Classic Lemon Bars Recipe
Classic Lemon Bars Recipe photo by Taste of Home

Classic Lemon Bars Recipe

Publisher Photo
These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I'm sure they'll be a hit at your home.—Melissa Mosness, Loveland, Colorado
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling
MAKES: 9 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 2 eggs
  • 3 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • Confectioners' sugar

Nutritional Facts

1 bar equals 250 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 99 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy; gradually beat in flour until blended.
  2. Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
  3. For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour and baking powder until frothy. Pour over crust.
  4. Bake for 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares. Yield: 9 servings.
Originally published as Classic Lemon Bars in Quick Cooking May/June 2003, p7

Nutritional Facts

1 bar equals 250 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 99 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Classic Lemon Bars

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 16, 2014

This is the same recipe that I had as a kid. It came out of the Charlie Brown cookbook that I bought in elementary school. But you have to double the lemon juice.

MY REVIEW
Reviewed Aug. 5, 2012

I have this exact recipe and I don't know where I got it from but I have been making them for years now. I always use more lemon juice than it calls for. Turns out good each time I make them.

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