Paula Deen Lemon Bars

Paula Deen Lemon Bars take seven ingredients, a 9x13 pan, and about 50 minutes from counter to plate. The filling is tangy, the shortbread crust is buttery, and one batch covers a church supper dessert table. This is the recipe Southern grandmothers pull out when company is coming and there is no time to fuss.

The crust decides everything. Cut cold butter into the flour until the mixture looks like wet sand, not pea-sized lumps. If the pieces stay too big, the base bakes unevenly and cracks under the filling. Press it flat and firm so the lemon layer has something solid to sit on.

Mix the filling while the crust bakes so you can pour it on the moment the crust comes out. The less the crust cools, the better the two layers bond. Let the finished pan cool completely before cutting, or you will end up with a sticky mess instead of clean squares.

Paula Deen Lemon Bars

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

480

kcal

A buttery shortbread base baked until golden, then covered with a smooth, tangy lemon custard made from fresh juice, eggs, and sugar. The filling sets in the oven and firms up as it cools, giving you clean-cut squares with a soft, slightly chewy bite.

Ingredients

• 2 cups for crust, plus 6 tablespoons for filling all purpose flour
  

• 1 cup plus more for dusting confectioner’s sugar
  

• pinch of salt
  

• 2 sticks at room temperature, plus more for greasing Butter
  

• 4 eggs
  

• 2 cups granulated sugar
  

• 6 tablespoons fresh lemon juice

Directions

• Preheat and prep: Preheat the oven to 350 °F. Lightly grease 9x13x2-inch pan.
• Make the crust: Make the crust by combining 2 cups flour, confectioner’s sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioner’s sugar to keep the dough from sticking to your fingers. Bake for 15-20 minutes.
• Make the filling and bake: Meanwhile, to make the filling, mix the eggs, granulated sugar, 6 tablespoons flour and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners’ sugar, if desired, when the bars are done.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Zulay metal lemon squeezer, Spring Chef dough blender (pastry cutter). As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bottled lemon juice instead of fresh?

You can, but the flavor will be flatter. Fresh lemon juice has oils and brightness that bottled juice loses during processing. If bottled is all you have, add a teaspoon of lemon zest to bring some of that flavor back.

How do I store lemon bars, and how long do they keep?

Cover the pan with plastic wrap or move the cut bars to an airtight container and refrigerate. They keep well for about five days. The filling softens if left at room temperature too long, so pull out only what you plan to serve.

Can I make these the day before an event?

Yes, and they are actually better after sitting overnight in the fridge. The flavors settle and the filling firms up, making cleaner cuts. Dust with powdered sugar right before serving so it does not dissolve.

Why did my crust turn out hard instead of crumbly?

You probably overworked the dough. Once the butter and flour look like coarse sand, stop mixing. Pressing too firmly in the pan also packs it dense. Use your fingertips, not your palm, and press just until the surface is even.

Can I freeze lemon bars?

Cut them first, then freeze in a single layer on a sheet pan before stacking in a container with parchment between layers. They freeze well for up to three months. Thaw in the fridge overnight and dust with sugar before serving.