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Classic Lemon Bars Recipe

Classic Lemon Bars Recipe photo by Taste of Home

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These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I'm sure they'll be a hit at your home.—Melissa Mosness, Loveland, Colorado

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Classic Lemon Bars Recipe

Prep: 25 min. Bake: 10 min. + cooling

Yield: 9 Servings

25 10 35

Ingredients

1/2 cup butter, softened
1/4 cup sugar
1 cup all-purpose flour
FILLING:
3/4 cup sugar
2 eggs
3 tablespoons lemon juice
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Confectioners' sugar

Directions

In a small bowl, cream butter and sugar until light and fluffy; gradually beat in flour until blended.
Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour and baking powder until frothy. Pour over crust.
Bake for 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares. Yield: 9 servings.

Nutritional Facts 1 bar equals 250 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 99 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.

Originally published as Classic Lemon Bars in Quick Cooking May/June 2003, p7

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Classic Lemon Bars

Classic Lemon Bars

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(1-6) of 6 reviews

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Reviewed on Feb. 10, 2011 by BNelsonAK

Yum!!!!

Reviewed on May. 08, 2010 by hcdearmore

Although this is really tasty, it doesn't really taste "lemony." I think the addition of some lemon peel would help with that. Otherwise very good!

Reviewed on Dec. 17, 2009 by tracey4

I've made these bars several times and they have received rave reviews for their great flavor. Not too tart or too sweet.

Reviewed on Dec. 17, 2009 by tracey4

I've made these bars several times and they have received rave reviews for their great flavor. Not too tart or too sweet.

Reviewed on Nov. 15, 2009 by Aveena

I made this recipe again in order to cook the crust evenly and do it right! This time I substituted the sugar in the crust for powdered sugar and I added 1/2 teaspoon of lemon juice into the filling. Great flavor! Not too tart and not too sweet!

Reviewed on Nov. 12, 2009 by Aveena

I accidentally cooked the dough unevenly, which make the filling cook unevenly. Nonetheless it is still a very tasty and simple recipe!