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Lemon Square Bars
August 09, 2006

I wanted to use these for a bridal shower, so after an intitial trial batch, I made some minor changes. I increased the entire recipe by 25% to make a thicker bar. Decreased the butter in the crust by 2T. Lined my pan with Reynolds Release foil, and then sprayed with Pam. I very firmly pressed the crust into the pan, and baked at 315 degrees for 15 minutes-PERFECT! For the filling, I added 1T flour to thicken up the sticky filling a bit (I was serving this as a finger food!). I used Minute Maid real frozen lemon juice, and decreased the amount just slightly to counteract a slightly bitter aftertaste in the first batch. Then baked at 300 degrees for about 30-35 minutes until set-PERFECT. Everything was perfectly done, not too brown. Bars cut up very easily, didn't stick to anything with the foil. Dusted with powdered sugar, and put the squares on a nice serving platter. A real hit! Great, easy recipe with basic ingredients! Thanks so much!

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