Lemon Bars

Sweet, tart lemon bars with a soft cookie base.

This recipe is easy to make adjusments to if you don’t have all the exact ingredients. You can use margarine instead of butter, and use a bottle of lemon juice instead of fresh squeezed lemons.

Preheat the oven to 350 degrees F.

Optional:  Line a 9×13 baking pan with parchment paper to make for easy removal.




  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract

Lemon filling:

  • 5 eggs
  • 1 3/4 cups granulated sugar
  • 1/3 cup all-purpose flour, sifted** ( to prevent ugly lumps of flour!)
  • 3 large lemons, juiced (approximately 3/4 cup)

        ♦  1/2 cup confectioners sugar, for topping



Preheat the oven to 350 degrees F.

To Prepare the Base of the lemon bar…

  1. Cut the butter up and when it’s room temperature, stir in the vanilla.
  2. Use an electric mixer to blend the butter mixture together with the sugar, and flour.
  3. Press it into the bottom of a prepared baking pan (9×13).
  4. Bake the base/crust for 16-18 minutes or until light golden brown.

While you’re waiting for the base to bake, start preparing the lemon bar filling.

  1. Sift the flour and sugar together.
  2. Add the eggs and lemon juice. If the lemons don’t squeeze enough juice out, add a few more tablsepoons of bottled lemon juice.
  3. Stir until incorporated and sugar is dissolved.
  4. Pour over the baked crust and place it back in the over for another 20-22 minutes.
  5. DONT OVERBAKE. The bars may not look done but they firm up as they cool.
  6. This is where you will be glad you used parchment paper to line the baking pan. Use a knife to slide around the edges of the pan. Gently and quickly lift the bars out holding onto the edges of the parchment paper.
  7. Use a sifter to sprinkle confectioners sugar over the bars, after they have cooled completely.
  8. Store in the refrigerator for up to 1 week, or place them in the freezer in an airtight container and snack on them as you please.

Yields between 20-30 servings depending on what size you prefer to cut them.




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