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Lemon Bars Recipe
Lemon Bars Recipe photo by Taste of Home

Lemon Bars Recipe

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This dessert is a delightful recipe from my mother's file. I've been serving it for many years. The bars have a wonderful tangy flavor, and they're always a hit. For variety of color and shape, they're a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • FILLING:
  • 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

Nutritional Facts

1 serving (1 each) equals 263 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 140 mg sodium, 38 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Lemon Bars in Reminisce May/June 1996, p49

Nutritional Facts

1 serving (1 each) equals 263 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 140 mg sodium, 38 g carbohydrate, trace fiber, 3 g protein.

Sweet White Wine

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

Reviews for Lemon Bars

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 12, 2015

"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 :)"

MY REVIEW
Reviewed Jul. 27, 2014

"Great taste. I gave it a four because of the consistency. I doubled the recipe and used a 13 x 9. I baked it for the time recommended (25 minutes) and it was nice and brown on top. It was way too runny to eat warm so I put it in the refrigerator. After 5 hours in the refrigerator, it was still pretty runny. It was not a solid bar that you could pick up and eat. Next time, I will not double and I will put foil over the top after 20 minutes or so and lengthen the cooking time. Otherwise, my family loved it."

MY REVIEW
Reviewed Jul. 24, 2014

"Delicious!!! I gave the recipe a four star rating because I didn't follow it exactly. People seem to get bothered when you modify it and then rate it high. I changed three things. Firstly, I left the cookie in for an extra five minutes, I found it too mushy on my first try. Secondly, I doubled the filling because I like it thicker like a lemon brownie. Lastly, I added about three (3) more tablespoons of lemon juice and lemon peel. While I liked the taste on my first try, my family wanted more of a lemon taste. The recipe is good we just wanted a little more. I guess my family is just greedy lol. We can't stop eating these."

MY REVIEW
Reviewed Jul. 11, 2014

"Perfect as is. Took to 4th of July party and it was a huge hit! I used the parchment paper per ebramkamp's advice. With the never ending need to experiment, I'm trying something new right now . . . replaced 1 cup flour for: 3/4 cup flour, 1/4 cup almond flour to give it a little almond cookie flavor to compliment the lemon. Yumm"

MY REVIEW
Reviewed Apr. 26, 2014

"After reading the reviews I added extra lemon juice. Very good!"

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