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
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
Reviews
Was a hit at work and they tasted great!
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 ?
Really good and easy. Taste best after being refrigerated.
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.
Unfortunately I don't have lemon zest, I'm using organic lemon juice. Will it affect this recipe if I skip the zest?
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!
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.
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.
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!
Exact same recipe in my 1976 Betty Crocker cookbook!