Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

These lemon bars were a staple at my grandmothers house. She always had these light and wonderful bars around for a quick snack.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Mix the powdered sugar, flour and (cold) butter for the crust together with your hands (or a pastry cutter) and then press into the bottom of a greased 9X13 pan.
  3. Bake the crust for 25 minutes.
  4. While the crust is baking combine the filling ingredients: eggs, sugar, lemon juice, stir until just combined.
  5. After they are combined, add the flour and baking powder and stir to combine.
  6. Pour this mix over the baked crust.
  7. Bake again at 350 for 25 minutes.
  8. Sprinkle powdered sugar over the top while it is still warm.


Most Helpful

I agree... perfect recipe! Don't change a thing. Did fold in cold butter with a pastry cutter for a nice, flaky base. Yummy! Thanks for sharing!

Rookie with a few Ball jars January 01, 2011

These were perfect lemon bars. The instructions were clear and easy to follow. I needed only 1 large lemon and a few squeezes of a second to get the 6 tbsp of juice. I used margarine because I did not have enough butter, and it did not seem to affect the taste. I let the margarine go to room temperature, and I used a pastry cutter rather than my hands. The flour and baking powder didn't want to blend with the lemon/egg mixture, but I kept at it, and eventually, they were absorbed. Cooking times were perfect. I loved the crunchy top and sweet crust. The flavor was just right - lemony, not too sweet. My kids wanted to keep getting more. I feared they'd get stomachaches or be up all night, but they just loved them so much! My husband and I also loved them. I had 3. :) Thanks for an easy, delicious recipe the whole family loves.

Burned Toast December 08, 2008

I didn't read the other reviews until a few moments ago. I thought that something was wrong with my bars until I read the reviews. Mine tasted wonderful. But I thought the crust had come to the top and the filling went underneath. Then I discovered my crust had just stuck to the pan, it hadn't disappeared at all. I only lightly sprayed Pam on the pan before putting the crust in the pan since it is supposed to be a non-stick pan. Obviously it needed more spray since mine stuck. Hopefully overnight the crust will soften enough so that my non-scratch spatula can lift it completely up. If not we will just enjoy the part on the top two layers. It is a very unusual lemon bar...but boy does it taste good! Made for PAC Spring 2013.

CarrolJ April 04, 2013

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