Wild Thistle Kitchen: “Best Lemon Bars” with Shortbread Crust

I just got back from dropping off a plateful of these lip-puckering lemon bars to my grandparents — my grandparents, who are both from Minnesota. So, of course we were standing around in the kitchen, giggling, saying “bars” with that distinctive Minnesota (Minne-SOH-tah) accent. Dontcha know??

These are the best lemon bars I’ve ever tasted. Tart filling, buttery crust. Just so good!

Since first sharing this post, my grandparents have both passed away.* But, oh how I wish I could drive a plate of these bars over to them, and man am I thankful for the memories.


My grandpa had a major sweet tooth, and he was known for his love of chocolate, but his favorite dessert was “lemon pie” as he called it — (lemon meringue pie) — so when I made these lemon bars all those years ago, I knew I’d be surprising him with a delivery. The first thing he said when he took a bite was, “these taste just like lemon pie.” Mission accomplished. And my grandma said they were the best lemon bars she’d ever had — hence the title, “Best Lemon Bars.”

They feature a super simple, press-in shortbread crust. You just whiz the ingredients up in a food processor and it couldn’t be easier. The crust mixture is very dry and powdery and you’ll think you’ve done something wrong. I promise you haven’t. Just press the crust mixture into your parchment lined pan and all will be as it should.

Prep Time: 10 minutes

Cook time: 50 minutes

*This blog post was originally published on June 23, 2014.

For the full recipe, go to https://wildthistlekitchen.com/lemon-bars/.



Leave a Reply

Your email address will not be published. Required fields are marked *