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Homemade Lemon Bars Recipe

Homemade Lemon Bars Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 piece: 235 calories, 8g fat (5g saturated fat), 65mg cholesterol, 171mg sodium, 38g carbohydrate (25g sugars, 0g fiber), 3g protein .

Reviews for Homemade Lemon Bars

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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."

Reviewed Feb. 1, 2015

"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."

Reviewed Jan. 30, 2015

"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."

Reviewed Jan. 30, 2015

"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"

Reviewed Feb. 1, 2014

"I recall preparing these lemon bars and I had used a baking time at 25 minutes! I grease and flour the baking pan(s) used for easier removal of the product. The last time I'd prepared these bars was for a friend of ours and she really liked them! The suggestion made by 2 other reviewers to bake the bars at 350o F. are really helpful-I just may go and use a lower tempt. This lemon bar recipe is in the first Crate o'Recipes I have from TOH and I have the recipe in view for me to use when I want to prepare these bars again! Thank you, Denise Baumert, for sharing this recipe! By the way, the friend whom I'd made these bars for, LOVES lemon! delowenstein"

Reviewed Apr. 4, 2012

"Very good bars! The crust was really tender and the lemon extract along with the juice really makes a difference. I baked it at 350 and it turned out perfect, 375 sounds too high."

Reviewed May. 25, 2011

"These bars have excellent flavor. I would caution you if you want to double the recipe and bake in a 9x13 pan. The middle won't set; it will stay runny. Stay with the original directions and they will turn out fine. however, i reduce the heat to 350 and cover with foil for half the time to avoid over browning."

Reviewed Oct. 22, 2009

"This is a great recipe. If you really like the lemon taste go ahead and add another teaspoon, I did and it was great."

Reviewed Sep. 4, 2009

"Great dessert! I used lemon juice and zest rather than the extract and added 1 cup of shredded coconut to the filling before baking. Yummy!"

Reviewed Aug. 5, 2009

"Re: Lemon Bars

Love lemon bars but I never bother with a small pan (8 x 8). How do I make a 13 x 9??

Reviewed Aug. 5, 2009

"I love lemon bars! This is a good simple recipe..I'll be sure to try it."

kim blackmon
Reviewed Aug. 4, 2009

"These are great for church gatherings like dinner on the grounds!"

Reviewed Aug. 4, 2009

"I have this exact same recipe except mine calls for the oven temperature to be 350. I've made these at least a hundred times and they've NEVER burned."

Reviewed Mar. 4, 2009

"For such a small pan, try baking them for 10 minutes and check by inserting toothpick into the center. You can always bake longer at 2-3 minute increments. The longer baking time would be more appropriate for a 9x13 pan. In addition, these cookie style crusts tend to brown quickly so watch them carefully. You could try baking these bars in a glass pan instead of metal. Stear clear of dark, nonstick pans. They can brown items too quickly. If you do use dark, nonstick pans, lower the oven temperature by 25 degrees. Good luck next time!"

Reviewed Feb. 25, 2009

"Following the given time instructions for the second baking

burned mine the two times I made them. Is the baking times correct?"

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Wine Pairings

Sweet White Wine

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