Mixing with Maggie: Lemon bars

GREENVILLE, N.C. (WITN) – Try these bright and zingy lemon bars with a lemon filling! The perfect amount of tart, sweet, and yummy!


  • 3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling
  • 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
  • 1/2 tsp salt
  • 12 tbsp unsalted butter melted, 170g
  • 3 tbsp lemon zest zest of three lemons
  • 3 cups sugar 600g
  • 8 eggs large, room temperature
  • 1 cup lemon juice fresh, 240mL


1. Set oven to 350F and line a 9×13 inch baking dish with parchment paper. Put the flour, salt, and powdered sugar into a bowl and whisk together.

2. Pour in the melted butter.

3. Use a spoon or hands to mix together.

4. Spread the dough out onto the lined baking pan and press down with your fingers. Try to get a nice even layer with full coverage on the bottom. It doesn’t have to be a thick layer at all, just a base for the lemon filling. Bake at 350 for about 20-25 minutes or until a light golden color.

5. Add the sugar to your food processor then grate in the zest of three lemons. If you don’t have a processor try mincing the zest and mixing it in a plastic bag with the sugar.

6. Juice the lemons until you get a full cup (240mL).

7. Add the lemon sugar, and remaining 1/2 cup flour to a large bowl. Give the mixture a good whisk to distribute the flour.

8. Add the eggs and lemon juice then give it a really good whisk, you want to make sure the flour and sugar are fully incorporated with the lemon and eggs.

9. Pour the filling onto the warm shortcrust base. Bake for about 25 minutes at 350F or until the center is just set.

10. Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours.