Tuesday’s Treat…La La La Lemon Bars

It took me awhile but I finally perfected the recipe for lemon bars from Joan’s on Third. For those of you not familiar with this place of “fabu food finds in LA” (which as the name states is located on third in Hollywood) is a wonderful restaurant with great bites and a whole lot of celeb sightings.  The only snafu with the original recipe found on the LA Times food column was the omission of lining the pan with parchment paper. HELLO!!! If you don’t line the pan for lemon bars -you will soon find out that they are impossible to lift from the pan in one piece… So follow the easy peasy recipe to the tee but before you even preheat the oven to 350 degrees…put that parchment paper in it’s proper place by lining the pan. Enjoy!

Joan’s On Third Famous Lemon Bars


1/2 cup (1 stick) butter, melted

1 cup plus 2 tablespoons flour, divided

1/2 cup powdered sugar, plus more for dusting the bars

1 cup granulated sugar

1/2 teaspoon baking powder

5 tablespoons fresh lemon juice

2 eggs, slightly beaten

1. Heat the oven to 350 degrees. In a medium bowl, combine the melted butter with 1 cup flour and the powdered sugar, stirring just until the dough comes together. Pat the dough into an 8-inch square pan LINED WITH PARCHMENT PAPER. Bake just until lightly golden, about 18 minutes. Remove and cool the pan on a wire rack to room temperature.

2. In a medium bowl, whisk together the granulated sugar, baking powder and remaining 2 tablespoons flour. Whisk in the lemon juice and eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until it’s set, 20 to 25 minutes. Remove and cool the tart on a wire rack.

3. When cooled, dust lightly with additional powdered sugar and cut into bars. The lemon bars will keep for 1 week, refrigerated.

Makes 9 bars. Each serving: 277 calories; 3 grams protein; 42 grams carbohydrates; 0 fiber; 11 grams fat; 7 grams saturated fat; 74 mg. cholesterol; 44 mg. sodium

Originally posted on August 13, 2013 GTGG

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