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Lemon Bars Recipe
Lemon Bars Recipe photo by Taste of Home

Lemon Bars Recipe

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4.5 47
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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 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

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
   (42)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (7)
3 Star
 (5)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 10, 2016

"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!"

MY REVIEW
Reviewed Jan. 3, 2016

"Love that I can share with friends as I live my taste of home magazine I already receive."

MY REVIEW
Reviewed Mar. 6, 2015

"need to double the filling and add more lemon"

MY REVIEW
Reviewed Feb. 25, 2015

"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!!"

MY REVIEW
Reviewed Feb. 23, 2015

"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!"

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