This lemon bars recipe is an easy recipe that everyone loves, including kids and adults! These lemon bars are crisp, tangy and refreshing like a cool glass of lemonade and they’re so delicious they’re hard to resist!
This lemon bars recipe is perfect for summer but great anytime! Its sunshine yellow color adds a pop of color to meals and potlucks! Because they’re so popular with guests, lemon bars and brownies are usually the first things to disappear at a potluck and this recipe is no exception!
Easy Lemon Bars Recipe
Ingredients
Crust
2 cups flour
1 cup butter or margarine, melted
1/2 cup powdered sugar
Filling
4 eggs, well beaten
2 cups granulated sugar
1/3 cup lemon juice (1 lemon)
1/4 cup flour
1/2 tsp. baking powder
Instructions
- Preheat oven to 350°.
- Mix all the crust ingredients in a bowl.
- Press into a greased 9×13 inch pan. Make sure the edges are higher than the center to contain the filling.
- Bake the crust for 20 minutes or until it begins to brown.
- Combine, eggs, sugar and lemon juice and mix well.
- Stir in flour and baking powder.
- Pour into the baked crust and bake 20 minutes at 350°.
The lemon bars are done when they are firm to the touch. Cut into small squares and dust with powdered sugar. These lemon bars are extremely rich, so cut into small pieces.
This easy lemon bars recipe is from volume 1 of our cookbook:
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I recently discovered these lemon bars and have to say, they are fantastic!! They are definatly rich but good with coffee and tea! My kids LOVE them too!
I just made the Lemon Bars for the first time and it certainly won’t be the last. So good!
These lemon bars look scrumptious! Does anyone know if this recipe freezes well? I was thinking of giving some bars to someone I know who LOVES lemon, but he lives alone, and may want to freeze them.
Yes you can freeze them. You can freeze in layers – making sure there is wax paper or parchment paper between layers- or you can separate them on a cookie sheet, freeze then individually wrap. If you do them in layers you can just pull one layer out at a time and leave the rest frozen.
Thanks for your guidelines for freezing. I made these for Memorial Day, and my sister-in-law loved them! I have a question, though, as it was the first time I made these, and we have a new oven, which is a bit tricky with baked goods. (sigh)
The top crust was very light and crispy, very similar in texture to a “meringue”. Is that correct, or did I over-bake them? Sorry to need so much “hand holding”!
It sounds like the crust turned out just fine. If they tasted ok too it was probably fine. Don’t worry one bit about asking questions at all. That is what we are here for and trust me I love to hear from people who are interested in learning these things. I know it is hard sometimes with a new oven to get use to it but after a few tries you will have it down. Just holler when you need too. :)
Thanks so much!
Thank you so much these lemon bars are by far better than the store kind or starbucks lemon bars.
So good!
Daisey
So glad you are enjoying them Daisey. I have to limit myself on how often I make them because I have no self control with them and could eat the whole pan. : )
Ever since I made them for the first time (around 2013 or 2014), they are a family favourite. Thank you so much for this delicious recipe.
You are welcome Natacha. I do love this recipe too and it is perfect for spring and summer especially. Thank you for “sticking” with us all these years. You guys are like dear friends.
You dear ladies are the Bomb!! I love your videos and generous hearts! And the affection you have for each other. I have learned so much from you. Thank you.
Oh Claire thank you so much for the encouragement and the sweet kind words and I have to say right back at you because we really do have the best faithful viewers!
I want to make these bars but have no lemons or lemon juice. I do have the powdered lemonade drink mix. Is there a way to substitute the drink mix or would it make it too sweet? I could cut down on the amount of sugar but by how much?
I am afraid I don’t know what to tell you on that one Irene – you could try it and see and leave out a little sugar but have no idea how much.