Bake-Sale Lemon Bars Recipe
Bake-Sale Lemon Bars Recipe photo by Taste of Home
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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: 77 calories, 3g fat (2g saturated fat), 21mg cholesterol, 25mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g 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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SecretarialSue User ID: 8125024 262004
Reviewed Mar. 3, 2017

"Everyone loves them!"

Susan User ID: 7886094 260928
Reviewed Feb. 7, 2017

"Very easy and fast to put together. I thought I had fresh lemons and was wrong. Used the bottled kind I had in fridge and was still very yummy. Now I use the bottled as back up when I am out of fresh or when lemons are higher priced. Fresh was better of course. I use this recipe a lot."

nicki1966 User ID: 8116565 257084
Reviewed Nov. 21, 2016

"These were super easy, delicious and the crust was buttery and the filling was so creamy. My friend gave me the receipe, I'm so glad she ever!"

delowenstein User ID: 3766053 256293
Reviewed Nov. 2, 2016

"I made these bars back on 9/16/16. I took them to our Chapel picnic and they went over very well! Thank you, Mildred Keller, for this recipe! The bars were very simple to make and if I recall, I had also prepared them way back in 1997. Lemon is a favorite flavor with a number of people and these bars are NO exception! delowenstein"

dmkinsey User ID: 5897555 251813
Reviewed Jul. 24, 2016

"I thought these bars were really good and very easy to make. My family likes them, and I'll make them again."

PrplMonky5 User ID: 6612040 248810
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."

tinarm User ID: 163179 246279
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."

Jeraljt User ID: 8003578 245624
Reviewed Mar. 18, 2016

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

nhcoco User ID: 8668341 243702
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."

karilinden User ID: 3118161 242988
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!"

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