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

Classic Lemon Bars Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling
MAKES: 9 servings


  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 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.


  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 21, 2015

"WHERE is the ONE STAR review?? VERY POOR reporting!!"

Reviewed Feb. 6, 2015

"Simple but could have used more zip."

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."

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."

Reviewed Feb. 10, 2011


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