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

Bake-Sale Lemon Bars Recipe

Read Reviews (56)
4.73 56
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: 10 min. Bake: 40 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES: 48 servings

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 cups plus 3 tablespoons King Arthur Unbleached All-Purpose Flour, divided
  • 3 eggs, lightly beaten
  • 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 longer 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.

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

Reviews for Bake-Sale Lemon Bars(56)

AVERAGE RATING
   (64)
RATING DISTRIBUTION
5 Star
 (52)
4 Star
 (10)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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!

MY REVIEW
Reviewed Mar. 26, 2014

Every time I make these lemon bars people go crazy. They are so easy and so good. The trick is to use sweet butter and not margarine.

MY REVIEW
Reviewed Mar. 21, 2014

This was quite good but would have been even better with lemon zest added and perhaps a bit more lemon juice. I agree too that parchment paper really helps with ease of removing from the pan. My tree is always loaded with Meyer lemons throughout the year so that's what I used.

MY REVIEW
Reviewed Mar. 14, 2014

I've made these at least a dozen times, and I feel I have perfected them! They are amazing and my husband's most frequent request!

My alterations:

Add 1/2 tsp pure vanilla extract to crust mixture

Grate zest off two fresh lemons (about 2 tbsps) and add to lemon mixture

Use 1/3 C freshly squeezed lemon juice (instead of 1/4 C)

MY REVIEW
Reviewed Feb. 26, 2014

I've made these so many times and they always get rave reviews. Using fresh lemons is key. Don't use the nasty bottled lemon juice.

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