This delicate treat is made with fresh lemon and confectioners' sugar. Wonderful with tea.

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 Lemon Bars
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.

  • Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.

  • Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Nutrition Facts

169 calories; protein 2.4g 5% DV; carbohydrates 21.1g 7% DV; fat 8.6g 13% DV; cholesterol 51.3mg 17% DV; sodium 74.1mg 3% DV. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2005
I wrote this recipe...Use a 11" X 7" Pan. It will NOT come out right with a bread pan. Sorry for the confusion. Read More
(101)

Most helpful critical review

Rating: 3 stars
11/12/2009
Many of the four or five star ratings for this recipe are only after the reviewer made significant changes. A perfect recipe should be spot on accurate and not need doctoring with amounts of ingredients the ingredients themselves pan sizes or baking times. While I agree with a lot of the changes made they are no longer reviewing THIS recipe. As this recipe stands it is first too short on filling for this size pan. Most lemon bar recipes however do call for a two egg filling for an 8x8 pan or a four egg filling for a 9x13 pan. This recipe also calls for powdered sugar in the filling which I've never seen. I don't think it would be enough given the amount of lemon juice called for. So as written I believe this recipe has some problems and only merits three stars. I made this in a 9x9 pan although an 11x7 is fine too. I made the crust as written but made a couple of changes on the filling. I made 1-1/2 times the filling recipe and used regular granulated sugar instead of the confectioners' sugar called for. I baked the crust 15 minutes at 350 degrees and then another 15-20 minutes once the filling was added. The tartness and sweetness were just right and there was a better balance of crust to filling. I did observe however that I much prefer lemon bar recipes that call for a little flour in the filling as opposed to baking powder. All and all a nice altered version of this recipe but I'd much prefer a recipe that required no revision. Read More
(57)
127 Ratings
  • 5 star values: 61
  • 4 star values: 38
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
04/27/2005
I wrote this recipe...Use a 11" X 7" Pan. It will NOT come out right with a bread pan. Sorry for the confusion. Read More
(101)
Rating: 5 stars
09/20/2005
I thought this was one of the best lemon bar recipes I've tried. I loved the crust! I only needed to cook the lemon part for 20 minutes instead of 25. These were GREAT!!!! Read More
(80)
Rating: 5 stars
05/31/2007
these were a huge hit! i used parchment paper to line my baking pan and that made cutting a snap.... Read More
(68)
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Rating: 3 stars
11/11/2009
Many of the four or five star ratings for this recipe are only after the reviewer made significant changes. A perfect recipe should be spot on accurate and not need doctoring with amounts of ingredients the ingredients themselves pan sizes or baking times. While I agree with a lot of the changes made they are no longer reviewing THIS recipe. As this recipe stands it is first too short on filling for this size pan. Most lemon bar recipes however do call for a two egg filling for an 8x8 pan or a four egg filling for a 9x13 pan. This recipe also calls for powdered sugar in the filling which I've never seen. I don't think it would be enough given the amount of lemon juice called for. So as written I believe this recipe has some problems and only merits three stars. I made this in a 9x9 pan although an 11x7 is fine too. I made the crust as written but made a couple of changes on the filling. I made 1-1/2 times the filling recipe and used regular granulated sugar instead of the confectioners' sugar called for. I baked the crust 15 minutes at 350 degrees and then another 15-20 minutes once the filling was added. The tartness and sweetness were just right and there was a better balance of crust to filling. I did observe however that I much prefer lemon bar recipes that call for a little flour in the filling as opposed to baking powder. All and all a nice altered version of this recipe but I'd much prefer a recipe that required no revision. Read More
(57)
Rating: 5 stars
05/28/2007
You need to double the lemon filling part though! YUUUUUMMMMMM!!! Read More
(37)
Rating: 4 stars
12/20/2006
I'm normally not a fan of lemon bars but these were really good! My mother said this was one of the best desserts she'd ever eaten. The filling had just the right amount of "chewy gooey-ness". It tastes like it has sweetened condensed milk in it and I was really surprised to learn that it didn't. I'll definitely be making these again! Read More
(33)
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Rating: 3 stars
06/29/2007
I couldn't decide between making this recipe or "The Best Lemon Bars" so I made both yesterday. Friends and family adored and gobbled up "The Best Lemon Bars" and this batch went virtually untouched. Read More
(30)
Rating: 5 stars
07/04/2005
Light flaky shortbread type crust bottom. It perfectly balances the tart flavor of the lemon filling on top! It was awesome! Read More
(24)
Rating: 4 stars
12/10/2005
Really tasty! I doubled the recipe thinking I would make two batches but ended up using all most of the crust and all of the filling for one. Next time I will probably only double the filling and put it in a 11x9 pan. It needs a little more confectioner's sugar as it was a little to tart for me!! Read More
(20)
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