemon bar of the bunch. If you were to picture a lemon bar in your mind, it's probably these. The shortbread crust came together quickly with the help of the food processor, and the filling was as easy as whisking everything together in a bowl. Though pretty standard in terms of ingredients, a couple set them apart. As mentioned above, these called for rice flour in the shortbread to yield a more crumbly texture as well flour in the curd to help it set.

These bars were delicious and truthfully, this is where ranking the bars became more difficult. I really enjoyed the tart, tangy flavor that these bars had as compared to the previous, but found the filing to be a little bit on the heavier side. Moreover, I didn't find the crust to be as tender as I had expected with the use of rice flour. I actually found it just the slightest bit toothsome, though it did soften into a more tender, crumbly texture in the days after. Despite those things, this was a good recipe that is worth trying, and I enjoyed them.

Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne

5. The Brightest Lemon Bars: Martha Stewart's Creamy Lemon Bars

Overall rating: 9.5/10Get the recipe: Martha Stewart's Creamy Lemon Bars

Let me start by saying, I really loved these. Of all the lemon bars I made, these were one of two that I kept going back for. I think this would be the perfect recipe for anyone just getting comfortable in the kitchen because of how easy it was to bake. The shortbread crust, made in a stand mixer, was very straightforward to put together. I found it really thoughtful to prick the crust with a fork to ensure it parbaked evenly. This delivered a shortbread that had a tender, snappy texture, though it was just the slightest bit toothsome the day it was baked as compared to after it had sat overnight. The sweetened condensed milk perfectly sweetened the bars and the creaminess helped to cut through some of the whopping 3/4 cup lemon juice it used. As a disclaimer, I don't like things that are too sweet, so I found each bite came across punchy and bright. However, if you're someone who likes things sweeter, you might find yourself puckering a bit. What really sealed the deal on these, however, was the texture. When compared one-on-one with the other lemon bars that used sweetened condensed milk, these were much lighter with an almost melt-in-your-mouth quality that was really lovely. Had the list of recipes to test stopped here, these would have been the winner.

Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne Credit: Photo: Alex Lepe; Food Styling: Barrett Washburne

6. The Very Best Lemon Bars: Melissa Clark's Lemon Bars with Olive Oil & Sea Salt

Overall rating: 10/10Get the recipe: Melissa Clark's Lemon Bars with Olive Oil & Sea Salt

The minute I saw olive oil and sea salt in this recipe, my interest was piqued. I then became even further intrigued when I read through and saw it called for cooking the curd first on the stove, then again in the oven. Though I was nervous about my curd setting up per a few comments on the recipe, I put my trust in its 6,000-plus five-star ratings. After one bite, I knew that this was the recipe to beat.

While I can't deny the filling on these bars required more hands-on time, the overall recipe didn't take any more actual time than the others and I found it to be well worth it. The texture of the lemon curd was unlike any other — set and sliceable, yet jammy and soft. Not to mention, its deep yellow color and jellylike translucence was striking. I almost didn't want to dust them in powdered sugar. The shortbread crust on these blew every other one out of the water. It struck the perfect balance between snappy and tender while also not overwhelming or competing with the curd (the real star of the show). Though I'm sure some may look at the addition of olive oil and sea salt as gilding the lily, I thought it made the flavor and texture of these lemon bars that much better. These were perfectly lemony in a way that I can only describe as balanced (read: not overly tart or tangy or bitter, yet still incredibly bright and floral and citrusy) and nuanced thanks to the fruity olive oil and sea salt finish. These bars are definitely worth making time and time again.

A quick note, if you plan on making these, especially if you are a less experienced baker: I recommend watching the accompanying recipe video as well as reading Melissa's note about cooking the curd properly. My curd took an extra 1 1/2 minutes to thicken, so be sure to use those visual cues.

This article originally published on The Kitchn. See it there: I Baked 6 Popular Lemon Bar Recipes and the Winner Is Definitely Worth the 6,000 5-Star Reviews

The 2-Ingredient Dessert I Can't Stop Making

Growing up, I was always the kid you wanted to share a bag of candy with because I only wanted the lemon, unlike the other kids who would beg for your strawberry or cherry-flavored pieces. In my opinion, lemon is the best all-around flavor, not just for candy but desserts and savory dishes too. That's why I love these angel bars packed with tart, bright lemon flavor.

There are simple desserts, and then there are these angel bars: So easy to make, they're in a category all their own. These sweet and tangy bars are made with just two ingredients. A box of Betty Crocker Angel Food Cake Mix is combined with a can of lemon pie filling and baked for thirty minutes. Then, it cools and chills in the fridge for an hour.

I like to dust mine with a generous sprinkling of powdered sugar to make slicing less sticky. The result is a custardy, light, and vibrant lemon bar with hints of angel food almond flavor throughout. Everyone will be asking for seconds!

2 Quick Tips for These 2-Ingredient Bars

Use Betty Crocker Angel Food Cake "Just Add Water" Mix: This recipe works best with Betty Crocker brand's "just add water" angel food cake mix. I've tried it with other store-bought brands, and the end result was still tasty, but the texture was too fluffy and cake-like.

Use a Jelly Roll Pan: Baking sheets and dishes come in so many varieties. From full size to half to quarter and everything in between. For this recipe, I prefer to use a jelly roll pan that's 15.75"L x 11.25"W x 1.63"H. This recipe will work in a classic 9x13-inch baking dish, but it will be taller and have more of a cake-like consistency. However, it's just as delicious (trust me).

Simply Recipes / Jessica Furniss

Angel Bars and Rising

The nature of store-bought angel food cake mix is that it rises. You'll notice this while you're combining the ingredients in the mixing bowl. It's important to bring the oven fully up to temperature and have your baking pan coated with baking spray before you start mixing the batter, or else it will be so fluffy that it will be hard to spread into the pan.

Once it bakes, it might overflow a little around the sides of the pan. Just cut that extra crust away when you're slicing for prettier lemon squares.

How to Make My Angel Bars

Note: Don't start mixing this batter until the oven is fully heated and your baking pan is sprayed. Angel food cake tends to expand after it's mixed, and we don't want it to expand too much before baking.

For 12 servings, you'll need:

1 16-ounce) box of Betty Crocker Angel Food Cake Mix

1 (22-ounce) can lemon pie filling

Powdered sugar for dusting, optional

Preheat the oven to 350°F. Spray a 15.75x11.25x1.63 jelly roll pan thoroughly with baking spray, being sure to coat the bottom and the sides.

Once the oven has fully preheated, in a large mixing bowl, use a spatula to gently mix together the pie filling and angel food cake mix until fully incorporated, being careful not to overmix. Angel food cake naturally expands, so don't panic as the batter starts to grow while you mix.

Pour the batter into the prepared baking pan. Bake until the edges start to turn golden, about 30 minutes.

The cake will be puffy when you first pull it out of the oven, but it will shrink as it cools. Cool completely on the counter for about 1 hour. Then chill for at least 1 hour in the fridge to fully set.

Optionally, dust with powdered sugar and slice into 12 equal squares. The powdered sugar helps keep the knife from sticking as you slice. Store angel bars in an airtight container in the fridge for up to 2 days.

Variations

This recipe works great with other pie fillings, but I like to purée the fillings that have lots of fruit pieces before mixing them in with the angel food cake for a more even bar. Cherry and strawberry are my favorite alternatives to lemon, but get creative with your own preferences.

More 2-Ingredient Desserts

Read the original article on SIMPLYRECIPES

Lemon Bars

For the crust:

2½ cups all-purpose flour

⅔ cup powdered sugar

Heavy pinch salt

1 ½ sticks (or 12 tablespoons) butter, melted

For the filling:

2½ cups sugar

½ cup all-purpose flour

1 cup lemon juice, freshly squeezed

zest of 4 lemons

8 eggs, whisked

For garnish:

Powdered sugar for dusting

Preheat your oven to 350˚F.

Spray a 13 X 9 pan with nonstick cooking spray and line with parchment paper.

Make the crust: combine the flour, powdered sugar, salt, butter and vanilla in a bowl, working the mixture with your hands. Press the dough into your prepared baking pan allowing it to come up the sides of the pan about ½-inch. Bake until light golden brown, about 20 minutes or until golden around the edges. Remove and allow to cool before adding the filling.

For the filling, whisk in the lemon juice, zest and the eggs. Add the sugar and flour. Pour the filling into the cooled crust and bake for 25 minutes or until just set. Remove and allow to cool completely. Cut the bars. Dust generously with powdered sugar before serving.

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