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

Bake-Sale Lemon Bars Recipe

Read Reviews
4.5 82 92
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
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 48 servings


  • 3/4 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 3 large 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.


  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

Sweet White Wine

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

Reviews for Bake-Sale Lemon Bars

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 30, 2016

"I made these for my dad and he really liked them. I thought they needed a bit more lemon. I didn't read the reviews until well after I started. I used fresh squeezed lemon and added some lemon zest but I still didn't think it was enough. I also baked it less than it called for and the edges burnt. Next time I'll lower the baking time even more and add in more lemon juice like others suggested."

Reviewed Mar. 29, 2016

"Made for Easter, delicious! Very refreshing with all the other rich foods we had. I happen to have a bunch of Meyer lemons that were on sale. I used about 1/3 cup juice and a heaping teaspoon of zest in the filling."

Reviewed Mar. 18, 2016

"Easy to make. Big flavor. Used real lemon's. Made it for treat day and co-workers requested the recipe."

Reviewed Feb. 12, 2016

"very good as is, I used fresh lemon and zest. Next time I will use less sugar and double lemon topping, I like it tart."

Reviewed Feb. 1, 2016

"I have used this recipe for years! Always turns out great and everyone loves them. I HIGHLY recommend using fresh lemon juice. It makes all the difference!"

Loading Image