They are quite simple to make and taste absolutely amazing.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 36 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup confectioners’ sugar
- ¾ cup butter or margarine, softened
- 3 eggs
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- ¼ cup lemon juice
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan.
- Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.
- Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
- Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners’ sugar. Cut into squares.
- This is one of our most popular lemon bar recipes of all time — learn more:
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Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 33 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this recipe for years, it is my go to recipe for lemon bars. I usually bake this in an 8×8 or 9×9 pan so the lemon part is thicker. If I use a 9×13 I double the lemon mixture. I love lemon so I always add more lemon juice. Tip…make sure your crust is to the edge of the pan so when you pour the lemon mixture on top it does not seep under the crust and you have upside down lemon bars (Yes, I have had this happen, they are still delicious but just doesn’t look pretty).
Came out perfect!
These are by far the best lemon bars. I follow the recipe exactly, but I use a food processor for the crust and it comes out perfectly every time. Just put flour and confectioner’s sugar in first, then the butter (straight from fridge, cut into chunks) and pulse until combined and the consistency of cornmeal. Don’t process until it comes together. Dump the powdery crust mix into the prepared pan and press it into a crust, making sure it’s even. Continue as written in the recipe.
Loved it! super easy and they taste amazing! I thought the crust would be too bland but it worked nicely with the lemon flavor. They take about an hour and look so nice, I would definitely consider them for a bake sale of sorts.
These are good as written, but 2 additions made them over the top. First, add 1 tsp vanilla to the crust. And second, add a few drops of lemon oil (found in the candy section of a specialty grocery store, NOT essential oil). Also, the temp written is perfect for a glass baking dish.
very good recipe I make these a few times a month and always use this recipe
Gourmetmommy modifications make this the best.
I’m a lemon bar junkie and these were entirely too sweet for my enjoyment and not nearly lemony enough. If you prefer very sweet, then this is the recipe to follow.
it was fun to make but the batter was really sticky and was sticking to my tools and so it was hard to spread into pan.
I love to bake. I use many different baking websites, but allrecipes is BY FAR my favorite, and I would like to say: this recipe is amazing! I couldn’t wait for them to come out of the oven, so I tried some of the batter. It was DELICIOUS. I could not believe it. Later on 25 minutes later, I tried one and I said to my self. I am DEFINITELY making this again.
Easy and delicious!
perfect just as they are. I brought these to a cookie exchange so i made them a mini muffin pan for less mess. you’ll need to make a bit more crust but there was plenty of filling. The crust is sooo simple yummy and flaky. i do enjoy sour and sweet so i might add a bit of rind next go around. lots of people trying to complicate this recipe in an effort to make it better but really its perfect as is.
Turned out fantastic. It was the first thing to disappear at the baby shower.
I made these for a bake sale and they were very good I almost didn’t want to give them away! The lemon wasn’t overly strong, just right!
It just needs more lemon juice in it, otherwise it is very easy to make and makes a very nice lemon bar
I would make sure that you oil/line the pan very well. There lemon bars can stick to your pan very well.
Didn’t come out well at all. The lemon curd just didn’t bake and as the dough it just wasn’t turning into a dough so i had to cook it on low heat for a while. And it was too sweet. This was total fail for me.
Made this for my niece’s baby shower and everyone loved them!
3/24/19 – Super easy. Super fast. Super Yummy!
I over baked it a little but I enjoyed it. The minimum time was too much but then again I have a very weird cooking oven so it might not have been the recipe’s error but mine.
My household absolutely loved these bars. I used lemon juice from a lemon and added 1 tablespoon of grated lemon rind as suggested. I also put crust ingredients into pan while still crumbly not letting it get to a dough consistency. This makes it easier to spread. I used a metal spoon for that as the heat from my hand was melting the buttery crumbs. I will be making this for Christmas gathering. It is delicious!