Lemon Bars

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Yield: 24bars
  • Ingredients

  • 2cupsall-purpose flour
  • 1/2 cuppowdered sugar
  • 1cupbutter, chilled
  • Topping

  • 4largeeggs
  • 1 1/2 cupssugar
  • 1/4 cupflour
  • 6tablespoonsfresh lemon juice
  • 2tablespoonsfreshly grated lemon zest
  • 1teaspoonbaking powder
  • 1/2 teaspoonsalt
  • powdered sugar
  • Directions

  • For crust, mix together flour, sugar, and butter until crumbly.
  • Pat into bottom and 1/4-inch up sides of a buttered 9×13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
  • Meanwhile prepare topping. Beat eggs slightly.
  • In a separate bowl, stir together sugar and flour. Add to eggs. Beat well.
  • Add lemon juice, peel, baking powder, and salt. Beat until smooth.
  • Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
  • Sprinkle with powdered sugar while hot. Let cool and cut into bars.
  • Reviews

  • “I’ve never before tried a lemon bar.I always thought they looked ‘weird’.However, these were very easy to make, had an incredibly creamy, luscious taste, and, well to be quite frank, when I brought ’em into work, they won friends and influenced people!!So thusly, due to how easy they were to make, how wonderful they were, and how incredibly addictive they were once made, I give these lemon bars five stars and re-affirm the fact that now, I too am a lemon bar freak!!!:)Thanks!”

  • “Yummy!It may just be my oven, but the bake time seemed too long…mine started to brown a little on the top.I wrestled with the crust a little, but the filling was very easy to prepare.I am a sucker for anything lemon!”

  • “Served this as one of two dessert choices for a little Memorial Day Bar-B-Que, some of our guests even asked if they could take several squares home. This was the perfect combination of sweet and tart, a great ending to a Bar-B-Que on a hot, lazy, day. Thank you for sharing!!!”

  • “Have always been a fan of all things lemon. This was great, very moorish. Not too sweet, just right.”

  • “These were too sweet for me, so next time I think I will cut down on the sugar and up the lemon juice abit. The recipe was very easy to prepare, the crust was nice and flaky and had wonderful flavor. I will make these again and try the above changes.”

  • “mmm….very easy to make, tastes great, not too sweet. first time i’ve made lemon bars, and they turned out perfect. thanks!”

  • “Very easy and yummy recipe!Thanks so much.”

  • “These are great!This recipe is nice and lemony.”

  • “Very decent lemon bars.Made the crust with healthy margarine (SmartBalance / EarthBalance?) in the food processor.Then used the food processor to make the filling, so these went together super-fast and yummily enjoyed by all.I prefer a bit of zest in the crust, which adds a subtle lemony element, so I would probably add that next time.Probably the easiest and quickest dessert to make, with the right equipment… yet it still impresses people!”

  • “This is not the ‘classic’ recipe I expected. It is still good. But not a bar you can politely eat without utensils- it is too soft. There seemed to be too much flour in the crust; it stays cakey, where I was looking for a shortbread result. The finished product did not have a clearly defined top layer and bottom layer; it sort of melded together.”

  • “My DD made these for our camping trip and it was a huge hit.Loved the lemony flavor.DD said it was easy to make, thank you for sharing with us.”

  • “Perfect lemon bars.Like earlier reviewers, I did use 1/2 c lemon juice, and maybe a little extra zest.Delicious.”

  • “Wonderful recipe”

  • “My daughter made these, and they were great. Took them to a fundraiser, and everyone gave them 2 thumbs up!”

  • “they are delicious and they taste like mt Mom makes i really like them”

  • “These bars turned out very “cakey” for me (none of the gooey lemony filling that I remember from my childhood). I baked it as directed, at 350 for 25 minutes. Not sure if it’s worth trying again with a lower temp and less time? I may have to look for another recipe for that lemony filling. Disappointing :(“

  • “SO GOOD! I subbed half the flour in the crust for whole wheat and they stull turned out awesome, though I mixed it for a little too long and they were a little tough… make sure you don’t let it start sticking together. I felt like 350 was a little hot for my oven because it kept getting browned around the edges before the middle was done, so I will try 325 next time.”

  • “These were a big hit! They were perfectly lemony, though next time I might reduce the sugar a tad for my tastes. I used the juice and zest of two large lemons. I found 25 minutes was slightly too long to bake the filling, and will check them at 20 min. next time. Thanks for sharing a winner.”

  • “This turned out beautifully, loved by all. DH said the best lemon bars I have made.”

  • “really crumby, disappointed”

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