Lemon Bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- FILLING:
- 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
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Reviews
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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.
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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?
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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!
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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.
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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.
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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!
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Jan 28, 2018
Exact same recipe in my 1976 Betty Crocker cookbook!
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Sep 9, 2017
I loved this recipe!! II is just like my recipe that I have in my recipe box. Bet my recipe is over 50 years old Read a lot of the comments and found it interesting that people were adding nuts to the base. I like how it just melts in your mouth. I will be making this again. I too will be freezing them for portion control!!!
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Jun 22, 2017
Hi Anna,All of our temperatures are in Fahrenheit.
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Jun 16, 2017
Is it 350 degrees Fahrenheit or Celsius?
My Review