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

Bake-Sale Lemon Bars Recipe

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 topping 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
   (68)
RATING DISTRIBUTION
5 Star
 (54)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 19, 2014

good but not great.. bottom was crusty, top was runny.

MY REVIEW
Reviewed Jul. 18, 2014

I just made a batch of these partly because I had all the ingredients on hand. I squeezed in one lemon which was 1/4 cup juice. Tasted it and added another half a lemon. My bars were had a really nice lemon flavor. No need to add zest. I did over bake the crust just a bit which made them a bit hard to cut in places but they taste delicious. Bars popped out of pan no problem. I did make a mistake on the crust and used regular sugar. Crust still turned out quite nicely anyway,

MY REVIEW
Reviewed Jun. 20, 2014

Yum.

MY REVIEW
Reviewed May. 28, 2014

I made these for Easter and was disappointed. I used fresh lemons as suggested and they still were not very lemony. They were just okay...not worth the time of effort in my opinion. Will continue to search for a lemon bar recipe...

MY REVIEW
Reviewed Apr. 8, 2014

I am not a HUGE lemon fan, so this was perfect for me! A nice amount of flavor, and my kids devoured it! I did add about a 1/4 cup of crushed pecan to the crust. Amazing! Thanks for the recipe. It's my go-to now. In fact, I'm making another batch right now!

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