Paula Deen’s Lemon Bars Recipe

Enjoy a classic Southern treat with Paula Deen’s Lemon Bars. Featuring a buttery shortbread crust and a tangy lemon filling, these bars are both simple to make and delightfully refreshing.

---

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 cup confectioners’ sugar (plus more for dusting)
• Pinch of salt
• 2 sticks (1 cup) unsalted butter, at room temperature (plus more for greasing)

For the Filling:

• 4 large eggs
• 2 cups granulated sugar
• 6 tablespoons all-purpose flour
• 6 tablespoons fresh lemon juice (approximately 2 lemons)

---

Instructions

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a 9x13x2-inch baking pan with butter.
2. Prepare the Crust:
   • In a large bowl, combine 2 cups of flour, 1 cup of confectioners’ sugar, and a pinch of salt.
   • Cut in the room-temperature butter until the mixture becomes crumbly.
   • Press the crumbly mixture evenly into the prepared baking pan.
   • To prevent sticking, dust your fingers with a bit of flour or confectioners’ sugar while pressing the crust.
   • Bake the crust for 15–20 minutes, or until lightly golden.
3. Prepare the Filling:
   • While the crust is baking, whisk together the eggs, granulated sugar, 6 tablespoons of flour, and fresh lemon juice until smooth and well combined.
4. Assemble and Bake:
   • Pour the lemon filling over the hot, baked crust.
   • Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set.
5. Cool and Serve:
   • Once baked, remove the pan from the oven and allow the lemon bars to cool completely.
   • If desired, sprinkle the top with additional confectioners’ sugar for garnish.
   • Cut into squares and serve.

---

Tips for Perfect Lemon Bars

1. Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice rather than bottled.
2. Room Temperature Butter: Ensure the butter is at room temperature when preparing the crust to achieve the ideal crumbly texture.
3. Prevent Overbaking: Keep an eye on the bars during the second baking phase; overbaking can cause the filling to become too firm.