- 1 cup all-purpose flour
- 1/3 cup butter, softened
- 1/4 cup confectioners' sugar
- 2 large eggs
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 3/4 teaspoon lemon extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners' sugar
- Orange peel strips (1 to 3 inches), optional
- Preheat oven to 350°. In a large bowl, beat flour, butter and confectioners' sugar until blended. Press onto bottom of an ungreased 8-in.-square baking dish. Bake 15-20 minutes or until lightly browned.
- For topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust.
- Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioners' sugar. If desired, sprinkle with orange peel strips. Yield: 9 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Homemade Lemon Bars
"These turned out really good but I think the crust needs something.I might try the crust that I use for the Chess Squares next time.The filling was not too sweet not too tart."
"I've made these several times this summer ! Wonderful! I do prefer fresh squeezed lemon juice!"
"These are so easy to make and disappear quickly."
"Amazingly easy and very tasty. My family thoroughly enjoyed them."
"Very good. Loved the crunchy crust. Could have used more butter in crust. Also I added lemon rind. Can't wait to do it again."
"Very very hoid"
"This recipe required an adjustment. I noticed that the crust of the lemon bars did not gel with only 1\3 cup butter. I used 2\3 cup butter, and the bottom crust gelled. Otherwise, the recipe works out well.These bars have a mild flavor."
"Have made these twice. The first time I followed the directions and did NOT grease the pan, and they stuck like crazy.The second time, I sprayed the 8x8 baking pan and then followed the directions, except I added 4 Tblsp of lemon juice AND the zest of a lemon, baked them for 25 minutes, they turned out wonderful, and they did not stick."
"I've been making lemon bars for nearly 50 years now. Real butter and fresh-squeezed lemon juice (THREE T plus the finely grated rind of one lemon) make a huge difference. I melt the butter (mine calls for 1/2 cup) in an 8 or 9" square pan, then mix in the flour and powdered sugar and pat evenly over the bottom of the pan. I use less sugar (3/4 C) in the topping and NO extract. bake the crust about 15 min (very lightly browned, as it'll be baking more with the topping). I usually double the recipe for a 9x13"pan and bake the whole thing about 25 min more, until lightly browned. To look better and keep powdered sugar from getting all over when the bars are eaten, I make a glaze with 1 C powdered sugar and a little fresh lemon juice and drizzle over the warm bars to warm and spread. If you can refrain from eating them all right away, they freeze well in a tightly covered container. Let the glaze set well before freezing. Even those who aren't especially crazy about lemon usually love these. Just curious - why would one decorate these with orange peel strips rather than lemon? No decoration needed, I say."
"I have not as yet made these lemon bars, but I most shurdly well. thanks for ALL d]the rec. you have sent me, and the ons yet to come. thanks again"