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
I have made this recipe about 50 times and get great reviews every time. The original recipe isn't lemony enough for me though, I add some lemon zest into the batter and also an extra tablespoon of lemon juice. item not reviewed by moderator and published
These were actually quite good and sweet but very very good. Quick easy recipy. The crust is like a shortbread, my family loved it. I plan to make this again. item not reviewed by moderator and published
I have used this recipe for years and love it I too added something so I guess now it is my recipe. I added 1 t. baking powder and a little salt just because all the old recipes I had always called for it, but Paula your recipe is wonderful do not listen to the criticism. For you who want less butter try margarine instead not as wonderful but o.k. as long as it is solid margarine the recipe will work. also the lemon juice if u use the bottle stuff get the real thing like one sold at new seasons the ingredients should say pure fresh lemon juice. or squeeze them yourself makes a big difference. I too add pure lemon extract for sharper flavor. item not reviewed by moderator and published
Dissapointed..not outstanding..IF YOU WANT TO MAKE THESE BETTER THAN THE RECEIPT-- DEF ADD LEMON ZEST INTO THE BATTER-- I ADDED ABOUT 2 TABLESPOONS. ALSO, THE RECIPE DOES NOT TELL YOU THIS, BUT DO NOT PACK THE CRUST IN TOO HARD (WHICH I DID. IT WILL MAKE THE CRUST TOO DENSE AND UNAPPEALING-- INSTEAD, LIGHTLY PACK THE CRUST SO ITS STILL INFUSED WITH AIR AND PACK THE CRUST UP THE SIDES SO IT IS STILL SHOWING WHEN YOU POUR THE LEMON BATTER IN..BETTER PRESENTATION AND YOU GET TO SEE SOME CRUST CRUMBLES. item not reviewed by moderator and published
This recipe is great! I made it the first time and enjoyed it a lot but added the zest of one lemon the second time and it was much better. The crust is buttery and almost like a shortbread cookie. I've made several lemon bar recipes but this is the best. Thanks Paula! item not reviewed by moderator and published
I make these at the ranch that I work at, and both guests and staff LOVE these. item not reviewed by moderator and published
These were so easy to make. I had to stop myself from eating more than one because they are really sweet. These lemon bars have a nice light lemon flavor and the crust surprised me its almost like a shortbread cookie. These are excellent... now if I could only find a reduced sugar version. item not reviewed by moderator and published
These are delish! These bars are constantly being made around our house. The crust is is so moist and has an amazing flavor. I always add extra lemon juice because I like mine a little stronger lemon flavor. item not reviewed by moderator and published
OMG!!! I made these for the first time and my son couldn't stop eating them. They are the best. I served them to company for ash wednesday's dinner and they also loved them..... the only thing I didc differently was to add lemon zest to the lemon mixture.... this alway adds more lemon zing...... I will be making these often. Couldn't have been easier. item not reviewed by moderator and published
Best lemon bars I've had in years! Deffinatly a keeper! item not reviewed by moderator and published
Delicious! I used lilikoi (passion fruit juice in place of the lemon juice and it was a great substitute. item not reviewed by moderator and published
Very delicious. I don't recommend using lemon juice in a bottle. It makes them way too sweet. Use a real lemon instead. ; item not reviewed by moderator and published
Fabulous and very easy! item not reviewed by moderator and published
I thought these were the easiest and best lemon bars I've ever made! I have tried Barefoot Contessa's numerous times and tried to get it right but the filling never set even with my tweaking the recipe, therefore I had to refrigerate before I cut them. Not so with these! I did alter a few things such as 1/2 cup of lemon juice and 1/2 cup of flour and the zest of 3 lemons. PERFECTION! They set perfectly and cut nicely out of the pan. Dusted with some powdered sugar, and I have found my lemon bar recipe for life! item not reviewed by moderator and published
Great recipe! Made them into lime bars and were delicious! item not reviewed by moderator and published
This recipe is the best, always turns out. I did add a teaspoon of lemon zest to the filling! item not reviewed by moderator and published
Loved these bars. I added an additional T of lemon juice; I like a strong lemon flavor. They were a big hit. I have already had requests for the recipe. : item not reviewed by moderator and published
Addicting! Perfect combination of sweet and tart. Next time I will line the pan with parchment paper though. item not reviewed by moderator and published
These lemon bars are amazing!!! They are not too sweet and not to tart!!! They're perfect!!! Every time I make these I have so many wonderful compliments!!! Thanks Paula Deen!!! item not reviewed by moderator and published
Easy to make very yummy for my husband, I would like to try a version with less butter lose that doesn't lose flavor. item not reviewed by moderator and published
I made these lemon bars for a birthday celebration at work and everyone raved about them. Several people asked for the recipe and when I told them it was Paula Deen their response was, "no wonder, bet there is a lot of butter in these". :-) of course they were right! item not reviewed by moderator and published
Made these tonight for my son -- He loved them. They are very buttery and I did add the zest of two lemons and would probably add a third next time to make them more lemony and try to see if I could get away with using half the butter next time. Overall very delicious. item not reviewed by moderator and published
This is my very first pastry I've ever baked - it was an easy read and even easier to eat. I loved it! item not reviewed by moderator and published
I have made these lemon bars multiple times and each time they taste better and better. My family cannot get enough of them. They taste like heaven melting in your mouth. If you prefer a more tart taste of lemon then I would suggest adding some more lemon juice but I thought this recipe was delicious!! item not reviewed by moderator and published
These are very good, but not that lemon-y. I would add maybe one extra tablespoon of lemon juice. item not reviewed by moderator and published
Very yummy lemon bars, all my friends loved them. item not reviewed by moderator and published
These were my first attempt at lemon bars, and they were delicious! I LOVE Paula Deen. item not reviewed by moderator and published
These bars were VERY good! They were so refreshing, my husband and I ate 2 !! Will definitely make these again. item not reviewed by moderator and published
These are very yummy lemon bars! My husband and I made them and ended up having extra lemon juice leftover, so we made a lemon and powdered sugar icing for the top of the lemon bars instead of just powdered sugar. It is a great idea if you like a little extra tang to your lemon bars! We love these bars so much that if we don't share them with someone we will eat them all ourselves in about 3 days! ^_^ item not reviewed by moderator and published
Very good...sweet savory and at the same time they had a tang to them...but of course us southerners like sweet and tangy things together. item not reviewed by moderator and published
These were WONDERFUL! I Followed the recipe as is, used the juice from 2 good sized Meyer lemons and also added the zest from both into the filling. They turned out perfect! I am going to make them again today for my family because the first time I made them they were for a bake sale. item not reviewed by moderator and published
My husband made these tonight for dessert. Great shortbread crust and lemon filling. Not overly sweet tasting and great with coffee :) item not reviewed by moderator and published
Just made these with some of my lemons from the backyard. As Paula would say..."Out of this world y'all!" Finger lickin good. I did have to cook mine a few minutes longer than the recipe called but otherwise very easy and very delicious. Love the crust. item not reviewed by moderator and published
I love this recipe and get many compliments on these Lemon Bars when I make them. I like to add Lemon Zest and have made them using half regular sugar half Splenda and they turn out great! item not reviewed by moderator and published
I made the recipe with the exact 6 ablespoons of lemon juice and it was fantastic. We have no yellow lemons in my country so I used green ones and the taste was delicious!!! i've made this a couple of times for a lot of people and everybody loves them. And the best thing is they are soooo easy to make! item not reviewed by moderator and published
This is a fantastic desert!!! Always use fresh lemons to get the most flavor. Also I always use real butter in my receipes item not reviewed by moderator and published
i wish i had read this last post before i made my batch. i used 7 Tbl fresh Meyer lemon juice and they didn't taste lemony enough at all. i would suggest adding lemon zest instead of doubling the juice though: gives you more of that lemon flavor without increasing the liquid (which can sometimes create other problems with timing and setting, etc). i also followed previous suggestions of halving the shortbread. even with half the butter, i still felt it overwhelmed the flavor. at first bite, i was not pleased. i won't be making this recipe again. item not reviewed by moderator and published
They were easy to make but you need to add alot more lemon juice, calls for 6 tbsp. but could not taste lemon at all. Will make again just add 12 tbsp. next time. item not reviewed by moderator and published
These lemon bars were very good and I used pure lemon juice as I wanted them to be tart-y. Sadly, I ran out of freshly squeezed juice 2 lemons in so I had to grab one of our 'orange-lemons' in the backyard. This gave the lemon filling a slightly different taste. Next time, I will add some lemon zest to the recipe as others have pointed out. As for the crust, it was absolutely delicious!! Tastes like shortbread and perfectly browned. The butter makes the fab but fattening. I still think it's worth it :D item not reviewed by moderator and published
These were absolutely delicious! I recommend doubling the recipe if you want true size bars, otherwise you'll end up with something that looks like a lemon cookie. Allow to completely cool and set before cutting and serving. * I love lemons so I add the zest of all the lemons used. * item not reviewed by moderator and published
This was my first attempt to make lemon bars. I used meyer lemons and also doubled the recipe to make more. After taking them out of the oven for the second time I noticed what should be my bars were still very liquid like. I went online and did some research, turns out they harden while cooling. After they were cool enough to put in the refrigerator I put them in for a few hours and they are still liquidy (although they did gel up slightly. I am disappointed because I was looking forward to them, meyer lemons are my favorite! Also, I did notice that if these did come out the way they were supposed to, the crust would have been ultra thick. I don't think I will be trying this recipe again. :( item not reviewed by moderator and published
A keeper for when I make lemon bars for my dad! We like them tart too, so I added one more tablespoon of lemon juice. item not reviewed by moderator and published
I'm a little disappointed and I agree with the person who stated that there was too much crust compared to the amount of lemon filling. The crust IS delicious and so is the lemon filling. It's just that there's not nearly enough filling so it's like eating a shortbread type of cookie rather than a lemon square. The crust is very rich. I WILL make it again and double the amount of lemon filling. item not reviewed by moderator and published
FEW INGREDIANTS AND SUPER EASY! I was just having pregnancy cravings and couldn't sleep @ 4 in the morn so I decided to make these little pieces of heaven! They taste just as good with regular sugar just in case your out of confectioners like I am. I think I'll eat a couple more! : item not reviewed by moderator and published
So easy to make. And I had every ingredient on the list without having to leave the warmth of my cozy kitchen...and that made it even better. These were an instant hit! item not reviewed by moderator and published
My mom was talking to me about a lemon bar she had so it put me in the mood for one. I halved this recipe and added 2 tablespoons of lemon yogurt. (Dannon light and fit lemon chiffon) It was really good but I think it's a little too heavy on the butter in the crust for me. I know, haha. Too much butter, can it be? I just felt like it was a little greasy. I'm going to try them chilled next time instead of hot and see if that cuts back on it, I'm sure it will. I sure love Paula! :) item not reviewed by moderator and published
Easy and delicious. I halved the recipe. Made with a lemon from our own Myer lemon tree, a great dessert. I thought the lemon wasn't quite zingy enough, so I grated the rind and put in about a tsp. Would happily serve at a dinner party with a scoop of ice cream. item not reviewed by moderator and published
These are great for parties!!!! Everyone loved them. Easy to make, too. item not reviewed by moderator and published
I will cut back on the crust next time, but very delicious! I added some lemon zest for more tartness and it was great! item not reviewed by moderator and published
I can't tell you whether the lemon bars were good or bad because both of the times I made the recipe, the crust was too liquid and rose to high and wouldn't cook. I suggest you provide a recipe that actually gives results. item not reviewed by moderator and published
Very GOOD! Very easy! Using margarine, they're about 290 calories piece. item not reviewed by moderator and published
A great, fast, lemon bar. I did add more lemon because my ever-loven likes them tart. Thanks Paula! item not reviewed by moderator and published
Made this for a cookout. It was a hit item not reviewed by moderator and published
I've been making lemon bars for years using a different recipe and decided to try this one for a change. I'm so glad that I did! This recipe for the crust and incorporating flour into the filling is genius. They cook and cut perfect every time! I line my pan with parchment paper with an inch excess so that I can simply lift the bars out once cooled and cut them right on a cutting board. Thanks Paula! item not reviewed by moderator and published
Amazing! Very easy--I did add the zest of one lemon for extra tang! item not reviewed by moderator and published
We liked it, but I did make 1 change...I added the zest of 1 lemon to the topping. The next time I make it, Im going to reduce the crust size by half so the crust isnt so thick. item not reviewed by moderator and published
ok, so these smell so delicious it is ridiculous! i added fresh blueberries to the filling and cannot wait to try these out. I have never been disappointed by a paula receipt and i know she will come through on this one too. Can wait to eat them. Thanks Paula item not reviewed by moderator and published
I add some lemon peel in there, and it was awesome!!! thanks for recipe! item not reviewed by moderator and published
These are so easy to make and they are wonderful. Not too tart. Not too sweet. I didn't have fresh lemon so I used lemon juice and they turned out perfect. I also halved the recipe and made it in an 8x8 pan. My husband and I have eaten almost an entire pan in less than 24 hours. No it is not a mistake that it calls for confectioners sugar in the crust, and I don't think the crust is greasy. Just buttery. Also someone mentioned a brown film on top. I think that's just the top browning. These are by far the best lemon bars I've ever had. item not reviewed by moderator and published
These are so good. I love love love them. I make them and then eat them all. My husband loves them too. If you let them cool for a while, the sugar doesn't melt away (even though it is mighty hard not to eat them right away) I ate one with a masscato wine the other night and felt like a queen :) Love them item not reviewed by moderator and published
I love them and bake them quite often. I only use fresh squeezed lemon juice. When i have finished baking them I put a little more lemon juice on top. I try not to over bake. item not reviewed by moderator and published
These were so delicious. I love the shortbread crust and the filling was so amazing. I cooked them longer than it called for because the center wasn't set and I left off the powdered sugar because they were really sweet. I took these to a party and they were a huge hit. Thanks Paula! item not reviewed by moderator and published
I made these bars with my 10 year old daughter the recipe was sooo easy that she did most of the work. I didnt use real lemon though, I was afraid it would be to tart. I added 6 spoons of the lemon juice in the bottle and then added 4 tablespoons of lemon pudding. The filling was the perfect combination of sweet and sour. The kids loved it. item not reviewed by moderator and published
These bars are very good, but a LITTLE too puckery for me. I followed the recipe exactly. I used FRESH lemon juice, one cup! My husband asked for me to tone them down next time, but other than that, they were delish! The cookie on the bottom is perfect with the filling. item not reviewed by moderator and published
The first time I made these I realized that it was more crust than filling and the filling needed to be a bit more tart for my taste. Since then I now add some lemon zest to the filling and I double the filling recipe and WOW WHAT A DIFFERENCE! It makes for really awesome Lemon Bars my co-workers, friends and family love em and its so easy too. item not reviewed by moderator and published
I make then all the time. Wish I could get the sugar to stay on better. Everyone loves them and they are so delish. Only problem is that my apt manager keeps asking me to make them for her (and i do. I add lemon zest to both the crust and the custard gives it a little more yum. So easy I know the recipe by heart! item not reviewed by moderator and published
I have always been of the if-it's-not-chocolate-it's-not-worth-the-calories pursuastion, but I had some zested lemons left from the main course I was making and decided to make this recipe so the lemons wouldn't go to waste. Instead, they've gone to waist--Mine! These innocent looking confections are so addictive--I can't walk past them in my kitchen without hearing their siren's call and helping myself to "just a sliver", and neither can anybody else. Sweet, tart shortbread bliss. I'll make them again just as soon as my "fat jeans" quit feeling like a tourniquet. item not reviewed by moderator and published
This same recipe appears in one of The Lady and Sons cook books. I tried it b/c my husband loves lemon flavored desserts. It turned out perfect on the first take. I followed the recipe exactly as follows (I like the powdered sugar in the crust) with the exception of cutting back the final baking time to about 22 minutes b/c of the top already getting brown. They were perfect and so easy. If you want a hit dessert to take somewhere this is it for the summertime. item not reviewed by moderator and published
Does anyone else see "1 cup confectioners sugar" where it should say granulated? item not reviewed by moderator and published
I did not have fresh lemons on hand so i used the bottled stuff and they where so good and everone asked for the recipe . Big thumb's up item not reviewed by moderator and published
mine came out with a brown film across the top as well that I did not like so much. have had better item not reviewed by moderator and published
I love the taste and texture of these lemon bars I just like it a little more sour than this recipe calls for and I like more filling so I add the zest of 3 lemons and double the filling. My daughter and I joked that I shouldn't make this recipe because she caught me having 3 lemons bars throughout my day and said that it was a bad version of 3 square meals. Bad mom. lol We love Paula God Bless You Debbie Auger item not reviewed by moderator and published
I made these just as specified, but added a little lemon zest to the filling - the filling was fantastic. The crust, though, was a little greasy and not amazing. Next time, I think I'll cut out half the butter and substitute cream cheese and see if that works out. Maybe use granulated sugar as well, as another commenter suggests. item not reviewed by moderator and published
easy to make and are super good item not reviewed by moderator and published
These were so easy to make. A lot of people on here complained about them not being lemony enough. I liked how they turned out, but you could always add some lemon zest if you want really tart bars. The filling set up nicely and is perfectly crunchy on top and soft in the middle. Great recipe! item not reviewed by moderator and published
not too bad.. had better though item not reviewed by moderator and published
And they are the Betty Crocker Recipe. The only change Paula makes is she calls for 6 tablespoons of flour in the filling and Betty calls for 4. I will try 6 tablespoons and see if there is a difference. item not reviewed by moderator and published
I made these bars for my family and they all loved them. They were gone quickly and want me to make them next weekend! If you cut the recipe in half and use only half the amount of each ingredient, it gives you a decent amount of bars for a family of four. Thats what I did. item not reviewed by moderator and published
These are wonderful. Not to lemony, not to sweet, just perfect! And I love that the top gets a little crunchy. When ever I bring these to a party, there is never one left! item not reviewed by moderator and published
I am very new to the baking thing...I love Paula Deen's recipes and have baked one of her cakes before and had success- So i had to try this because everyone in my family loves them. I was nervous but used all the ingredients just like it states..and let me tell you!!! They turned out PERFECT!!! The lemon center was soft and gooey!!! The outer crust was perfectly crunchy! They were beautiful as well as delicious! Thank you Paula Deen for another wonderful easy to bake recipe!! item not reviewed by moderator and published
The lemon bars were fabulous! Everyone that took one, took another one. I will definitely make them again. In fact, a friend requested that I bring them to our next gathering. Gita item not reviewed by moderator and published
I've never made lemon bars before and needed to bake 6 dozen for a cookie exchange. I found this recipe to be really easy and fast to make. The only thing I changed was I used the juice from 2 lemons and their zest too (since I LOVE lemon). They turned out great! I would recommend giving this one a try. item not reviewed by moderator and published
I love anything Lemon. I dislike baking. Made the recipe as specified. Made a couple changes. Used Margarine instead of butter, added 1 tsp of pure lemon oil to the filling. Made them for a ladies cookie exchange. These lemon bars were so off the chart, deelish. This is a winner. They were the hit of the party. The longer they set, the better they get. Thank God, I kept a few at home for myself & son. He doesn't have a sweet tooth. Sure had one for these great lemon bars. If I'm going off my diet, might as well enjoy it. It's a keeper, along with Gale Gant's rum balls. All those old biddies at the cookie exchange snapped them up in a heartbeat. Thanks Paula. :) ariddle1019@aol.com item not reviewed by moderator and published
This is the first time I have tried a Paula Deen dessert recipe and being from the south myself, I thought they would be perfect. Now I know why they call her the queen of butter! I can barely taste the lemon! Maybe a rework is necessary. item not reviewed by moderator and published
Even people that normally don't eat sweets, loves these cookies. They are always devoured and I am asked for the recipe. item not reviewed by moderator and published
I've followed the recipe as written and there are no improvements or adjustments necessary. Not too sweet, not too tart, just very lemony. These bars rock! Serve them at a party or bring them to a party and be prepared to talk about them the whole time as guests rant and rave. item not reviewed by moderator and published
My boyfriend has been toying with these lemon bars for a couple years now. The original recipe comes out WAY too sickening sweet and barely lemon flavored at all. This is the same recipe in her book except that in the book you use granulated sugar in the crust instead of powdered, which we think turns out better. The instructions are great and this recipe is really really simple. The bars make great christmas presents in cookie tins, and got rave reviews from all. He increased the lemon juice to the juice of 6 or 7 lemons, and the zest from all of them. The sugar was cut down to 1.5 cups in the filling, and we plan to cut it down further with the next batch. There weren't any issues with the bars setting up. This recipe is good, but if you want the bars to actually taste like Lemon, increase the lemon juice and decrease the sugar in the filling until it reaches a level you are comfortable with taste wise. item not reviewed by moderator and published
I love these, they are so easy to make. I did add alittle more lemon juice, I used the juice from 2 lemons and the zest from both. They were perfect. Can't wait to make them again. item not reviewed by moderator and published
These are simple, easy and taste great!!! I read the reviews so I added lemon zest to the crust and the filling. Without the zest it wont have a lemon flavor. I used the zest from 1 lemon and put half in the crust and half in the filling. EVERYONE loved them, my neighbors can't wait for me to make them again.... item not reviewed by moderator and published
My Husband is addicted to Lemon Bars, but They're kinda annoying to make because you have to prebake. This one was fun because the crust wasn't too wet and easy to get squished into the pan :) and it didn't stick to my hands. The filling was great too! I only had 1 egg so I halved the whole recipe and added a tablespoon of mayo. It worked great! Happiness abounds in mass quantities item not reviewed by moderator and published

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