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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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4.5 71
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 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

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
   (81)
RATING DISTRIBUTION
5 Star
 (65)
4 Star
 (11)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 27, 2015

"Wonderful recipe! Easy to make and tastes great!"

MY REVIEW
Reviewed Apr. 18, 2015

"Excellent bars. I pressed the crust in the pan just enough to hold it together and it turned out light and fluffy. I used Meyer lemons which are a little mild so I added 2 t of grated rind. I would make them exactly like this again."

MY REVIEW
Reviewed Apr. 5, 2015

"These were pretty good. The crust was a little thicker than I would prefer (was about half crust and half filling), and was a little too firm. Not sure if that was because I over-baked or over-mixed it. I did use juice from real lemons (two of them), and it definitely made them taste great."

MY REVIEW
Reviewed Mar. 28, 2015

"Best lemon bars ever!!"

MY REVIEW
Reviewed Mar. 11, 2015

"Be sure to use SALTED butter. If you use UNSALTED you will not get the flavor. Makes a big difference. It should state in the recipe to use SALTED butter."

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