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The recipe for these tangy bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. This mouthwatering dessert is perfect year-round. It's also a best-seller at church mission sales.—Mildred Keller, Rockford, Illinois
Nutritional Facts 1 serving (2 each) equals 153 calories, 6 g fat (4 g saturated fat), 42 mg cholesterol, 66 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.
Originally published as Bake-Sale Lemon Bars in Taste of Home June/July 1996, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 09, 2012 by RendiB
Great taste.
Reviewed on Mar. 27, 2012 by Raygina
I was disappointed that they didn't have a real lemon flavor. They were good as a sweet but not a lemon bar. I took them to a food swap and they weren't well received. I'll make them again but will try adding some lemon extract to enhance the flavor.
Reviewed on Mar. 18, 2012 by terilee
Yummy! Double recipe and bake in jelly roll pan.
Reviewed on Oct. 01, 2011 by littlecook4u
I made this recipe once and it was so delicious! I did substitute about half of the all-purpose flour with whole wheat flour for the crust and also brown sugar instead of confectioners sugar for a healthier version. For the filling, I used some brown sugar as well. They turned out darker, not the beautiful yellow, but still very tasty and everybody loved them!
Reviewed on Sep. 10, 2011 by janalamar
i made this recipe tens of times and they are my picky eater daughter favourate and my comes over whenever she knows that i'm backing them
Reviewed on Aug. 11, 2011 by grandmanonnie
I have made these bars so many times I should probably be embarrassed! They are the ONLY lemon bar your recipe box needs!
Reviewed on Mar. 27, 2011 by krisjeffery1
Hands down the best lemon bar recipe anywhere. If you want a real treat...double the recipe and keep it in the 9x13 pan. Just increase the cooking time a bit. Always many compliments when we take this one to any kind of event.
Reviewed on Jun. 30, 2010 by sharaburn
very good. I made a glaze using powdered suger and lemon juice. everyone asked for more. my husband said really you only made one pan....
Reviewed on Jun. 02, 2010 by craigsuem
To the person who wanted to know what issue this recipe is in, it is in the Taste of Home June/July 96 issue.
Reviewed on May. 17, 2010 by ko08251
I will definitely make these lemon bars again. They were easy to pack and stack for the bake sale, and everyone loved them.
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