- 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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"need to double the filling and add more lemon"
"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."