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

Homemade Lemon Bars Recipe

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4.5 19 15
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Memorable family meals were complete when these tangy bars were served, my husband remembers from his childhood. That's still true today for our family. Their sweetness rounds out the meal, but the lemony flavor keeps them light. Don't expect many leftovers once family and friends taste these bars! —Denise Baumert, Dalhart, Texas
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 9 servings


  • 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

Nutritional Facts

1 piece: 235 calories, 8g fat (5g saturated fat), 65mg cholesterol, 171mg sodium, 38g carbohydrate (25g sugars, trace fiber), 3g protein


  1. 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.
  2. For topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust.
  3. 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.
Originally published as Lemon Bars in Taste of Home April/May 1993, p37

Sweet White Wine

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

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Reviewed Jan. 24, 2016

"These are so easy to make and disappear quickly."

Reviewed Mar. 23, 2015

"Amazingly easy and very tasty. My family thoroughly enjoyed them."

Reviewed Mar. 19, 2015

"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."

Reviewed Feb. 18, 2015

"Very very hoid"

Reviewed Feb. 6, 2015

"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."

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