Pucker Up With a Zesty Lemon Bar

Pucker Up With a Zesty Lemon Bar
Eureka lemons have the puckery tartness perfect for lemon bars. EvilWata/Shutterstock
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It’s easy to be greedy with citrus when summer fruits are a mere warm weather promise. Early spring is high season for lemons, and these bars will bring a warming ray of sunshine to your plate.

The key to a good lemon bar, in my book, is that the filling must be intensely lemony. It should pack a wallop of puckery tartness balanced by just enough sweetness without being cloying.

Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.
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