Lovely Lemon Bar Cookies

"While on vacation this summer I enjoyed the book "Chocolate Chip Cookie Murder" by Joanne Fluke. Not only was the plot a fun read but the author interspersed some good recipes throughout the book. This is one of the recipes. I want to forward the book to my Zaar Used Media Swap partner today and I am posting the recipe here so I can try it later. The author did not indicate the serving size, prep time, etc. so I am guessing. I will update after I make the recipe. Prep time does not include cooling time."
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
1hr 15mins
12 bars




  • Preheat over to 350 degrees, rack in middle position.
  • Grease a 9 x 13 pan.
  • Cut each stick of butter into eight pieces.
  • Zoop it up with the flour and powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust).
  • Spread it out in a greased 9 x 13 pan and pat it down with your hands.
  • Bake at 350 degrees for 15 to 20 minutes or until golden around the edges.
  • Remove from oven - but don't turn the oven off!
  • Mix eggs with white sugar.
  • Add lemon juice & zest if you want to use it.
  • Add salt and baking powder and mix.
  • Add flour and mix thoroughly. (This will be runny - it's supposed to be.).
  • Pour this mixture on top of the pan you just baked.
  • Stick it back into the oven.
  • Bake at 350 degrees for another 30-35 minutes.
  • Remove from oven and sprinkle on additional powdered sugar.
  • Let cool thoroughly and cut into brownie-sized bars.

Questions & Replies

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  1. I have made Lemon Bars for years, and this is closest to my old recipe. Thanks for adding it QueenBee49444. The only changes I made were to add the zest of one lemon and 1 teaspoon of Lemon extract to the lemon mixture. Wonderful recipe! Thanks again!!!
  2. This didn't have as much lemon flavor as I would have liked. I think if I try it again, I will cut down on the sugar in the lemon layer and increase the lemon juice.
  3. I made these over Christmas... and will add them to my Christmas goodies to make. I have put them in my Book #232436 cookbook, so they will certainly be made many more times. Thanks Queen Bee!!!
  4. Very nice, though the lemon flavour wasn't as strong as I expected despite adding lots of lemon zest. It's a soft base, not a crunchy biscuit like other shortbread type bases, with the top being quite cake like. A very pleasant and subtle bar though.
  5. These bars are wonderful and I have been making them for years. When I volunteer to bring a dessert these are most frequently requested. To add insult to injury!!! I top them with cream cheese icing flavored with lemon juice and zest .... yum.....



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