Grandma’s Secret Lemon Bars
Some desserts need bells and whistles to stand out. Lemon bars aren’t one of them.
This recipe keeps the classic sweet-tart balance you love but adds an unexpected twist—a whisper of nutmeg in the buttery crust.
It’s the kind of small detail that makes people pause mid-bite, trying to figure out what makes these bars taste a little different, a little special.
Why You’ll Love This Recipe
These aren’t your standard lemon bars. The buttery shortbread crust has a whisper of nutmeg that adds unexpected depth, while the filling strikes the perfect balance between sweet and tart.
They’re sturdy enough to pack in lunch boxes but fancy enough for holiday gatherings.
Best of all, they taste even better the next day (if they last that long).
Ingredients You’ll Need
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
For the Filling:
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- Additional powdered sugar for dusting
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How to Make Grandma’s Secret Lemon Bars
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Make the crust: In a large bowl, mix flour, powdered sugar, and salt. Add the nutmeg. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the mixture firmly into your prepared pan. Bake for 20 minutes until light golden brown.
- While the crust bakes, prepare the filling: Whisk together eggs and sugar until well combined. Add flour and whisk until smooth. Stir in lemon juice and zest.
- Pour the filling over the hot crust. Return to oven and bake for 20-25 minutes more, until the filling is set and no longer jiggles in the center.
- Let cool completely in the pan on a wire rack (about 2 hours). Use the parchment paper to lift the bars out of the pan. Cut into squares and dust with powdered sugar just before serving.
Store in an airtight container in the refrigerator for up to 5 days.
The bars can also be frozen for up to 3 months—just thaw overnight in the refrigerator.
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Grandma’s Secret Lemon Bars
A perfect balance of tangy and sweet, this classic lemon bar features a buttery shortbread crust with a hint of nutmeg and a luscious, zesty lemon filling. A light dusting of powdered sugar adds the final touch, making each bite melt-in-your-mouth delicious. Timeless and irresistible, this dessert is sure to be a favorite at any gathering.
- Total Time: 0 hours
- Yield: 16 bars
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Make the crust: In a large bowl, mix flour, powdered sugar, and salt. Add the nutmeg. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the mixture firmly into your prepared pan. Bake for 20 minutes until light golden brown.
- While the crust bakes, prepare the filling: Whisk together eggs and sugar until well combined. Add flour and whisk until smooth. Stir in lemon juice and zest.
- Pour the filling over the hot crust. Return to oven and bake for 20-25 minutes more, until the filling is set and no longer jiggles in the center.
- Let cool completely in the pan on a wire rack (about 2 hours). Use the parchment paper to lift the bars out of the pan. Cut into squares and dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
