Big Little Recipes
5-Ingredient Lemon Bars Are a Classic With a Lil' Twist
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Rosalind P. November 16, 2019
I commented a while back -- this is a great recipe! Meant to add that I've used 50% whole wheat flour, or 100% whole wheat pastry flour.
Benita June 6, 2019
It sounds amazing, but is there anyway you can make this recipe Keto Friendly? I would greatly appreciate it! Thank you!
Emma L. June 6, 2019
Hi Benita! For the Keto diet, you'd have to eliminate the flour and sugar, right? This recipe relies pretty heavily on those two ingredients, so I don't think it would work without them (any adaptations would be significant enough to turn it into a different recipe). If any readers have any ideas, please share them! And while it's very different, here's a Keto-friendly dessert we have on our site: https://food52.com/recipes/80862-almond-butter-chocolate-keto-fat-bombs
Rosalind P. May 5, 2019
I share your passion for lemon bars -- for any lemon-y dessert. And your lemon curd is as divine as the olive oil base. I sometimes use an alternate recipe for the lemon topping -- something that I make whenever I have a few egg yolks left from an egg-white recipe. It's scalable up or down, but here are the basics: place 6 yolks and 1/2 cup sugar in the top of a double boiler or bowl, place it over a pot of simmering water. Whisk with a wire whisk vigorously for about a minute. Then gradually add 1/2 cup freshly squeezed lemon juice, and about a tablespoon of lemon zest,still whisking. Keep cooking and whisking over the simmering water until the whisk leaves ribbons in the mixture and it is like a thick pudding. this should take about 5 minutes. Remove from heat, whisking occasionally to avoid a skin forming. This can be done with lime as well. And you can make it a vanilla curd by eliminating the citrus, adding 2 teaspoons of vanilla and 1/2 cup of regular, skim or vegan milk.
Debbie G. April 5, 2019
Can 5 ingredient Lemin Bars be prepared then freezed?
Emma L. April 6, 2019
Hey Debbie! I haven't frozen lemon bars myself, but someone asked this on our Hotline a few years ago, and a couple community members responded that they freeze fine, if you wrap them properly. More details here: https://food52.com/hotline/28152-freeze-lemon-squares
Cece September 9, 2018
"made the lemoniest, tartest, best lemon bars around" ... I read this and knew I'd hit a jackpot recipe. Every other lemon bar recipe I've tried was such a let down because their was so little actual lemon pucker! Thanks.
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