Lemon Pie Bars

Lemon Pie Bars

471 Reviews 77 Pics
Recipe by  kukadog

“This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 32 bars



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
  3. Bake 15 to 20 minutes or until golden brown.
  4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
  5. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Share It

Reviews (471)

Rate This Recipe


This is a fairly standard and very reliable recipe for classic lemon bars. Any criticism of either too much crust, not enough filling, too sweet or tart, or not sweet or tart enough is purely subjective, and can easily be tweaked to suit individual tastes and preferences. Having made lemon bars many times in the past, and knowing that I like a thicker filling than the standard 4-egg filling for a 9x13" pan, I chose to use 1-1/2 times the filling for the same amount of crust, keeping all other measurements the same. I liked the addition of the lemon zest in this recipe, and found these to have the perfect balance of juice and zest for a just right sweetness and tartness. If possible, use either a non-melting powdered sugar, or sprinkle the powdered sugar right before serving, as it tends to melt into the bars quickly. I had a taste for something lemon today, and since these are so quick and easy to make they quickly satisfied the craving!



This is an great, simple recipe that I make with my 3 year old. If you halve the lemons and then nuke them for 10 seconds or so you can get a lot more juice. Super good.

Jackie P

Jackie P

I thought these lemon bars were delicious! I followed the recipe as it was printed, although I decreased the temperature to 340 and kept a close eye on things, because my oven bakes a bit faster than it should. There was just the right amount of crust and just the right amount of lemony topping. Although some reviews stated they didn't look very nice, I disagree! They looked fine when they came out, and after they cooled the top was certainly firm enough to withstand a sprinkling of powdered sugar. I'm definitely going to make these again, and i'm also going to try them with a mixture of lemon and lime juices.

More Reviews

Similar Recipes

The Best Lemon Bars

The Best Lemon Bars

Bake Sale Lemon Bars

Bake Sale Lemon Bars

Lemon Square Bars

Lemon Square Bars

Annemarie's Lemon Bars

Annemarie's Lemon Bars

Lemon Bars I

Lemon Bars I

Chef John's Lemon Bars

Chef John's Lemon Bars


Amount Per Serving (32 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Lemon Bars


next recipe:

Bake Sale Lemon Bars