This lemon bars recipe is an easy recipe that everyone, including kids and adults, loves! It’s a perfect summer recipe that’s crisp, tangy and refreshing like a cool glass of lemonade. Its sunshine yellow color adds a pop of color to the meal and because they’re so popular with guests, lemon bars and brownies are usually the first things to disappear at a potluck.
Lemon Bars Recipe
Crust
2 cups flour
1 cup butter or margarine, melted
1/2 cup powdered sugar
Filling
4 eggs, well beaten
2 cups granulated sugar
1/3 cup lemon juice (1 lemon)
1/4 cup flour
1/2 tsp. baking powder
Preheat oven to 350 degrees. Mix all the crust ingredients in a bowl. Press into a greased 9×13 pan. Make sure the edges are higher than the center to contain the filling. Bake the crust for 20 minutes or until it begins to brown.
Combine, eggs, sugar and lemon juice and mix well. Stir in flour and baking powder. Pour into the baked crust and bake 20 minutes at 350 degrees.
Bars are done when they are firm to the touch. Cut into small squares and dust with powdered sugar. These bars are extremely rich, so cut into small pieces.
This lemon bars recipe is from our Dining On A Dime Cookbook. For more quick and easy recipes your family will love, check it out here!
photo by: surleygirl
Carie says
May 12, 2011 at 10:55 amI recently discovered these lemon bars and have to say, they are fantastic!! They are definatly rich but good with coffee and tea! My kids LOVE them too!
Jan says
May 10, 2018 at 3:30 pmI just made the Lemon Bars for the first time and it certainly won’t be the last. So good!
New England Flybaby says
May 18, 2019 at 1:50 pmThese lemon bars look scrumptious! Does anyone know if this recipe freezes well? I was thinking of giving some bars to someone I know who LOVES lemon, but he lives alone, and may want to freeze them.
Jill says
May 20, 2019 at 7:26 amYes you can freeze them. You can freeze in layers – making sure there is wax paper or parchment paper between layers- or you can separate them on a cookie sheet, freeze then individually wrap. If you do them in layers you can just pull one layer out at a time and leave the rest frozen.
New England Flybaby says
May 28, 2019 at 5:02 pmThanks for your guidelines for freezing. I made these for Memorial Day, and my sister-in-law loved them! I have a question, though, as it was the first time I made these, and we have a new oven, which is a bit tricky with baked goods. (sigh)
The top crust was very light and crispy, very similar in texture to a “meringue”. Is that correct, or did I over-bake them? Sorry to need so much “hand holding”!
Jill says
May 29, 2019 at 9:21 amIt sounds like the crust turned out just fine. If they tasted ok too it was probably fine. Don’t worry one bit about asking questions at all. That is what we are here for and trust me I love to hear from people who are interested in learning these things. I know it is hard sometimes with a new oven to get use to it but after a few tries you will have it down. Just holler when you need too. 🙂