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Lemon Bars Recipe
Lemon Bars Recipe photo by Taste of Home

Lemon Bars Recipe

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4.5 45
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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


  • 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

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.


  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.

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Reviewed Mar. 6, 2015

"need to double the filling and add more lemon"

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!!"

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!"

Reviewed Feb. 19, 2015

"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."

Reviewed Feb. 3, 2015

"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."

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