Lemon Bars Recipe
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 2 eggs
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- Additional confectioners' sugar
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.
- For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars. Yield: 9 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Bars
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"Great base but like most needed a few tweaks to suit our family. I added 1/2 cup chopped nuts to the crust base, and it needed to bake for additional 7 minutes because I doubled the recipe to fit into a 13x9 pan . Then cut the amount of sugar to 2/3 cup and increased the amount of fresh lemon to 1/2 cup. Yes, we like lemon! Yum!!"
"I followed the directions exactly the first time and the result was so-so. The bars set up fine but the crust was so hard that it made getting the bars out of the pan quite a challenge. The end product was too chewy and hard to eat. The second time I lined the pan with parchment paper and baked the crust for ten minutes. Then I added the filling and baked for an additional 25 minutes. The result was perfect. The third time I made these bars, I doubled the recipe and lined a 9x13 inch cake pan with parchment, baked the crust ten minutes and the filling an additional 25 minutes and again the bars turned out perfectly. I have also used this recipe as a base for what I call Almond Shortbread bars. I made the crust as specified and then for the filling I omitted the lemon parts and instead added 2 tsp vanilla extract and 1 tsp almond extract. The result was quite tasty!"
"This was pretty good, and I mostly followed the recipe. Instead of using an 8x8 pan, I used a pie plate and spread the dough up the sides as someone suggested. Next time, I will grease it though because it was hard to get out without crumbling. I also added a 1/2 tsp of almond extract to the crust. I only cooked the crust for 15 min before adding the filling. I didn't have fresh lemon so used squeeze lemon and lemon extract. It turned out very tasty. Mine set up just fine after baking and cooling. A quick, tasty weeknight dessert."
"While the taste was good, the cookie crust was way too hard. I feel that the crust should also be spread not just across the bottom of the pan but 1/2" up the side. When I added the filling it was too much and it flowed over under the cookie. This is what caused, I believe, the cookie crust to be very, very difficult to cut. My filling set up fine and I will try it again but spreading the bottom dough on the bottom and up the sides of the pan to contain the filling."
"I made these as a late night treat for my husband and myself. My husband was reading the recipe out to me as I asked and he skipped the part that I need to bake the cookie itself first, my other issue was that my filling was runny at first, but it firmed up in the freezer. I am going to make another batch today and double the filling because I too like a thicker filling. Also, for those wondering about the cookie part, though it was an accident he looked over it, the cookie came out just how we were wanting it too so I am very pleased. It was almost like a pie crust instead of a crunchy cookie...basically It was soft but firm. I am giving this 5 stars because with some tweaking, extra filling and extra lemon it will be perfect! (for us)Also, I thought it worth a mention then when I juice my lemons, I leave the pulp :)"