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Check out this recipe! It may be the one you are looking for.
Ingredients
- 2 cups sifted all-purpose flour
- 1 cup confectioners' sugar
- 1 cup butter, melted
- 4 eggs
- 2 cups white sugar
- 1 teaspoon baking powder
- ¼ cup all-purpose flour
- 5/8 cup lemon juice
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
Step 2
In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
Step 3
Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
Step 4
Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Editor’s Note:
This is one of our most popular lemon bar recipes of all time — learn more: I Tested Our 5 Most Popular Lemon Bars and Named a Winner.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 208 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 26% |
| Cholesterol51mg | 17% |
| Sodium82mg | 4% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber0g | 1% |
| Total Sugars22g | |
| Protein2g | |
| Vitamin C3mg | 15% |
| Calcium17mg | 1% |
| Iron1mg | 4% |
| Potassium34mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I think that the directions should have said 30 rather than 3 minutes for baking the lemon topping.
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I love these bars, they are great! However, please cook in oven an additional 30 minutes, not 3 as is typoed here. Also, I added 1 tablespoon of lemon zest to add more lemon flavor. They bake with a top crust.
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If you want a really good lemony ‘zip,’ I definitely recommend adding lemon zest to the topping. I used 2 lemons’ worth, which was perfect for us; I also added the pulp from the juicer. I was a little worried about the lemon topping when I first made it – it looked very gloopy – rather like custard. However, it did set nicely. I think this would also be nice served warm, straight-from-the-oven with some good vanilla ice cream.
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When I first made this, I found the recipe quite rich and sweet because of the amount of sugar and butter you have to put. The second time I made this, I lessened the butter 1/4 cup and made the confectioner’s sugar 3/4 cup. Also I made the white sugar 1 1/4 cups. It greatly improved the taste and made it less rich for me.
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These are the best lemon squares I have ever tasted! The lemon doesn’t overpower the crust – just how I like it. Although, they don’t refridgerate very well…
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I used to make this recipe 15 years ago and was thrilled to find it on allrecipes.com. The crust is buttery and good and the filling is tart and sweet. My family was thrilled to eat our “lemon squares” again. Thanks for posting it!
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I have gotten so many compliments on these lemon bars. They are quite potent and sweet, but they have been a winner for me at Easter, mother’s day, etc. I make sure to use Meyer lemons for the juice. Thanks for the great recipe!
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I had limes instead of lemons, so I decided to experiment. It turned out pretty good. Although my filling started getting pretty brown on top before it was thoroughly cooked though. The limes were a different twist, but I’d add less juice next time. They were pretty tart. And I added a few drops of green food coloring, so people would know the difference. The crust was a little thick too. I think that next time I make it, I will cut down the crust recipe.
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I love lemon squares. I thought I would try this recipe because of all the good reviews on it. I do agree that the lemon topping should be baked for 30 minutes. Also I used a glass baking dish and it was very hard to get the crust unstuck from the bottom. I recommend that before you start to make this you grease the pan or baking dish first if it is not a nonstick one.
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A family fave but the 3 minutes should be 30 on the last instruction.
This is also nice if you substitute with a plain vanilla cake mix (about 1 inch thick) as the base and use the same lemon topping. -
These were easy and delicious!! They turned out well, with a nice crust and plenty of lemon flavor without being overbearing. Can’t wait to make this again!
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I am replacing my 3-star rating with a 5-star… these were a really good texture, and tasted just right. I used 2 lemons which was actually about 3/4 cup (slightly more than the 5/8). They look better after they’ve thoroughly cooled… at first I thought they were way too buttery because the butter was oozing through the top and they smelled like eggs. I will be making these again!
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These are amazing. And if you don’t know anything about baking, you WILL NOT mess this up. Guaranteed My boyfriend loved these. The crust is not too thick, and there if just the right balance of tart and sweetness.
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These were so easy to make…except the 5/8 cup lemon juice thing. Not really thinking, I put in a little less than 1/2 cup of lemon juice. Now that I think of it (hours later) I realize that it should be a little MORE than a half cup…darn! I love my lemon flavor so I wish I would’ve put the whole amount in. I tried them, and they are good, just could use more lemon flavor. I will try making these again. I’m taking them to a potluck so hopefully other people will think they’re good too!***** Made again using the full amount of lemon- perfect! They taste great. I also used half whole-wheat pastry flour in the crust this time, and it’s delicious still.
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Thanks alot Ralph. I must have added an inch to each thigh with these. These are beyond fabulous. I had to lie to my boyfriend and tell him that friends came over to help me eat them. Rich and buttery. Everything I love.
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I halved this recipe because I am the only person in my family who enjoys lemons! The lemon bars were delicious and I was glad to have them all to myself. I used Splenda instead of white sugar with good results.
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I made these lemon bars for a PTO function and another mother made some from another recipe. These were a HUGE hit and no one ate the others. And yes you do cook the topping for 30 minutes.
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These were easy to make and VERY yummy! My family…mostly me I think… had them gone in no time! I will definately make these again!
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This is a great party recipe. I had just 2 minor problems with it: 1) the lemon flavor was too mild, and 2) it needed to bake for quite a lot more than the 3 minutes noted to set the liquid. I added some lemon zest to the liquid mix, and baked each 9×13 pan for 12 minutes @ 350 degrees after pouring the liquid on. I made 8 batchs of this in one afternoon for a party. It is easy and fast to make. The reviews at the party were great!
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This was a pritty good recipe, It needed a little tweaking though. I added about a half a teaspoon of lemon zest, and sqeezed half a lemon into the batter.
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Really excellent lemon bar recipe! I also like them very lemony, so I used 3/4 cup of lemon juice and about 1 tsp of rind. I baked them for 25 minutes after pouring the lemon mixture on the crust. Took them to a party, everyone raved about how good they were.
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WOW!!!!!!!! I’m speahless, these are great!! I made a ton of them! Thank you for the recipe! Everyone says they love them!!!
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So good! Nice and rich – I ran out of lemon juice, so I added a little lime to make up the difference. Perfectly tart…and the crust is sooooo tasty! Used a 7×11 pan instead of 9×13 (don’t have a 9×13 LOL)…I just think I should have baked it longer – but they were still delicious!
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These were sooo yummy! In fact, they were so good and easy to make, I thought I would make another batch while making cookies (how do people live without 2 ovens?) Anyway, I couldn’t figure out why it was so much foamier than the first batch. Well, I wasn’t thinking and used baking SODA instead of baking POWDER. I didn’t realize this until it was too late! It was too funny! I guess sometimes God has a way of making sure we don’t take ourselves too seriously. After all, it’s just baking! :))
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These bars were terrific in taste and texture. After a couple of days however, they became a little soggy. That is the only reason why I gave this recipe a 4-star rating. I made them over the holidays and everyone just loved them. Will probably make again. Crust tasted fantastic!
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Very easy recipe. I had a craving for lemon squares and looked up this recipe and it was perfect. It was a bit gooey so I think I should leave it in the oven for a little bit more than 30 minutes. But otherwise this is a great recipe.
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These fell apart rather easily. I think the crust could use some tweeking…maybe less butter. The overall taste was good, nice lemon flavor but I did add 1 tablespoon of lemon zest. I think it needs the zest to balance out all that sugar.
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Just perfect! I use fresh lemon juice not the stuff in the container.
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YUM YUM YUM!!! I have made these several times and they always turn out awesome. I like to juice fresh lemons and add lemon zest to the filling. These are always a hit!
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This was very gooddddd!!! Love the flavor. When I was making this recipe, I didn’t have enough eggs to mix. So I put the bottom dough in the fridge until I got back from the store (eggs). It turned out very flakly after I baked it but it tasted so delicious. Mine didn’t look like the picture because I didn’t have enough time to cool it, it was gone before it cooled!!! Yeah, it was that good!
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These had all of my co-workers hootin’ and hollerin’. These are the best lemon bars I have ever tasted, if I do say so myself.
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These are yummy!! Easy recipe with great flavor. I made these exactly as recipe states.
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These are delicious!! The crust is soooooo buttery. Because of the prior reviews saying there wasn’t enough lemon flavor, I used fresh squeezed lemon juice and about 3 TBSP of lemon zest. The flavor was perfect. I baked the crust about 45 minutes, longer than what the recipe stated. I will definitely make these again!
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These are just right! A perfect combination of sweet and tart.
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Easy, excellent, yummy! These baked up really nice and I sprinkled with powdered sugar. I used the juice from two large lemons and you can definitely taste the lemon flavor. Baked them for 30 minutes which was perfect. Try these, you would be dissappointed! Thanks Ralph!
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My family really enjoyed these. I added a tad more lemon juice because I like them really tart but it’s really a great recipe all by itself. Thanks!
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These bars are excellent. The flavor is wonderful and the crust is perfect. The only problem I encountered is that the top of the bars started to get very brown after only 15 minutes in the oven and I fear they would have burned if I hadn’t covered them with foil. If you’re looking for a terrific lemon bar recipe, this is it.
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Not lemony enough for me, and I even added 1tbs of the lemon rind. They were very sweet, and got very brown around the edges. I should’ve pulled mine out after 25 minutes instead of going the whole 30.
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Delicious! adding about 2 tablespoons of finely chopped zest made for a very sweet and tart dessert. Unfortunately, I didn’t grease the pan thoroughly enough, so I’m left desperately trying to pry up the last edges for the rest of the lemony goodness! These taste like lemondrops in the best sense, mmm mmmm.
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These were really good and easy to make. I sprinkled powdered sugar on top when I took them out of the oven. Delicious!
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Really easy to make. If I made them again I would add more lemon. Not lemon enough for me. Tasted more butter than lemon.
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These are so easy to make. I’m not sure what the lemon consistancy should be but they got good reviews from my guests. I think I will cook a little longer next time.
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These are so good!! I made these to go with Christmas dessert, and since this was the first time that I was trying a lemon bar recipe, I was a bit nervous about the outcome. They turned out fabulous!! I made sure to use freshly squeezed lemon juice and increased the amount to 3/4 cup based on all of the reviews I read. They did brown quickly once they had been in the oven for 15 minutes, so I baked them for 24 minutes rather than 30, and the consistency was perfect. Also, I sprinkled them with a little powdered sugar once they cooled. What a great recipe and a nice change from cakes and brownies. Thanks!
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I tweaked these a bit and used tangerine juice instead. They turned out perfectly and were delicious!
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Delicious! I made these for a New Year’s party and they were a big hit! I added about 2 tsp. almond extract to the crust (I think next time I’ll reduce the butter to 3/4 cup for the crust as I thought it was a bit greasy), and I used 3/4 cup fresh squeezed lemon juice (5 lemons). I baked both the crust and the custard at 325 for the time suggested. I think 325 was perfect for the topping. Next time I’ll cook the crust at 350 and then reduce the heat to 325 for the custard. These are very pretty and exactly what I was looking for (I wanted something that was like the ‘box’ variety) Enjoy!
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Wonderful! Easy to make and a great lemon taste.
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I used twice as much fresh lemon—I prefer more tart…..It was divine! SOOOOOO GOOD!
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I made these at the last minute for Christmas because I couldn’t find my families favorite recipe. We were disapointed in the lack of lemon flavor, and the overall bland taste of the bar. It did help to put a lemon glaze over the bars. Sorry, I’ll be going back to my old recipe.
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We’ve tried many lemon bar recipes (I always lose mine and have to start looking again). Everyone agreed…this was the best.
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Wonderful lemon and buttery taste…i could not keep my hands of it so did everyone who tasted it….added 3/4 cup fresh lemon juice but next time i will cut down the sugar…just so i dont feel guilty on the calories 🙂
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i tried other lemon bar recipes, but this one’s the best. i used about 3/4 cup lemon juice to make the lemon taste stronger. my family loved it. thanks for sharing the recipe! 🙂
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Fantastic. I loved these bars, and the few priveleged friends and co-workers that I shared them with demanded either the recipe or that I make them all the time. I will stop looking for good bar recipes now. I have found what I need.
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I had been looking for a good lemon bar recipe and I’ve finally found it. These were the best I’ve every had. I added them to my cookie Christmas baskets and they were a hit. My sister-in-law said she had to admit that she was a little jealous that they were better then hers. LOL! I told her I’d share the recipe. I’ve made them a couple more times since. The only change I made to the recipe was adding a light dusting of powdered suger to the top just before cutting them into squares. I thought it made them look nicer. Thank you for this recipe. It’s definately a keeper!
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These were good, but I’d use a bit more lemon juice next time and cook for 25 mins.
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These turned out nice and I got a lot of compliments. I did pour the lemon juice gernerously and added some lemon zest. Also dusted the tops of them with powdered sugar before serving.
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This recipe was very good. I did what others did, decreased butter to 3/4 cup and added almond flavoring. I also squeezed fresh lemon juice and used about 4 of them. It is very lemony tasting and very good. My father loved them.
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These turned out a little too egg-y for my taste. I’ll try three eggs next time. The crust was super tasty though.
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Awesome recipe, the best! I made a couple of changes to make it healthier. For the crust, I only put 1/2c butter and added 1/3c water. I also reduced the amount of sugar for the lemon topping to 2/3c. It was AMAZING. I got rave reviews. Just make sure the crust is golden when you are ready to pour in the batter. I was in a rush once and I didn’t wait long enough, it was horrible.
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I can’t make these very often…at least that’s what I was told by my 15 year old daughter who couldn’t eat just one! These were wonderful! They were gone the first day I made them! I thought it was an easy recipe too. The only thing I did different was I added 3/4 cup of lemon juice. I did add a little less butter to the crust also. I sprinkled powder sugar on the top after they baked. Delicious!
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Oh my gosh, yum! These are so good. I made these for my hubby to take to work tomorrow, and now I don’t want to give them away! I made as directed, except added a little almond extract to the crust (I could’ve eaten that raw!) & cut down on the butter by about 3 TBSP. Also, I used bottled lemon juice, since I had no lemons. That worked out great. I don’t know if it’s better fresh or not. Probably, but there are no complaints from me. Absolutely make again, probably real soon!
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Mmmmm! These are phenomenal. Took them to a potluck dinner tonight and everyone raved. Used 4 juicy lemons which came out to a little more than 3/4 c of lemon juice plus added some zest. Definitely going into the recipe box.
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I have personally never been a fan of lemon bars, so I didn’t actually try these. I made them over the holidays, and they were an absolute hit! I will have to make this again in the future for partys or pot-lucks.
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I used lime juice in a jar since I was out of lemons and they turned out GREAT! Sprinkled powdered sugar and top also, very good!
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Love it! I’ve had a ton of people try these who don’t like lemons and they still loved this recipe! It’s wonderful.
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These are some delicious lemon bars. I really liked the crust: easy to make, and a great base for the lemon topping. As some of the other reviewers have mentioned, you could reduce the butter down to 3/4 cup and have no problems. I personally upped the lemon juice to just under a whole cup, and love the super-lemon flavor, but if I were to make this for others I think I’d stick with 3/4 cup. I’ll never look for another lemon bar recipe again – thanks!
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These are great. I did use 3/4 cup of lemon juice and they were very lemoney.
The almond extract in the crust is a definate must!! You dont have to like lemon to just love these. -
Wonderful. Instead of using the powdered sugar, I use about 3/4 C of white sugar. It gives the crust more of a shortbread taste rather than being on the “crumbly” side… The first time I made these, I realized after the crust was cooking that I only had a cup of white sugar left, so I added half a cup of brown sugar. The end result was more of a cookie tasting chewy bar instead of the usual lemon bar texture. (A good mistake!) I also add 1/2 teaspoon of salt fruit mixture. Excellent recipe!
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These are amazing. I impressed my friends by making them on New Year’s Eve…me who can’t bake or cook at all! They were easy to make and the recipe was dead-on. On advice of other reviewers, I used 3/4 cup lemon which my best friend thought would be too much at first. Once she tasted them though she agreed 3/4 was perfect. Thanks for a great recipe!
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These were amazing!! Thanks so much for sharing this recipe. I added more lemon, just because I love them tart! Very, very good!
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These were good but a little different than lemon bars that I am used to. I followed the recipe exactly! Why do people give a recipe 5 stars when they add and and subtract different ingredients? Almost every reviewer added more lemon juice, thus giving it 5 stars. I don’t know… that just bothers me, I guess.
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This was a special request by my boyfriend … I’ve made him the box-type lemon bars before, but these were MUCH better. I wanted them to be extra lemon’y, so I added a tsp. of lemon extract to the lemon mixture, as well as some lemon rind to the crust. Definitely lemon’y, but not overwhelmingly. YUM!! I will make these again.
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Great! For the second time I made it, I used half of the butter for the base
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I totally agree that this recipe will replace any store bought mixes; and I will also agree to the 3/4c lemon juice. These turned out super great! I didn’t want to use confectioner’s sugar, so I used regular Splenda (in the light yellow bag) in the crust–which turned out perfect, and used the Splenda Baking sugar with my eggs. WONDERFUL!!!
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I just couldn’t wait for them to cool before I could sneak a bite! Delicious! Thanks.
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15 minutes was too short of baking time for the crust; and 30 minutes was too long for the filling. That’s okay, though, because a powdered sugar dusting covers up any brown spots. I love how easy this recipe is, and how it doesn’t require you to cool the crust before adding the filling. And it’s also really yummy– my parents love these.
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These are really easy to make and so delicious. I also used 3/4 c lemon juice recommended by other reviewers and they were perfectly tart. As a finishing touch I dusted them with a bit of confectioners sugar. Will definitely make again.
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These were so easy and so delicious! I didn’t change any of the measurements, but I did cook the crust for about ~10 minutes longer than suggested so it would be crispier. They turned out great!
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I made this exactly as the recipe indicated. They were very good, but too sweet for my taste. Next time I will cut way back on the sugar in the filling. The crust was wonderful.
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I upped the lemon to 3/4 cup, as suggested by other reviewers and they turned out great. I brought them to a bbq party and people kept raving about them!
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OH MY! I made these today and they are fantastic! There’s a bakery at Chicago O’Hare airport that has the BEST lemon bars ever I’ve ever tasted. I get one every time I pass through. I must say, these give the bakery version a definite run for the money! Thanks for sharing….. Oh, I also used 4 lemons… perfect tartness!
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I was in a real hurry so I made 3/4 of the lemon topping portion of this recipe and added the zest of one lemon. I put it in a store bought 9? deep-dish flour piecrust that I pre-baked. Topped with Cool-Whip, this made a nice sour lemon dessert. We LOVE lemon, and this was our fix!!! However, I think next time I will make the recipe?s bottom crust, as I think the crust?s sweetness would compliment the heavy lemon flavor better.
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I think this recipe would have turned out better if I had simply followed the directions. I took the advice of others and cooked the bread part longer and added more lemon juice. The bread part ended up being overcooked and the lemon undercooked. It’s probably a good idea to simply try the recipe first before you make any changes to it.
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Good,but I made modifications to the crust. I used 2 cups flour, 1/2 cup butter/shortening, 1 cup milk, and 1 cup sugar. The crust fused to the pan and proved to be very difficult to remove. I read a review somewhere else that recommended buttering the pan and placing parchment paper down on that, and when the bars are finished, simply lift out the bars using the parchment paper. I think I will try that for better results. Other than that, very good recipe. Oh, I also added more flour to the lemon mixture to give it a little more body, approximtely 1/3 cup instead of 1/4.
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Sorry…We could not believe how sickly sweet these bars were. Nobody would finish their pieces.
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these are sooo good!!! You can never just eat one!!! Everyone loves em! Make them ALL the time!
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I made these for easter I accidently overcooked them in the shuffle of things and they were still amazing! Everyone loved them I used 4 lemons as recomended by other posts which amounted to 3/4 cup and they were perfectly lemony with great tang.
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How the heck can you measure 5/8 cup? I just used a bit shy of 1 cup of lemon juice. I added some zest to both the crust and filling. Very good, very easy, will make again! Thanks! Oh yeah, I also recommend cutting back on the butter by a few tablespoons.
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I just made these this morning and my husband, a lover of anything lemon, said these are a definite make again treat!!
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I added the juice and zest of one med/large lemon instead of the measured amount. Excellent!
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I have made these Lemon Squares 4 times in the past month. Every where I take them, I get many requests for the recipe. I did use 3/4 cup of lemon juice, added 1 tsp. lemon zest, but the best change is that I lined my pan with either heavy duty foil or parchment paper that extends up and out the sides of the pan. When the bars are baked and cooled I just pulled out the lining and the bars were much easier to cut neatly. For a prettier cookie, sprinkle some confectioners sugar on the top of the bars after cutting.
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These tasted great but are difficult to cut. I found the crust very difficult to cut through and that the top got all messed up when cutting. Confectioner’s sugar sprinkled on the top helped to fix the looks of the bars. I would recommend following the suggestions about lining the pan with something so you could lift the bars out of the pan and cut them more easily.
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i didn’t actually try these, but the fact that they were the first item to sell out in my bake sale, despite the funny, crater-y, crinky top they had, ought to tell you something! i baked these for a lot longer, so maybe the funny top was because of that. also, i found the cookie crust to be rather greasy, but again that may have been my fault; i left them in the pan overnight. regardless, i will make again.
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I followed the recipe and they were wonderful. (I wish more people would review the atual recipes, rather than their own versions. It would be more helpful.) These were just the way a lemon bar should be. Not too sweet, not too tart. Nice consistency, buttery crust. This will be my lemon bar recipe from now on.
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I followed this recipe exactly after reading that some of the suggested changes bring unexpected results. I would however say it is VERY lemony and perhaps cutting down on the lemon juice and sugar in the filling might help. Otherwise it is VERY VERY good and definitely satisfied my lemon craving. It is much better after being chilled in the fridge for a few hours or overnight, which makes it the perfect “make ahead” type of dessert for a get-together. I did find that the baking time caused the top to brown quite a bit, but a dusting of powdered sugar took care of that and covered it. The crust is very delicious and would be perfect for other desserts where the crust needs to be sweet. I would recommend this!!
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I really liked this recipe. This was the first time I had ever made Lemon Bars, so I followed the recipe to the letter, and I liked it a lot. The crust was nice and the bars were, I thought, excellent. I think I will take these home to my next family gathering and get my Grandmother’s take on them.
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Perfect! I had trouble with the edges sticking, but was afraid to use foil because the crust would get too done. I think next time I will make the crust go up the edges a little bit to fix the problem. A keeper!
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Wonderful! The taste is perfect. This one is a keeper.
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I found these much too sweet. I followed the recipe exactly, and the lemon melted into the shortbread, which made a nice lemon cake but not what I was hoping for. I’m not sure what happened. In any case, others loved it. I probably will look elsewhere for lemon bars next time, though.
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Got good reviews from this recipe, but the edges of the crust were so hard that I had to cut them off to actually eat the rest! Also note: don’t line the pan with wax paper! :-S
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Tasted like lemon meringue pie without the meringue! VERY yummy! 🙂
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