A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing.

Lori
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.

    Advertisement
  • Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.

  • Bake in preheated oven until golden brown, 15 to 20 minutes.

  • Beat eggs in the bowl of a stand mixer until lightened in color.

  • Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.

  • Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.

  • Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.

Cook's Notes:

Store in refrigerator with waxed paper between layers.

For the best flavor, be sure to squeeze fresh lemons; it does make a big difference! Reconstituted lemon juice just is not the same!

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; 43 mg sodium. 16.3 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2015
I'm not sure why the flour and baking powder are necessary (some lemon bar recipes call for it other don't) but no matter - these are delicious. As I always do with lemon bars be it a 2-egg recipe in an 8" square pan (as I made) or a 4-egg recipe for a 9x13" pan I used 1-1/2 times the filling as I prefer a higher filling to crust ratio. Read More
(27)

Most helpful critical review

Rating: 1 stars
07/07/2016
awful recipe for the filling. runny even after browning the top as much as I dare. I set it out to cool then refrigerated it once it was cool. nothing helped. good crust recipe. Read More
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/27/2015
I'm not sure why the flour and baking powder are necessary (some lemon bar recipes call for it other don't) but no matter - these are delicious. As I always do with lemon bars be it a 2-egg recipe in an 8" square pan (as I made) or a 4-egg recipe for a 9x13" pan I used 1-1/2 times the filling as I prefer a higher filling to crust ratio. Read More
(27)
Rating: 5 stars
03/27/2015
I'm not sure why the flour and baking powder are necessary (some lemon bar recipes call for it other don't) but no matter - these are delicious. As I always do with lemon bars be it a 2-egg recipe in an 8" square pan (as I made) or a 4-egg recipe for a 9x13" pan I used 1-1/2 times the filling as I prefer a higher filling to crust ratio. Read More
(27)
Rating: 5 stars
06/09/2015
Made for Recipe Group. Outstanding! I used 1 1/2 times the filling cause I'm like Naples like the extra lemon hit! It did get very brown on the top before the filling was done enough but with powdered sugar on the top it covers all that up. Thanks for the recipe they were a hit at a surprise 30th birthday party! Read More
(6)
Advertisement
Rating: 5 stars
06/11/2015
Made this for the Buzz Recipe Group. I halved the recipe and baked it in an 8" x 8" pan. I used freshly squeezed lemon juice and freshly laid eggs. These lemon triangles smelled delicious while baking and tasted even better. According to the directions I was supposed to allow the baked lemon bars to cool before cutting well forget that - we couldn't wait thus the surface of the bars cracked as I cut them into triangles. Thanks for sharing your recipe Lori we loved these luscious delights! Read More
(4)
Rating: 5 stars
01/29/2015
Lemon bars have always been my favorite dessert. My husband and granddaughter liked the sweeter crust. You will also need to use the aluminum foil so the lemon bars do not stick to the pan. Read More
(3)
Rating: 5 stars
05/30/2015
Nice lemon flavor. I halved the recipe and used an 8x8 glass pan lined with parchment. Glad I used the parchment. Nice lemon flavor with a crisp crust. The crust took about 18 minutes in my oven. I poked holes in it before baking. The filling bake did take 25 minutes. The parchment made it nice and easy to remove the bars from the pan to a cutting board. The next day they tasted even better Read More
(2)
Advertisement
Rating: 5 stars
06/14/2015
Absolutely fantastic! Got raves at a BBQ party! Everyone wanted the recipe! Thank you for sharing such a winner!!! Read More
(2)
Rating: 5 stars
05/04/2015
Great lemon flavor. Made just as written no need for change(s). Made them for my brother's birthday as he is mad about lemon merange pie and a self professed expert on 'lemon' - he loved it. Definitely a keeper. Read More
(2)
Rating: 5 stars
06/02/2015
EXCELLENT! I wanted to participate in the recipe group this week but had no lemons yes I used lemon juice knowing that it would make a big difference as stated in the recipe. I read the reviews and followed Naples' suggestion of making 1 1/2 times the filling for a higher filling to crust ratio. The end result was outstanding. Next time I will use real lemons and see how much difference there is. The recipe group sure made a great choice this week! Thank you Lori for sharing this EXCELLENT recipe! Read More
(2)
Rating: 5 stars
06/07/2015
Recipe Group Selection: 30 May 2015 Wonderful! I halved the recipe and baked it in my stoneware pan. My DH tried them and said "wow they are very lemony". That is exactly what I was hoping for. I only had one lemon so I had to use bottled lemon juice to equal the 2.5 oz. Nice flavor simple to make enjoyed by all. Thanks Lori for sharing your recipe. Read More
(1)
Rating: 1 stars
07/07/2016
awful recipe for the filling. runny even after browning the top as much as I dare. I set it out to cool then refrigerated it once it was cool. nothing helped. good crust recipe. Read More