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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

Directions

  • 1. 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.
  • 2. 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 Facts

1 bar: 263 calories, 11g fat (7g saturated fat), 74mg cholesterol, 140mg sodium, 38g carbohydrate (25g sugars, 0 fiber), 3g protein.

Reviews

Average Rating:
  • gaylene2
    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!
  • Tracy
    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.
  • TNbluffbaker
    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.
  • TheAviatorCooks
    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!

  • Iris
    Dec 31, 1969

    Exact same recipe in my 1976 Betty Crocker cookbook!

  • Helen
    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!!!

  • sstetzel
    Dec 31, 1969

    Hi Anna,

    All of our temperatures are in Fahrenheit.

  • Anna
    Dec 31, 1969

    Is it 350 degrees Fahrenheit or Celsius?

  • amsm
    Mar 12, 2017

    I love these lemon bars! The filling and crust both have a nice texture. I was reading that some reviewers put lemon extract in their filling for more lemon flavor. I added an extra teaspoon of zest and an extra tablespoon of juice. This gave me enough lemon flavor. I will make these again!

  • SecretarialSue
    Feb 10, 2017

    Excellent! I added a small package of cream cheese to the lemon filling and my family loved it!

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