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Double Lemon Bars

by Chef Megan Joy on February 13, 2014

My mom just left town today. She was visiting from the Midwest, where the temps there lately have been insanely frigid. We were hoping for some bluebird days during her visit, but Colorado decided it would be overcast, cloudy, and snowy instead. We still had a great time though, and she also got to meet her grandpuppy Abe. 

While she was here we made up a batch of these double lemon bars. We also baked a pan of chocolate brownies (at the same time!), but the lemon bars surprisingly were the overall favorite because we gobbled them up in no time. The pan of brownies still remains. 

I think it had something to do with the fact that the lemon bars were so brightly flavored, refreshing, and the perfect combination of buttery shortbread with creamy, tangy lemon filling. The ratio of shortbread to filling was just right, and the filling didn’t have that unappealing ‘eggy’ taste that custard/curd-style bars can sometimes have. 

Simply put, if you’re in search of a tasty lemon bar, this is it. If you’re looking for something to brighten up your mood because you are afraid winter is going to last forever, these are it. 

Happy baking!




How to make this high altitude adjusted recipe:

Double Lemon Bars
Adapted from Bon Appetit Magazine

5.0 from 2 reviews
Double Lemon Bars
Recipe type: High Altitude Baking
  • 1 cup (8 oz) unsalted butter, softened
  • ⅔ cup powdered sugar
  • 2 cups all-purpose flour
  • Pinch of salt
  • 2 cups sugar
  • 4 eggs
  • ½ cup freshly squeezed lemon juice
  • 2 tablespoons finely grated lemon zest
  • ½ teaspoon baking powder
  • ¼ cup all-purpose flour
  1. Preheat your oven to 350 F.
  2. Cream the butter and powdered sugar until light and fluffy, then add the flour and salt and stir until moist clumps form.
  3. Press the mixture into the bottom of a greased 9 x 13" baking pan.
  4. Bake the crust until golden brown, about 20 minutes.
  5. Meanwhile, whisk the sugar and eggs until smooth.
  6. Beat in the lemon juice, lemon zest, baking powder, and flour until combined.
  7. When the crust is golden brown, remove it from the oven and carefully pour the filling over the hot crust.
  8. Put the bars back in the oven for about 20 minutes and bake until the filling is set and is beginning to brown on the top.
  9. When the bars are cool, dust with powdered sugar and cut into squares.
  10. Makes 24.

Note: This recipe was adjusted for high altitude baking. To make these at sea level, increase the baking powder to 1 teaspoon. Keep in mind that baking times may vary slightly. 

{ 6 comments… read them below or add one }

Rebecca March 10, 2014 at 3:32 pm

These are delicious ! I followed the recipe exactly and they came out perfect! Thank you !


Chef Megan Joy March 17, 2014 at 9:54 pm

You’re welcome! Love these.


Sheila April 21, 2014 at 11:17 am

Fantastic – best ever lemon bar recipe – buttery crust and rich, lemony filling! Baked perfect @ Larkspur altitude – 6,800′


Natalie B. June 22, 2014 at 9:43 am

Made these for Father’s Day and they were a huge hit. Everyone loved them. Baked in Boulder. Thanks so much!


Petie S. August 8, 2014 at 12:57 pm

Hey Megan! I too hate that eggy thing with lemon bars and I am going to try these but one you might want to try is The Barefoot Contessa’s, Ina Gartner’s, lemon bars…killer, love to see what you think. Blessings!


Renee August 23, 2014 at 8:04 pm

Just made these…I like really lemony bars, so I used some additional Boyajian Lemon Oil in the crust and in the topping…yummy! With organic eggs they are beautifully yellow and SO good. At 8200 feet…thank you.


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