Easy Peazy Lemon Squeezy Bars

"From Reynolds Wrap cookbook, I changed the name because I think it sounds more fun :)"
photo by Boomette photo by Boomette
photo by Boomette
photo by mersaydees photo by mersaydees
photo by diner524 photo by diner524
photo by TasteTester photo by TasteTester
Ready In:
1hr 10mins
36-40 bars




  • Preheat oven to 350°F
  • Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
  • Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
  • Press mixture evenly into parchment-lined pan. This is your crust.
  • Bake crust 20 minutes or until light brown; remove from oven.
  • Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
  • Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
  • Cool completely on a wire rack.
  • Use edges of parchment lining to lift bars from pan.
  • Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

Questions & Replies

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  1. Maito
    Made these with limes from our tree and they are oh so good! I followed Boomette and used 1/2 cup sugar in the curd, and it was just right for us. I made a half recipe in a brownie pan, but next time I will use a loaf pan, so they won't be so thin. Delicious!
  2. Boomette
    I made half the recipe and for me there is enough filling. Don't need to double it for me ;) For half recipe I needed 3/4 cup sugar but I used only 1/2 cup. It was perfect. And I used the zest of one lemon. I made the crust in the food processor like DIner suggested. Thanks Sarahbeth :) Made for Potluck tag
  3. mersaydees
    This is LEMONY FUDGY heaven! I took Diner's advice and used my food processor to make the crust; confectioners' sugar still flew out of its top -- even while I was holding it down! Still, I think it was much more controlled using the food processor. I think these are perfectly balanced for crust/filling. This is going into my Best of 2010 Cookbook. Thanks, SarahBeth, for a new favorite! Made for Veggie Recipe Swap.
  4. diner524
    I love lemon bars and this are FABULOUS!!!! I made 1/2 of the recipe and just finished enjoying one, hard not to go back and grab another, lol!!! It is very lemony and perfect balance, for my tastes, of crust and filling. The only thing I would do differently is to use my food processor for the crust, as mine was flying out of the bowl. Thanks for sharing this recipe. Made for Sweet Traditions Tag.
  5. J M.
    Quick and easy as promised and ever so yummy. Used the full amt of sugar and everything and it was fine, just enough for the family.


<p>I am Sarah.</p> <p>I am married to a wonderful man. He is a great Husband and Father.</p> <p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p> <p>I love to cook, and eat, and laugh, and drink and play.</p> <p>I have a wonderful life.</p> <p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p> <p><em>&nbsp;</em></p> <p><em>Get to know our family at www.itsavol.blogspot.com</em></p> <p><img src=http://i587.photobucket.com/albums/ss316/sarahbethevans/bfe23bac.jpg alt= width=477 height=639 /></p>
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