Pioneer Woman’s Lemon Bars

Zesting lemons for lemon bars

The craving hit me like a ton of bricks. I needed lemon bars with a buttery shortbread crust and I needed them immediately. These are one of those things that bakeries don’t always get right. Either they have been sitting out too long, or they are divine and I finish every last crumb and I still haven’t had enough.

So, I decided to make them myself. These are one of those desserts that it’s worth making yourself because it only takes a small investment for a huge return.

Also, how beautiful are these stunning lemons? I have to admit I was so bowled over by the tangy, buttery result that I didn’t take the right pictures. Because these bars are so decadent, a little square goes a long way. Feel free to freeze half the batch for a later date.

Here’s the recipe.


Substitutions: I used Meyer lemons which aren’t always available, I like their slightly sweeter tang but you will get a bit less zest from them depending on the thickness of the skin of your usual lemons. Either way, these will turn out beautifully so it doesn’t matter what kind of lemons you use, as long as they haven’t gone bad.

Would I make these again? I’m slightly drooling as I relive these bars, sorry TMI, so I might make them really soon. Like tonight.

Grade: Isn’t it obvious? An unequivocal 5 stars out of five.






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