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| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
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
- ⅝ cup lemon juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
- 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.
- 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.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
- This is one of our most popular lemon bar recipes of all time — learn more:
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Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 82 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This bar does not taste “eggy” like some recipes – that’s good. The crust is chewy – good. I read the comments and added the zest of one lemon. The lemon flavor is not strong enough for me. I would have preferred some tartness – little to none in these. I’ll make them again but use the zest of maybe 3 lemons to raise the flavor.
Easy to make. I stuck to recipe. I will add the confectioners sugar to the top and the family will dig in.
The lemon squares I made from this recipe took 17 more minutes to bake and could use a little bit more butter and powdered sugar in the crust. Other than that they tasted fine. My crust was a bit tough however I believe it was because of the need for a bit more butter and I may have over blended the crust.
Just pulled out my bars from the oven. I agree that 30 mins would have been way too long. 20 was perfect.
Not so impressed, the 30 minutes baking time at the end turned my lemon squares brown on top, too long of a cooking time. Change to 20 minutes perhaps. Shame that that was not suggested from the beginning
I made these last year for Xmas. Everyone loved them!
This is a very easy yet delicious recipe!
These lemon bars are delightfully sensational. Your guests will enjoy the fragrance as it bakes in the oven, the topping crackling against the knife, the cheery yellow color, the feel of smooth lemon curd against the tongue, the juxtaposition of sweet and tangy flavors. Best of all, they’re easy to make! This one is a keeper!
These lemon bars were a hit at the party I brought them to! They were super simple to put together and used ingredients that I always have on hand. I did end up adding the zest from 3 lemons to the sugar mixture, and I would definitely recommend it! They were tart, lemony, and not overly sweet. My bars only baked for 25 minutes, but they ended up being a little brown on the top. Next time I would check them at about 20 minutes. I cut these into bite sized pieces and dusted them with confectioners’ sugar.
Delicious. We like a bold lemon flavor so we used 3/4 cups of lemon juice and 1 tablespoon of lemon zest. Topped with icing sugar and lemon zest.
nope
I made the squares and before I put it in the oven I sprinkled one cup of coconut on top with a lemon grind it added a bit more texture and a very nice flavour it turned out really great.
Excellent! Used soft butter not melted.
I loved these . The only changes I made were to add lemon zest to the crust and filling. I also made extra filling but ended up not using it and the ratio turned out perfect for my taste. It did not stick to the pan at all, I was worried about that from other reviews. I took them to a cookout and it was a big hit. I am making them again today !
Super easy and delicious
I’ve tried several different recipes on allrecipes and believe this to be the superior recipe. Other recipes the shortbread and lemon are almost 1:1 and the lemon isn’t lemony enough. This recipe is probably 3/4 lemon and 1/4 shortbread and truly makes the lemon shine. Also I am lactose intolerant so I used lactose free butter and the bars still came out phenomenally!
Great taste, my family loved it! For us the crust was a little too thick. I would reduce it next time.
It’s easy and delicious. I’ve made it twice, my friends and family love them. Thank you for taking the time to share it.
I’ve made this recipe a few times now, and each time, my family has raved about it. It’s very lemony and not too sweet!
We love this recipe for lemon bars. I use oil instead of butter in the crust. Yummy
This is a great recipe! The only things I would say is that you might need to bake the crust a little longer than 15 minutes. Also, you might need to take the lemon bars out sooner than 30 minutes. Don’t let them get too brown!