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, 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.
Nutrition Facts1 bar: 263 calories, 11g fat (7g saturated fat), 74mg cholesterol, 140mg sodium, 38g carbohydrate (25g sugars, 0 fiber), 3g protein.
Feb 4, 2020
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.
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.
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.
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!