Total TimePrep: 10 min. Bake: 45 min. + cooling
- 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 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.
Nutrition Facts1 bar: 263 calories, 11g fat (7g saturated fat), 74mg cholesterol, 140mg sodium, 38g carbohydrate (25g sugars, 0 fiber), 3g protein.
Jun 4, 2019
Was a hit at work and they tasted great!
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 ?
Apr 30, 2019
Really good and easy. Taste best after being refrigerated.
Mar 15, 2019
These were delicious. I made them for my husband because he loves lemon meringue pie, which I have no clue how to make and don't care because I don't like it and its too much work. So I thought he'd appreciate these. He sure did and so did I! I think I ate more than he did. I didn't adjust the recipe at all and they were perfect.
Mar 9, 2019
Unfortunately I don't have lemon zest, I'm using organic lemon juice. Will it affect this recipe if I skip the zest?
Jan 8, 2019
My daughter-in-law wanted Lemon Bars for her Birthday dessert and since I could not find the recipe I usually used, I discovered this recipe. I squeezed real lemons for the juice. I one-and-a-half-ed the filling as I had done on the previous recipe while doubling the ingredients to fit a 9 x 13 pan. THAT was good for my math brain!! And it was worth the effort. The Birthday Girl wants THIS version EVERY year!
Oct 27, 2018
Absolutely love this! We have a few pecan trees so I added 1/4 cup of pecan halves, ground in food processor to the crust and used the juice and zest of two lemons and it worked perfectly. Made three batches in a week...I'm a little obsessed with these lemon bars.
Jul 22, 2018
These Lemon Bars are very good! The lemon zest elevates the bars from ho hum to wow! Next time, I'll grease the pan and add a couple of more tablespoons lemon juice.
May 28, 2018
This was WAY better than the recipe that pops up first in search engines. That recipe is downright horrible -- a hot mess! This recipe, however, has the symbiotic balance of a buttery shortbread crust (that didn't burn!) combined with the tart sweetness of the filling. I could have eaten all nine squares but I made them for a Memorial Day cookout. Agree with other commenters that the pan should either be greased or lined with parchment paper as we did have a slight "crust malfunction" with some of the squares. Overall, it's a hit!
Jan 28, 2018
Exact same recipe in my 1976 Betty Crocker cookbook!