We Tried the Simple Lemon Bar Recipe That’s Taking over Reddit
Updated: Nov. 18, 2019
If you're lemon-obsessed, you'll want to learn how to make lemon bars using this vintage recipe.
When it comes to dessert, anything made with lemon has my attention!
I recently stumbled across the recipe for Grandma’s Lemon Bars on Reddit, and knew I had to see what all of the fuss was about. The recipe is posted on r/Old_Recipes over and over again, and people have left thousands of comments about how amazing they taste. I’ve always wanted to learn how to make lemon bars like the ones my grandma used to make. Here’s what happened when I tested this heirloom recipe.
Psst: You can make all kinds of vintage desserts with fresh lemon.
How to Make Grandma’s Lemon Bars
The original recipe from u/JustHood calls for butter or margarine. But when it comes to baking, I’m 100% about butter, so that’s my suggestion for the best flavor. Learn the actual difference between butter and margarine.
Ingredients
- 2 cups plus 4 tablespoons flour, divided
- 1 cup butter
- 4 eggs
- 5-7 tablespoons lemon juice
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Here’s why you should always bake with room-temperature eggs.
Instructions
Step 1: Prepare the crust
Preheat your oven to 350°F. Cream together 2 cups of flour and butter. Then, press into an ungreased 9×12-inch pan and bake for 20 minutes. Remove the crust from the oven when it’s light golden.
Note that I decided to grease the pan with cooking spray because I was convinced that the bars would never come out if I didn’t apply some sort of oil!
Step 2: Prepare the lemon filling
Beat together eggs and tablespoons of lemon juice. I used 7 tablespoons for an extra lemony flavor and I suggest that you do the same. Add in the remaining 4 tablespoons of flour, sugar and salt, and mix to combine. Pour the lemon mixture on top of the crust and bake for an additional 25 minutes.
Step 3: Sprinkle with powdered sugar
The original recipe says to sprinkle with powdered sugar while still warm. However, sprinkling on the powdered sugar while the bars were still warm resulted in the sugar melting. I’ve always had powdered sugar showing on top of my bars, so I sprinkled some additional sugar on top once they cooled.
I also suggest waiting until the bars cool completely before cutting them. See our Test Kitchen’s guide on how to cut bars.
The Verdict
These lemon bars were absolutely amazing! I wouldn’t use any less than 7 tablespoons of fresh lemon juice if you want to maximize the tart lemon flavor. I also would suggest greasing the pan if you want the bars to come out looking gorgeous.
I shared these lemon bars with my co-workers, and they were gone in an instant. Everyone agreed that they tasted very classic, much like their own grandmothers used to make. The group also said that they preferred to eat the bars when chilled because they were less messy/gooey.
It turns out this classic recipe is popular for good reason!
Find More Vintage Desserts Worth Trying
My husband loved his Mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
(You'll love grandma's classic spritz cookie recipe!)
Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
Peanut Butter Chocolate Chip Zucchini CakeYears ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin
Fudge Nut BrowniesThere's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
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Apple Cornbread CrispWith its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland
Peppermint BrowniesMy grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Bittersweet Chocolate CheesecakeI'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario
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Chocolate Pear Hazelnut TartAs a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Mint Chocolate WafersMy grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
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Meringue Snowballs In CustardMy family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
LebkuchenIt's tradition for my family to make these German treats together. The recipe came from my great-grandmother's cookbook, and judging from the amount of requests I get, it has certainly stood the test of time. —Esther Kempker, Jefferson City, Missouri
Triple Ginger CookiesMy dad loved ginger cookies. I tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizazz. —Trisha Kruse, Eagle, Idaho
Banana Butter Pecan KabobsDesserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado
Mexican Chocolate Sugar CrispsMy grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Honey-Lime Almond CookiesDecades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
Grandma's Pecan Rum BarsMy grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama
Up Next: Discover the highest-rated, most-popular desserts that came out on top this year.
Originally Published: November 18, 2019
