| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 15 squares |
Ingredients
- 1 cup (2 sticks) butter, at room temperature
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar, plus more for sprinkling
- 4 large eggs
- 5 tablespoons fresh lemon juice (from about 2 large lemons)
- 2 tablespoons grated lemon zest
- 2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners’ sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes.
- For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.
- Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners’ sugar. Cut into squares and serve.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 311 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 4 g |
| Cholesterol | 82 mg |
| Sodium | 123 mg |
Reviews
Followed the recipe exactly. Family loved them.
A helpful tip: Parchment paper or foil-lined pan. It’s not in the instructions, so I thought I could go without because of the amount of butter. These have excellent lemon flavor – love them!
Fantastic! These lemon bars are the best. I made the short bread crust in the sauce pan, off the heat, adding the flour to the butter. Worked fine and less dishes to wash. For the filling I cut the sugar about 1/3 cup and added some honey that had crystallized, 2 Tbl.
I made these from scratch for the first time I used this recipe. Turned out awesome. I will never go back to the box again. And those times are perfect.
Can you use oranges instead of lemons for this recipe?
These are the best lemon bars I’ve ever made.. amazing. I make a gluten free version for my boyfriend, he loves them.
A bar with a lot of zing! Simple and easy to make. I’d probably add lemon extract next time to enhance the lemon flavor. Overall worth making!
This is now my favorite lemon bar recipe! I think the best part is the crust!! Delicious shortbread. I’ll be using this crust for other recipes! Yummy
Made these 2 days ago and my family is still talking about them! They devoured them! So easy and delicious! Now, the recipe says “room temp” butter, but clearly she melted hers. I am not a fan of recipe discrepancies because I’m not a professional baker so I dont like guessing while preparing a recipe. I softened mine, didnt melt it and it worked great. Maybe both ways work. Also, wouldnt be great to take on a picnic in the summer as they really need to be somewhat chilled or they get jelly’ish…. great right out of the refrigerator. Definitely allow to completely cool prior to power sugar!! Will make these again very soon!
Best lemon bars I’ve ever made! My go to recipe for life. Thanks Trisha!!