Cool the lemon bars in the pan for about 30 minutes and then move them to a cooling rack (use that parchment paper sling!) to cool completely. Whether you're looking for a classic creamy lemon bar or one with a twist, we've got you covered with this stellar collection of lemon bar recipes. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Lemon bars are one of Martha's favorite desserts and a great make-ahead recipe. Bake for 20 minutes until the crust begins to set. Cool before cutting for sharp edges: There will be some carryover cooking of the lemon filling after baking, and the crust needs to cool completely to be sturdy enough for eating. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Press the mixture firmly and evenly into the bottom of the prepared baking pan.
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Both parbaking and adding the filling to the warm crust prevent a soggy crust. You also want to add the lemon filling to the crust while the crust is still warm.
![lemon bars recipe lemon bars recipe](https://www.alattefood.com/wp-content/uploads/2017/04/Classic-Lemon-Bars-Recipe-37.jpg)
Lemon bars recipe cracker#
Press in the pan for a thin crust: The crust should be tightly pressed into the pan the same way you might press a graham cracker or cookie crust into a baking dish.Use the food processor for a delicate crumb: Not only is this much easier than mixing by hand, but it also makes for a more delicate crumb in the crust.