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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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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


  • 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.

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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!"

Reviewed Nov. 22, 2015


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