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The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. — Mildred Keller, Rockford, Illinois
Nutritional Facts 1 bar equals 77 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 25 mg sodium, 11 g carbohydrate, trace fiber, 1 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 May. 08, 2013 by pharmkayla
Excellent, I did burn the crusts a little cause it looked too light! Don't burn the crust!
Reviewed on Apr. 08, 2013 by motochick179
This is one of my favorite lemon bar recipes! I added lemon zest to both the crust and filling as well as some lemon extract to the filling. They have a nice lemon flavor. The crust does kind of fall apart and the lemon topping is thin. Next time I will try making them in a smaller pan to get more of the lemon filling or double the filling part.
Reviewed on Apr. 02, 2013 by bitzee
These were great! I think the reader's need to READ! she SAID Beatrice was a farmer's wife. They are wonderful cook's,and part of the foundation of this country! And most do not have a lemon tree on the property! Most are miles from a grocery store,so they have to rely on having supplies. Amongst the hundred of things they have to do for the day! This magazine has farmer's wives, house wives and good home cook's! Maybe the critical viewer's should look at the higher end magazines, which they also want all the wierd ingredients that are not on hand! I made these and see why they are a known best seller's. Thanks for sharing :)
Reviewed on Feb. 28, 2013 by puglady16
It took me a while to find the right lemon bar recipe. This is the perfect recipe!!!! So delicious. I add an extra squeeze of lemon juice to give it a little extra tang. So Good!
Reviewed on Feb. 05, 2013 by Chef tell
Fabulous
Best lemon squares
Reviewed on Feb. 02, 2013 by Mel4boy
awesome! fantastic, used fresh squeezed lemon juice.
Reviewed on Feb. 01, 2013 by annaf27
Are these supposed to be really thin? I felt like the filling should have been double or triple the size. But the flavor really is excellent. I added crushed walnuts to the crust and it added a nice flavor. I also cut the recipe in half for a smaller portion. I also added 1/2 teaspoon of lemon zest (according to the other reviews) and I added a little more lemon juice (from fresh lemons) to make sure the lemon flavor would pop. Because they came out so thin, I'll be serving these with strawberries & vanilla ice-cream. The crust has a great flavor and a great little crunch.
Reviewed on Jan. 30, 2013 by marian08
For grandmagogof8, never ever use the lemon juice in the bottle for baking. It is horrible. It's bitter and very tart. When you bake anything lemon ALWAYS use fresh lemon juice. If you don't have fresh lemons, bake something else. When I need just the lemon zest I always juice my lemons after testing and freeze the juice in an ice cube tray in 1 t. or 1 T. measurements. Same goes if I need just the juice. I zest it first and freeze the zest. Lemons are expensive, don't throw any part of it away. Hope this helps. I have been baking for over 50 years. This recipe is delicious.
Reviewed on Jan. 30, 2013 by dollargirl
These are delicious! Fresh lemon juice is best.
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