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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- by: Caroline C
- 20 years ago
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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- by: Janis P
- 20 years ago
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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- by: JENNWHEELER
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: TABLESPOON
- 19 years ago
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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- by: Whatadish
- 19 years ago
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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- by: BCLINE
- 19 years ago
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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- by: CANDY177
- 19 years ago
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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- by: Lisalala
- 19 years ago
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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- by: Annareisel
- 19 years ago
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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- by: CATHEKORN
- 19 years ago
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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- by: Jenski
- 19 years ago
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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- by: DOUBLELOVE4
- 19 years ago
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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- by: Alison Torp
- 19 years ago
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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- by: ENTHUSIAST
- 19 years ago
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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- by: LEXI, JACK And COOKIE
- 19 years ago
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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- by: Nikkysniche
- 19 years ago
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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- by: Debra Tiihonen
- 19 years ago
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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- by: Cherise G.
- 18 years ago
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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- by: Mayte_Spain
- 18 years ago
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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- by: Sweetemmy
- 18 years ago
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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- by: Janett
- 18 years ago
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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- by: M. Stoffel
- 18 years ago
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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- by: ABIGAILG816
- 18 years ago
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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- by: Michaela
- 18 years ago
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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- by: MARMARL
- 18 years ago
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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- by: MYTHMANIAC
- 18 years ago
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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- by: Godzstrongtower
- 18 years ago
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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- by: Samantha Li
- 18 years ago
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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- by: BEVJANE62
- 18 years ago
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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- by: COOKER476
- 18 years ago
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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- by: Jenniferrenae
- 18 years ago
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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- by: Ecaldwe1
- 18 years ago
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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- by: Cookdap Member
- 18 years ago
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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- by: Faith Woods
- 18 years ago
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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- by: Tangerine Jellybean
- 18 years ago
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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- by: GIRLIEMAMA
- 18 years ago
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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- by: TOEVLUGSOORD
- 18 years ago
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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- by: GMM1001
- 18 years ago
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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- by: Countess
- 18 years ago
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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