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This dessert is a delightful recipe from my mother's file. I've been serving it for many years. The bars have a wonderful tangy flavor, and they're always a hit. For variety of color and shape, they're a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Nutritional Facts 1 serving (1 each) equals 263 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 140 mg sodium, 38 g carbohydrate, trace fiber, 3 g protein.
Originally published as Lemon Bars in Reminisce May/June 1996, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 11, 2013 by gjd9655
Very yummy!!! no changes!
Reviewed on May. 06, 2013 by jmkasprak
These bars are a bit crust-heavy, but that keeps them from falling apart like some lemon bars I've tried.
Reviewed on Apr. 22, 2013 by OldChurchMom
This is the exact recipe that was in my Grandmother's recipe box. Her neighbor, Mrs. Bullard, made it for us every time we came to town for a visit. She was a fabulous cook...I wish I had her bread and butter pickle recipe! These lemon bars are a taste of my fondest childhood memories!!!Thanks for sharing.
This is the exact recipe that was in my Grandmother's recipe box. Her neighbor, Mrs. Bullard, made it for us every time we came to town for a visit. She was a fabulous cook...I wish I had her bread and butter pickle recipe! These lemon bars are a taste of my fondest childhood memories!!!
Thanks for sharing.
Reviewed on Jan. 24, 2013 by Melanietoler
very lemony. just like I remember.
Reviewed on Nov. 20, 2012 by mknoll
Made these for a bridal shower and they were good! The only thing I would change is to add more lemon juice to suit my tastes. The lemon was not very strong. But, my husband liked them and he doesn't normally like lemon flavored things.
Reviewed on May. 28, 2012 by keverwann
I think the crust would be a better thickness if this was made in a 7x11 pan; just a touch larger than the 8x8. Mine didn't cut as nice as the picture, but I didn't wait for them to cool completely; I was impatient to eat them. They taste very good, but the powdered sugar doesn't stick when you wait for the top to cool so it makes inhaling while eating rather uncomfortable. Overall, a success for my first lemon bars.
Reviewed on May. 22, 2012 by wasoongu
I've tried several lemon bar recipes, looking for the perfect one. This is it! I double the amount of lemon juice, though, to give them a little extra punch. Don't skip the grated peel! Just make sure you wash the lemon well before grating, and only include the yellow rind - none of the nasty white stuff. :)
Reviewed on May. 13, 2012 by Kaublee
These were delicious! I followed the ingredients recipe exactly and cooked in a 9x9 pan. I cooked the completed bars for 20 minutes. Perfect!
Reviewed on Apr. 20, 2012 by gfgx3
I just made this recipe, followed everything to the letter, baked the crust and then with the topping exactly as called for, and it didn't turn out. The crust was too thick and came out raw, the filling had a crusty top that broke apart, and the filling was still runny. I don't know what might have happened....all my ingredients were fresh, measurements exact, but it just didn't work.
Reviewed on Apr. 07, 2012 by CookingGem
Wonderful. Crust light and flaky. Best lemon bar recipe I have ever made. I highly recommend it.
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