Lemon Bars II

Lemon Bars II


"This is a variation of the Lemon Bars I used to make. I preferred the lemon filling to be between the layers of dough so I altered my recipe."


servings 187 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together the 3 cups of flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 15 minutes.
  3. In a smaller bowl, stir together the egg whites and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust, then sprinkle the remaining crust mixture evenly over the top. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.
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  1. 39 Ratings


These are really worthy of 5 stars. I took the 1/2 of the "topping crust" and added the zest of the 3 lemons used for the 1/2 cup of juice and added 1/2 cup of toasted pecans. Everyone raved!

This was good but we only made half the crust, who wants to cover up good lemon flavor. Also we used whole eggs instead of only egg whites. Who wants lemon bars with no color?

These bars are lemony perfection! I did sprinkle the topping ontop of the lemon filling the first time but actually prefer to not put it on. I just dusted the top w/ sifted confectioners sugar b...