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Pecan Lemon Bars Recipe

June Trom of Blooming Prairie, Minnesota takes advantage of convenient refrigerated cookie dough to make these luscious lemon squares. "My 27 grandchildren love their sweet and tangy flavor," she reports.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:24-30 servings


  • 1 tube (18 ounces) refrigerated sugar cookie dough
  • 1 cup chopped pecans, divided
  • 1/3 cup corn syrup
  • 1/4 cup lemon juice
  • 1 egg, beaten
  • 1 tablespoon butter, melted
  • 1 tablespoon grated lemon peel
  • 1/2 cup sugar
  • 5 teaspoons all-purpose flour
  • Confectioners' sugar


  • 1. Cut dough into 1/2-in. slices; press into an ungreased 13-in. x 9-in. baking pan. Sprinkle with 1/2 cup pecans; press firmly into crust. Bake at 375° for 10-12 minutes or until light golden brown. Reduce heat to 350°.
  • 2. In a small bowl, combine the corn syrup, lemon juice, egg, butter and lemon peel. Combine the sugar, flour and remaining pecans; stir into lemon mixture until blended. Pour over crust.
  • 3. Bake for 18-20 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars. Yield: 2 to 2-1/2 dozen.

Nutritional Facts

1 each: 133 calories, 7g fat (1g saturated fat), 13mg cholesterol, 82mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 1g protein.

Reviews for Pecan Lemon Bars

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lurky27 User ID: 1251896 30454
Reviewed Apr. 2, 2013

"I like these because they're a bit different. Yummy!

~ Theresa"

cwtrickster User ID: 6458620 77640
Reviewed Jun. 9, 2012

"I will use gluten free flour but the recipes sounds great. I plan to make tomorrow for Sunday nite church."

JansFood User ID: 1340355 52766
Reviewed Nov. 13, 2009

"I was a little disappointed with the bars, but my husband and others in our small group really liked them. I used a combination of pecans and walnuts, which tasted good. The recipe said to use an ungreased pan, but I think using a light spritz of cooking spray would help get them out of the pan more easily."

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