Lemon Bar Recipe | Hallmark Ideas & Inspiration (2024)

Lemon Bar Recipe | Hallmark Ideas & Inspiration (1)

By Hallmark staff on September 8, 2016

Savor the fresh-squeezed flavor of Hallmark's Lemon Bars. Here you'll find a classic Lemon Bar recipe complete with a crisp crust, tangy lemon filling and a dusting of powdered sugar. We also squeezed in a few variations: Orange Creamsicle Bars, Chocolate-Orange Bars, Lime Bars and Lemon-Raspberry Bars.

Yield: 3 dozen bars

Inspired? Create and share by tagging @hallmarkstores.


For the crust

2 cups flour

½ cup confectioners’ sugar

1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoons

For the topping

4 large eggs

2 cups granulated sugar

¼ cup flour

1 tsp. baking powder

½ cup lemon juice (3 large lemons)

Confectioners’ sugar, for dusting


Make the crust

  1. Preheat the oven to 350°F.
  2. In a large bowl, with an electric mixer, blend together the flour, confectioners’ sugar and butter until crumbly. With lightly floured hands, press the mixture evenly into the bottom of an ungreased 9-by-13-inch pan. Bake for 20 to 25 minutes, until light golden brown.

Make the topping

  1. In a large bowl, lightly beat the eggs. Mix in the granulated sugar, flour, baking powder and lemon juice. Set aside.
  2. Remove the crust from the oven, quickly remix the lemon topping and pour it over the warm crust. Return it to the oven and bake for 25 to 30 minutes, until the top is a light golden brown. Let cool in the pan on a wire rack.
  3. Just before serving, sprinkle the top with confectioners’ sugar through a strainer. Cut into 36 bars, 1½ inches by 2 inches.

Tasty twists

Orange creamsicle bars
For the crust, add 1 tablespoon grated orange zest to the mixture. For the topping, use orange juice instead of lemon juice. Decrease the sugar to 1 cup. Stir in ½ cup sour cream.
Chocolate-orange bars
For the crust, decrease the flour to 1 cup and add 1 cup finely ground almonds. For the topping, use orange juice instead of lemon juice and decrease the sugar to 1 cup. Sprinkle the hot crust with 1 cup chocolate chips and let sit to soften. With a spatula, spread the chocolate evenly over the crust. Add the orangetopping and return to the oven.
Lime bars
For the topping, use lime juice instead of lemon juice. Decrease the sugar to 1½ cups. Use lime zest instead of lemon zest. Add ½ cup flaked coconut to the topping when you add the zest.
Lemon-raspberry bars
Spread ½ cup raspberry jam over the baked crust before pouring on the lemon topping.

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Lemon Bar Recipe | Hallmark Ideas & Inspiration (2024)


Why didn t my lemon bars set? ›

Ratio of Liquid to Thickener: If the recipe doesn't have the right balance of eggs (which act as a thickener) to liquid (lemon juice), the filling won't set properly. Solution: Ensure your recipe has enough eggs to set the lemon mixture. A good rule of thumb is about 2 large eggs per 1/2 cup of lemon juice.

How do you cut lemon bars without making a mess? ›

A sharp, serrated knife is the best choice for cutting lemon bars. The serrated edge helps to cleanly slice through the crust and filling without crushing or crumbling the bars.

What is lemon bar filling made of? ›

Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended. Add filling and Bake – pour filling over the warm crust and bake at 350˚F for 30-35 minutes until the center is set and no longer wobbly.

What cookbook is Ina Garten's lemon bars in? ›

Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher.

Do lemon bars need to be refrigerated after baking? ›

Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).

Why did my lemon bars get brown on top? ›

Why are my lemon bars brown on top? Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.

Why are my lemon bars eggy? ›

Why do Lemon Bars smell eggy? The recipe contains a large amount of eggs but this shouldn't make them have an eggy texture of smell eggy. Make sure you haven't skipped out on the zest and are using freshly squeezed lemon juice for the best flavour.

Why did my lemon bars crack? ›

Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven. The dramatic change in temperature will sometimes create these cracks. They do not affect the taste, and you can cover it with powdered sugar.

How do you fix undercooked lemon bars? ›

Throw them back in the oven at the original baking temperature. Keep an eye on them; rotate every five minutes or so. Once the lemon has set up (doesn't jiggle) they should be done.

Why are my lemon bars foamy? ›

Seeing a thin whitish foamy layer of air bubbles on top of your baked lemon bars is completely normal. It is the air bubbles created from whisking the eggs rising to the surface during baking. Lemon bars taste the same with or without that layer and a dusting of icing sugar covers it right up!

Why is there a crust on top of my lemon bars? ›

The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.

How many lemons for 1 cup of juice? ›

Fresh Lemon to Lemon Juice Conversions

1 1/4 Lemons = 1/4 Cup Lemon Juice. 2 1/2 Lemons = 1/2 Cup Lemon Juice. 4 Lemons = 3/4 Cup Lemon Juice. 5 1/4 Lemons = 1 Cup Lemon Juice.

Is there a lemon bar mix? ›

Betty Crocker Delights Supreme Lemon Bars Mix, 16.5 oz. - BettyCrocker.com.

Who invented lemon bars? ›

Origin and history

The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, and submitted by Eleanor Mickelson.

What is Ina Garten's favorite meal? ›

The one meal Ina simply couldn't live without is roast chicken. She even cites it as one of the reasons her husband, Jeffrey, proposed marriage in 1968.

Why is my lemon bar runny? ›

Runny lemon bars - This is a common issue for people who are making lemon bars for the first time. Usually, it just means that you need to bake your bars longer. If your bars seem to brown at the edges, you can cover them with aluminum foil and turn down the heat.

Why didn't my lemon tart set? ›

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

Why is my lemon filling not thickening? ›

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

Why did my lemon bars bubble? ›

Air bubbles are completely normal when making lemon bars. These little white bubbles are simply trapped air rising to the surface. If your lemon bars have air bubbles, you can easily cover them with a dusting of powdered sugar. Zest first, juice second!


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