This recipe is one my mom has been making for years. It was one of my favorite deserts growing up. I love lemon and these have a great lemon taste.
It is a quick, easy, and inexpensive desert. I usually have everything on hand to make them. I think they are also a great summertime dessert because they are not heavy.
I took them to a church dinner on Sunday and they were a hit.
Lemon Bars
1. Crust
- 1 cup butter
- ½ cup powdered sugar
- 2 cups flour
Mix powdered sugar and flour. Cut in butter. Press into 9×13 pan. Bake at 325 degrees for 20 minutes.
2. Filling
- 2 cups sugar
- 4 tablespoons flour
- 4 tablespoons lemon juice
- 4 eggs
Beat together until well mixed. Pour over warm crust. Return to oven and bake for 25 minutes. Sprinkle with powdered sugar. Cut when they are still slightly warm.
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{ 13 comments… read them below or add one }
Lynn, I report with slight embarrassment that after looking at this yesterday I got it stuck in my head so I got a lemon cake at Fred Meyer’s!
Maybe I should try making these…I really enjoy lemon desserts and pastries. I love lemon poppyseed scones with a little icing. Ooh la la.
Catherine, you should try these. They are really easy. They were one of the first deserts I could make when I started cooking. I love lemon too. Lemon pie, lemon cakes, anything lemon.
I want to make these as I love lemon desserts too. BUT, I’m the only one in the house that does!! Do you know if they can be frozen?
I have a recipe similar to this and freeze mine. Works great!
I have never frozen them. I think it might change the texture on these. But I think you could easily cut the recipe in 1/2 and make them in a smaller pan. They may be a little thinner or thicker depending on the pan and you may need to adjust the cooking time. But I would try and 1/2 it.
I love these!
Fish Momma, I am glad you like them. I think I could eat a whole pan by myself!
Yummy! I made these and got lots of compliments when I shared them with friends. I ended up cooking them for much longer than 25 minutes after adding the topping, as it didn’t seem to be setting. Should it still be runny coming out of the oven? How much of the setting happens as the bars cool? I assume that the oven should be the same temperature throughout the cooking process. Am I right?
@Naomi, I am glad you liked them. Yes, you use the same oven temp the whole time. They do set up some during cooling, but they should be mainly set up during cooking. It may just take longer in your oven. If you were happy with the results then cook them like you did. You might try to cut the time a little and see if they set up the rest of the way during cooling. But if it worked and you liked them you may just want to use the longer cooking time.
This look great I love lemon! I’m gonna try to make them.
Do you know how many bars you got out of this recipe?
The other day I made oatmeal cookies and I got 52 out of the recipe lol and we’re a small family so I don’t need that many. Thanks.
@Sara, It makes a 9×13 pan, so it depends on how big you cut them. I usually get 20-24 of them. I hope that helps.
I’ve been wanting to make this for the longest. I decided to try it today but realize I ran out of eggs.
anything I can substitute them for?
Thanks
@Sara, For some things you can use something in place of eggs, but because the eggs are one of the main ingredients in this, and help give it the custardy texture I really think you need them. Sorry.