Lemon Bars

"Don't blame me if you get addicted to these bars!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Nathalie C. photo by Nathalie C.
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by missmaz photo by missmaz
Ready In:
1hr 10mins
12 bars or so




  • For the base mix the butter into the flour and sugar.
  • Mix with hands until it clings together.
  • Press into a 13 x 9 x 2-inch pan.
  • Bake at 350°F for 20-25 minutes or until lightly browned.
  • For the filling, beat together eggs, sugar and lemon juice.
  • Sift together flour and baking powder.
  • Stir into egg mixture.
  • Pour over baked, cooled crust.
  • Bake at 350°F for 25 minutes.
  • Cool and sprinkle with powdered sugar.
  • Cut into bars.

Questions & Replies

  1. Is the base supposed to come out on top when it is done?? I made this yesterday. I followed the directions perfectly. I cut myself a piece today and the base was on top and the lemon part on the bottom. I'm confused.
  2. Why didn't my bars rise? I used the baking powder, it turned out flat.
  3. How do you incorporate the 2 flour parts which goes in the crust and which goes in the filling???? I'm going to post pictures once I make them I just need that one part and I will be completely done. Thank you!!
  4. How do I make this recipe for 24 bars in a 9 X 13 pan??? I'm not able to find a pan size in this recipe!
  5. I assume that the butter is softened?


  1. Taking other's suggestions; I used 1/2 c. lemon juice, the zest of one lemon, and beat the eggs for about 7 minutes before adding the remaining ingredients. I did not cool the crust before adding & baking the filling. They turned out great! They were completely set after 25 minutes in the oven. I think it helped to add the filling when the crust was still hot. I also lined the pan with foil (sprayed lightly with pam), leaving the edges long so that I could use the foil to lift the bars out of the pan once chilled. I do this with a lot of baked goods, so that I can put them on a cutting board and use a large, straight pizza cutter to cut them into nice bars. I found that they were easier to lift out and cut if they were chilled. Once lifted out of the pan and cut, I then let them come to room temperature before dusting with powdered sugar and serving.
  2. Absolutely delicious. I too increased the lemon zest, using the zest of one lemon. Nothing else to change. Easy and the taste is divine. As suggested by Mirj might give orange a go next time.
  3. "I BETCHA CAN'T EAT JUST ONE" These are not only EASY but if you like the taste of real lemon this is it!
  4. Di, I made these for my brothers fiancee, she just had minor surgery. So do you think she will notice the 3 that are missing? I had to taste them to be sure they were delicious! And then I got a tall glass of milk and helped myself to 2 more, heck it's the thought that counts :-) Great, simple, delicious recipe, thanks!!
  5. Hi Diana, I made these tonight for my hubby for a special treat, he loves lemon. These were just perfect, not too tart and not too sweet, just PERFECT. Thank you for sharing it with the Zaar family. I'll make this one again and again.


  1. Replaced 1/4 of flour with finely chopped pecans and increased the powdered sugar in the crust by 1/4 cup. Also added grated peel of one lemon. Parchment paper was a huge help. Beat the eggs for about 8 minutes before adding remaining ingredients (increased the lemon juice to 1/2 cup) plus the grated peel of another lemon. I also reduced the oven temp to 325 after the filling started to brown and increased the baking time. Amazing fresh lemon flavor!
  2. Hi Di! One little tweak that I made to your amazing recipe is this: Add 1/2 Almond Meal to the flour when making the crust. Just kneed it in with the flour, butter and sugar. Gives the crust a little something and makes it melt in your mouth shortbread goodness!
  3. We loved this recipe. I lined my pan with parchment paper because it is better for the environment than foil. I beat eggs 7 minutes until frothy. I used zest of one lemon and lemon juice from that. I used agrave syrup in place of the sugar since I am a a diabetic.
  4. okay, I don't even like Lemon Bars and these are amazing. This recipe made a believer out of me! I followed the advice of another reviewer and replaced 1/4 cup flour with 1/4 cup nuts (walnuts, sent through the processor first). Also grated rind of an entire lemon into filling. Best lemon bars I've ever had (which isn't that many because, as I said, I have never liked them until NOW). A new family favorite. Thanks!
  5. Base- used 2/3 of this recipe Filling- used 50% extra :)



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