Lemon Bars

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
16 bars
Level:
Easy

Ingredients
  • Crust:
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar, plus more for dusting
  • Pinch salt
  • 2 sticks butter, at room temperature, plus more for greasing
  • Filling:
  • 4 eggs
  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons fresh lemon juice
Directions

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.


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4.1 240
This recipe improves greatly with time. If you can stand it, refrigerate these bars overnight. The lemon taste really pops the next day. I also added the zest from the 2 lemons I juiced for the recipe. Yummy, yummy. item not reviewed by moderator and published
I made these as per the recipe in the May 2013 issue of Food Network Magazine (which specifies unsalted butter, and an aluminum foil lining for the pan - you butter the foil. I made them in the morning and we had them for dessert for dinner and we thought they were pretty good. The next day - WOW! They had improved overnight into the BEST lemon bars I have ever tasted! The crust went from being a bit chewy/sticky to more of the classic shortbread crust and the lemon flavor really popped! They kept perfectly in a sealed container on the counter for several days. I have pitched all my other lemon bar recipes. This is THE ONE! item not reviewed by moderator and published
These were very intense. Too sweet and too much lemon. We left out a whole cup of sugar and they were still too sweet. item not reviewed by moderator and published
delicious! I also added lemon zest. item not reviewed by moderator and published
These lemon bars are awesome! I was surprised at how lemony they were, considering the recipe only uses 6 tbsp. of lemon juice, and most recipes use about 1/2-1 cup of juice. I added the lemon zest too, to add extra zing. Will definitely make again! item not reviewed by moderator and published
YUUUM!!!! My mom hates lemon bars, but she loved these!!! Best lemon bars ever!! Also the easiest!! item not reviewed by moderator and published
I loved this recipe - it was awesome! the best lemon bars I ever baked! I will make these again-- they turned out so wonderful.I know my son will love these. I made them for his birthday today!I used real lemons for the juice- You can't beat fresh!! item not reviewed by moderator and published
wow this is awesome!! so funny when i told my daughter it was paula dean recipe she said oh let me guess a stick of butter & she totally cracked up when i told her 2 lol... but i got 2 pies our of this recipe because i did not have the right pan so i used 2 pie tins & it worked perfectly. i can't wait to make this again. i asked my daughter do you think anyone would buy it (we sell food & she said "it's to good to sell to anyone you have to keep it all" true story ..the crust is amazing. item not reviewed by moderator and published
I always make the recipe exactly as it reads. The first time. The second time all I did was add lemon zest. Fresh lemons, fresh zest, that makes sense. That is the ONLY thing I would change. This is a knock-out every time. Crust fabulous. Sweet-Sour filling. PERFECT item not reviewed by moderator and published
Great recipe! Took to an event and received rave reviews. As some reviewers said, I added the zest of one lemon and went a little light on the sugar. Will be making this again as we have lots of homegrown lemons. item not reviewed by moderator and published

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Holiday Baking & Dessert Recipes