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Bake-Sale Lemon Bars Recipe
Bake-Sale Lemon Bars Recipe photo by Taste of Home

Bake-Sale Lemon Bars Recipe

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4.5 73
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 48 servings

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 3 eggs
  • 1-1/2 cups sugar
  • 1/4 cup lemon juice
  • Additional confectioners' sugar

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.

Directions

  1. Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.
  2. Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust.
  3. Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers. Yield: 4 dozen.
Originally published as Bake-Sale Lemon Bars in Taste of Home June/July 1996, p37

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.

Sweet White Wine

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

Reviews for Bake-Sale Lemon Bars

AVERAGE RATING
   (83)
RATING DISTRIBUTION
5 Star
 (67)
4 Star
 (11)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 12, 2015

"Absolutely delicious. I've made them three times in as many weeks, and can't seem to have enough! So quick and easy to make. I needed them non-dairy, and I don't use margarine, so I substituted oil. It came out great!"

MY REVIEW
Reviewed Jun. 3, 2015

"Absolutely THE BEST lemon bars I've ever had! I incorporated some of the suggestions made by reviewers, & used the juice of fresh lemons, added the grated peel from one of them to the filling, & cut the sugar in the filling to 1 1/4 cups! Terrific & will make often!"

MY REVIEW
Reviewed Apr. 27, 2015

"Wonderful recipe! Easy to make and tastes great!"

MY REVIEW
Reviewed Apr. 18, 2015

"Excellent bars. I pressed the crust in the pan just enough to hold it together and it turned out light and fluffy. I used Meyer lemons which are a little mild so I added 2 t of grated rind. I would make them exactly like this again."

MY REVIEW
Reviewed Apr. 5, 2015

"These were pretty good. The crust was a little thicker than I would prefer (was about half crust and half filling), and was a little too firm. Not sure if that was because I over-baked or over-mixed it. I did use juice from real lemons (two of them), and it definitely made them taste great."

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