Lemon Bars Recipe
Lemon Bars Recipe
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 2 large 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
- 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.
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.
Reviews for Lemon Bars
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"I made this recipe using gluten-free flour and it was absolutely wonderful! It is slightly different from a lot of lemon bars recipes. I describe it as "shortbread cookies meets lemon"! My father-in-law, who loves lemon bars, would have eaten the whole pan, if I would have let him!"
"Love that I can share with friends as I live my taste of home magazine I already receive."
"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."
"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 :)"
"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."
"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."
"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"
"After reading the reviews I added extra lemon juice. Very good!"
"I made this as as is. It definitely needs more lemon flavor. Next time I will add more lemon juice or maybe add some lemon extract."
"A wonderful lemon bar recipe. I did use freshly grated lemon peel in lieu of the extract. Another trick I do to make it super easy to remove the bars from the pan is to lightly butter the pan then line with parchment paper which hangs over the edge of the pan a bit. I butter the pan lightly to keep the parchment paper in place. When the bars are done all I have to do is grab the ends of the parchment paper, pull everything out and place on a cooling rack. Clean up is also a breeze."
"Made these lemon bars this afternoon and they are delicious! I, too, doubled the amount of fresh lemon juice and grated lemon rind because my family likes more of a tart lemon taste. I will definitely be making these again!"
"This is one of my go to desserts. Great with bottled lemon juice but outstanding with fresh lemon. It makes a great addition to a cookie tray and it is so easy."
"Taste just like my mom's! Delicious!! I will be adding this to my files!!"
"I've tried several lemon bar recipes, this one still gets voted #1. * Note: let cool completely or you will have a sticky mess. Much better the following day."
"Make it 4 tbsp of lemon juice and 2 lemons' worth of grated zest, and these bars are fantastic."
"Love these lemon bars"
"YUM! I am huge lemon fan, so I doubled the amount of lemon juice. Oh so good!~ Theresa"
"Delicious, but needs more lemon flavor. The first time I made them they were just OK,. I increased the lemon juice to 4 tbsp. the second time I made them and found them much tastier and delicious."
"Delicious! Made it in an 11x7 and baked the crust for 25 minutes and the top for 20 minutes. Came out perfectly."
"Very yummy!!! no changes!"
"These bars are a bit crust-heavy, but that keeps them from falling apart like some lemon bars I've tried."
"This is the exact recipe that was in my Grandmother's recipe box. Her neighbor, Mrs. Bullard, made it for us every time we came to town for a visit. She was a fabulous cook...I wish I had her bread and butter pickle recipe! These lemon bars are a taste of my fondest childhood memories!!!Thanks for sharing."
"very lemony. just like I remember."
"Made these for a bridal shower and they were good! The only thing I would change is to add more lemon juice to suit my tastes. The lemon was not very strong. But, my husband liked them and he doesn't normally like lemon flavored things."
"I think the crust would be a better thickness if this was made in a 7x11 pan; just a touch larger than the 8x8. Mine didn't cut as nice as the picture, but I didn't wait for them to cool completely; I was impatient to eat them. They taste very good, but the powdered sugar doesn't stick when you wait for the top to cool so it makes inhaling while eating rather uncomfortable. Overall, a success for my first lemon bars."
"I've tried several lemon bar recipes, looking for the perfect one. This is it! I double the amount of lemon juice, though, to give them a little extra punch. Don't skip the grated peel! Just make sure you wash the lemon well before grating, and only include the yellow rind - none of the nasty white stuff. :)"
"These were delicious! I followed the ingredients recipe exactly and cooked in a 9x9 pan. I cooked the completed bars for 20 minutes. Perfect!"
"I just made this recipe, followed everything to the letter, baked the crust and then with the topping exactly as called for, and it didn't turn out. The crust was too thick and came out raw, the filling had a crusty top that broke apart, and the filling was still runny. I don't know what might have happened....all my ingredients were fresh, measurements exact, but it just didn't work."
"Wonderful. Crust light and flaky. Best lemon bar recipe I have ever made. I highly recommend it."
"This is very good, but I may play with the recipe a bit. Felt the crust had a little too much butter in it and I may double the lemon layer... I want a higher percentage of lemon to crust."
"the only complaint I have with this recipe is that I found it a little too sweet.But really this was the best lemon bar recipe I have ever made! thanks for the recipe.I will be making it again for sure."
"I made this for my husband and i used lemon extract which made it even a lemony taste. try it . U will love it. I did and i dont even like the taste of lemons until i tried this recipe. yummm!"
"Very good!!I baked it too long,,,so the bottom was well done and hard to remove from pan. But VERY tasty!!!! Next time I will reduce the time..."
"Made this recipe for the girls at work. Big hit!! I didn't put as much butter in crust. I thought 1/4 cup was plenty and it was. I'm making this recipe again today for my family. Thanks Taste of home for all your recipes!"
"These lemon bars are delicious! Everyone just loved them. The recipe is exact. I will definitely be making these again =)"
"Very good and easy too. My husband koved them!"
"They are the best and so easy to make. I made them for the office and everyone wanted the recipe. I had to make 7 batches because my husband and son kept eating them when they were done."
"Incredibly delicious! So easy and everyone loves them. Always double the recipe in a 9x12 glass pan. Even than..no leftovers.Try them..you'll be so glad you did!!"
"After making these I'v decided that I am not a big lemon bar fan, perhaps lemonade but not lemon bars. I am giving this recipe 4 stars because the recipe was exceptionally well and impressive. Also I do stress that you prick crust with a fork before baking. Good Luck!"
"My daughter, who doesn't really care for lemon that much, tried this and raved about it. She called it the "best desert you've ever made, Mom." I've made quite a few, and chocolate scones were her previous favorites. Now she bugs me to make it again and again! I recommend making at least double the recipe. These are MUCH better than the expensive box mix you can buy! Thanks so much for the great recipe!"
"This was VERY good, easy to make! It was a hit at the party I made it for! Will be keeping this receipe as a family favorite!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.