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Lemon Bars

These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
  • 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, room temperature
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • Additional confectioners' sugar


  • 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.
  • For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; 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.
Editor's Note
Nutrition Facts
1 bar: 263 calories, 11g fat (7g saturated fat), 74mg cholesterol, 140mg sodium, 38g carbohydrate (25g sugars, 0 fiber), 3g protein.


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Average Rating:
  • homemadewithlove
    Jul 4, 2020

    Summer delight! Great for picnics and lemon themed bridal shower

  • Emma
    May 10, 2020

    Mouth watering recipe! The exact measurements left with a buttery, flaky, delicate crust and a delicious lemon flavor from the filling. I normally eat more tart desserts, but this broke that barrier! ( If you want a more tart filling I suggest adding less sugar and more zest and/or juice. *Make sure not to tweak it too much; the ratio is for a reason and there is a possibility it can fall apart* ) Overall, fantastic!

  • cyndi9781x
    Apr 26, 2020

    This is so good. My family loved them. A go to recipe in this family. It's family approved!

  • aws atsging
    Feb 4, 2020

    Good one

  • FitnessLovingMom
    Jan 25, 2020

    Ive made this recipe TWICE. The first time the bars were sloppy and fell apart. A huge hot mess. Im very good at baking and following directions. Im also very good at measuring ingredients. I did nothing wrong. Yhe second time the bars fell as they cooled. The top had a crust and cracked. There were no holes in my shortbread. The filling layer was very thin. Im going to tey a sufferent recipe and see if I can master making lemon bars. No other recipe Ive found cooks filling for 25 mins. I think its too long filling too thin crust too thick.

  • karenlperry
    Jan 19, 2020

    Kate, the lemon zest comes from scraping the lemon peel, and yes, it does make a difference to the recipe. It heightens the taste of lemon! These bars are very good, I’ve made them several times over the years.

  • Ericka
    Dec 22, 2019

    I’ve been making this recipe for past 25 years. It’s the best! A tip though is to double the crust and triple the lemon filling part of the recipe and use the larger size casserole dish. Original recipe doesn’t have enough lemon filling.

  • Megan
    Jun 4, 2019

    Was a hit at work and they tasted great!

  • Mary
    May 21, 2019

    Tried and didn't come out close not sure why I pre baked the crust first then poured the mixture over it and some of crust rose to the top of the liquid ?

  • Denise
    Apr 30, 2019

    Really good and easy. Taste best after being refrigerated.