They are very, very easy to make, and really fabulously delicious.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

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  • Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.

  • Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

  • Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

107 calories; 4.3 g total fat; 26 mg cholesterol; 33 mg sodium. 16.3 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (1007)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2008
These are easy and delicious. I hate when people review recipes and then say "Don't make the original recipe, use my changes". I like to follow the original recipe and then rate it for what it's worth. I liked this and thought they were tasty! Read More
(626)

Most helpful critical review

Rating: 2 stars
10/14/2009
My alterations make this a five star recipe, in my opinion, but as written, it needs work to suit my family. I like my lemon bars tart, not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min. Read More
(1150)
1303 Ratings
  • 5 star values: 736
  • 4 star values: 324
  • 3 star values: 126
  • 2 star values: 68
  • 1 star values: 49
Rating: 5 stars
05/08/2008
These are easy and delicious. I hate when people review recipes and then say "Don't make the original recipe, use my changes". I like to follow the original recipe and then rate it for what it's worth. I liked this and thought they were tasty! Read More
(626)
Rating: 2 stars
10/14/2009
My alterations make this a five star recipe, in my opinion, but as written, it needs work to suit my family. I like my lemon bars tart, not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min. Read More
(1150)
Rating: 5 stars
05/08/2008
These are easy and delicious. I hate when people review recipes and then say "Don't make the original recipe, use my changes". I like to follow the original recipe and then rate it for what it's worth. I liked this and thought they were tasty! Read More
(626)
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Rating: 5 stars
01/09/2007
DOUBLE the ingredients for the crust. And for the rest of the recipe DO what GOURMETMOMMY does-decrease temp to 350 degrees. Put in 9 x 13 enameled metal pan. Bake 15 min. For filling double flour and eggs use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min. With these changes to the recipe you will get delicious lemon bars! Do NOT use the original recipe! Read More
(419)
Rating: 5 stars
09/09/2007
I made these a few minutes ago and followed Gourmet Mommy's advice and will put it here so no one else has to scroll back 4 years!!---- (From Gourmet Mommy: My alterations make this a five star recipe in my opinion. I like my lemon bars tart not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same put in 9 x 13 enameled metal pan. Bake 15 min. For filling double flour and eggs use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min.) Now I did not use the food coloring and added 1/2 tsp lemon extract. I also used 2/3 cup butter on accident but the bars did not turn out too buttery or greasy. Delicious and I will be using this recipe during the holidays. Read More
(276)
Rating: 5 stars
04/20/2006
I've made these a bunch of times and they've always turned out great. Here's a piece of advice for the people who are having problems with the recipe. 1) Pay attention to your crust. Everyone's oven is different, and what works in one may not work in another. 2) TASTE the filling part!Not a spoonful, just a fingerfull before you pour it in. If it's too sweet, you'll know before you waste an entire batch. My roots are in the south, so I like them sweet :o) If you don't, though, try this and you may save yourself some heartache! Read More
(253)
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Rating: 5 stars
01/30/2009
I've made this several times now and several ways. I am rating it 5 stars for the original recipe and had no trouble at all covering the 9x 13 pan with the crust. I think the secret is to spread it with an angled cake frosting knife. I've also made this with GourmetMommy's suggestions (most helpful ratings) and really hated it (sorry) - WAY too sour - guess I'm a Southerner at heart and like the sweeter version? Last night for our potluck I made it as directed except used the Shortbread Crust recipe (on this site submitted by Angela) someone had suggested and doubled the original filling (had to cook a bit longer). It was yummy but very gooey and I like them a bit crunchier for lack of a better word. Totally LOVED the shortbread crust (you must try it this way) and the bars were gone within the first five minutes. For anyone out there - turn your oven down to 350 as all have said and watch it! My crust baked perfectly but some ovens are hotter. Just keep an eye on it until it's golden brown - about every 7-8 minutes. Read More
(231)
Rating: 2 stars
03/21/2003
I don't understand why this is a 5 star recipe if everyone who liked it altered it in one way or another. I followed the recipe exactly and the result was a burnt rubbery flavorless bar cookie. I would recommend finding another lemon bar recipe. Read More
(111)
Rating: 5 stars
02/10/2003
My husband loved these. I made them twice the first time as described by the recipe. The second time I reduced the pan size in half and lowered the temperature to 300 and cooked each phase untill goloden brown on top. They came out thicker and better! Read More
(72)
Rating: 5 stars
08/29/2002
These lemon bars were VERY good. I had some trouble with them though. I have NO idea how you all spread this dough to fit a 13x9 pan. It was too sticky so I put it in an 8x8 and cooked it for the same amount of time and it came out fine. I also had trouble cutting the bars. The bottom was very hard. I wanted to add more lemon juice since other reviewers suggested this but I didn't have more than 1/4 c. so I put in 1/2 tsp. lemon oil. That did the trick. I'll definitely make these again. Read More
(47)