Brenda's Lemon Bars Recipe

4.5 5 5
Publisher Photo

Brenda's Lemon Bars Recipe

Read Reviews
4.5 5 5
Publisher Photo
"I love to bake, and these lemon bars rank among my most-often requested recipes," Brenda says.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour, divided
  • 1/2 cup plus 1 tablespoon confectioners' sugar, divided
  • 1 cup cold butter, cubed
  • 4 eggs
  • 2 cups sugar
  • 2/3 cup lemon juice
  • 1/2 teaspoon baking powder

Directions

In a large bowl, combine 2 cups flour and 1/2 cup confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish.
Bake at 350° for 12-15 minutes or until lightly browned. Place on a wire rack to cool slightly.
Meanwhile, in a small bowl, beat the eggs, sugar, lemon juice, baking powder and remaining flour until frothy. Pour over warm crust.
Bake for 18-22 minutes or until lightly browned. Cool on a wire rack.
Dust with remaining confectioners' sugar. Cut into bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Brenda's Lemon Bars in Country Woman May 2007, p6

Nutritional Facts

1 piece: 199 calories, 9g fat (5g saturated fat), 56mg cholesterol, 96mg sodium, 29g carbohydrate (19g sugars, 0 fiber), 2g protein.

  • 2-1/4 cups all-purpose flour, divided
  • 1/2 cup plus 1 tablespoon confectioners' sugar, divided
  • 1 cup cold butter, cubed
  • 4 eggs
  • 2 cups sugar
  • 2/3 cup lemon juice
  • 1/2 teaspoon baking powder
  1. In a large bowl, combine 2 cups flour and 1/2 cup confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish.
  2. Bake at 350° for 12-15 minutes or until lightly browned. Place on a wire rack to cool slightly.
  3. Meanwhile, in a small bowl, beat the eggs, sugar, lemon juice, baking powder and remaining flour until frothy. Pour over warm crust.
  4. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack.
  5. Dust with remaining confectioners' sugar. Cut into bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Brenda's Lemon Bars in Country Woman May 2007, p6

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrenda's Lemon Bars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
NanZim User ID: 3929200 261639
Reviewed Feb. 21, 2017

"These have a lot of lemon flavor."

MY REVIEW
Traceann User ID: 570169 80621
Reviewed Jun. 18, 2014

"I absolutely loved these! Made them today to use up some lemons and they were awesome, I love lemon and these were perfect for me. :) For some reason (likely my oven off) I had to bake mine a bit longer than the 18-22 minutes to get the filling right. Even the non-lemon lovers in the house loved these! :)"

MY REVIEW
TKCloughfam User ID: 3077254 132947
Reviewed Mar. 30, 2014

"I wish I had looked at the other recipes. I do love the crust but the filling is VERY lemony. I am still tasting it even with tea. The other recipes are an 8 inch pan with 2-3 tbsp. I love that this recipe is an 9x13 pan but 2/3 cups has 10 TBSP. So the lemon flavor is intense. I will just cut the lemon juice back by half because everything else is wonderful. So do try it"

MY REVIEW
Brenny66 User ID: 7270224 167690
Reviewed Aug. 19, 2013

"Love the crust, it's not so blah tasting and the filling is so sweet and lemony but not overkill. Everyone at worked loved them and wants more!"

MY REVIEW
dfeilmeier User ID: 1937351 99564
Reviewed Oct. 19, 2012

"These are absolutely the best lemon bars I have ever made. They stayed together and have such an additive flavor. I would definitely make again....even my husband said they were the best!"

Loading Image