Rating: 4 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

A delicious lemon bar with a flaky buttery crust, in style of a shortbread cookie. A tart lemony filling, with the right amount of sweet and tart. I made this recipe up after years and years of trying to find the perfect lemon bar, and believe this to be the best. I hope you enjoy with your favorite cup of tea or coffee!

Recipe Summary

15 mins
33 mins
48 mins
24 bars


Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 7 x 11-inch baking pan with foil; spray with cooking spray.

  • Combine flour, 1/4 cup cornstarch, 1/4 cup powdered sugar, and white sugar in a bowl. Mix in the butter; and stir until well mixed and crumbly. Press mixture in bottom of prepared pan.

  • Bake in preheated oven until lightly golden, about 15 minutes.

  • Mix 3/4 cup white sugar, eggs, 2 tablespoons cornstarch, baking powder, lemon juice and lemon zest together in a mixing bowl using an electric mixer or wire whisk. Blend thoroughly.

  • Pour filling over hot crust. Return pan to oven and continue baking until filling is set, 18 to 20 minutes.

  • Cool completely before cutting into bars. Sprinkle with powdered sugar if desired.

Cook's Note:

The filling is made with cornstarch, not the typical added flour. Since I use cornstarch with my fresh berry pies, I thought let's give it a try! We have a lemon tree in our back yard so I had plenty of lemons to perfect this recipe. Also with the Land O' Lakes(R) butter campaign I wanted to make this the best buttery crust!

Nutrition Facts

95 calories; protein 1.2g; carbohydrates 15.1g; fat 3.5g; cholesterol 31mg; sodium 48.6mg. Full Nutrition