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Lemon Bars Recipe
Lemon Bars Recipe photo by Taste of Home

Lemon Bars Recipe

Read Reviews (34)
4.85 34
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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 King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • FILLING:
  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons King Arthur Unbleached 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.

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

Reviews for Lemon Bars(34)

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 13, 2014

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.

MY REVIEW
Reviewed Apr. 12, 2014

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!

MY REVIEW
Reviewed Apr. 5, 2014

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.

MY REVIEW
Reviewed Mar. 28, 2014

Taste just like my mom's! Delicious!! I will be adding this to my files!!

MY REVIEW
Reviewed Mar. 14, 2014

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.

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