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Lemon Square Bars

Lemon Square Bars

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
  3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
  4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
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Reviews

Jeannette
1600
9/15/2006

Have made this recipe many times -- the following changes make these bars a "5": Add 1 teaspoon grated lemon zest to crust. Reduce butter by 2 tablespoons. Bake until filling is set - may need to add 2-3 minutes depending on your oven and baking pan (I also bake crust an extra 2 minutes). Dust with sugar to disguise browning. Loosen edges of bars with a sharp knife while still warm. Chill or partially freeze bars to facilitate cutting. ------------------------------------------------------------------------------------------------------- For the reviewer wondering how to measure the juice: 1/2 cup + 2 tablespoons = 5/8 cup.

Molly
905
11/15/2008

After reading all the reviews and modifications, I was so confused as to what to do! I gave up and made it as is.... it was wonderful. Sweet and tangy, the crust was golden and crispy, they were excellent. So, do yourself a favor and DON'T read all the reviews and make a bunch of changes. This is a great, easy recipe I'll be making over and over again, because they're addictively yummy! One tip: when spreading the crust, put it in the pan in a lump and use a sheet of plastic wrap and your hands to smooth it out. It's really fast, doesn't stick and there's no mess.

Paige
742
9/16/2010

After reading the reviews, I made this recipe as follows: Crust is 3/4 cup powdered sugar, 3/4 cup softened butter, 1/4 tsp. salt, 2 cups flour. Mix that stuff and press into pan. I was worried that pressing the mixture into the pan would make them difficult to get out, but they came out just fine. Anyway, bake at 315F (yes, 315) for 15-18 minutes. They will be maybe the slightest bit golden in color. You do NOT want the crust to be browned all over or it will be much too crunchy. Now the filling: 4 eggs, 1 1/4 cups white sugar, 1 tsp. baking powder, 1/4 cup flour, 2 Tbsps. lemon zest (basically all the zest from the lemons you use), and 3/4 to 1 cup of fresh lemon juice. 1 cup of juice took me 5 lemons. This mixture will be pretty runny. Pour over baked crust and put this in the oven at 350F. Be sure to increase your oven temperature now. Bake for 20 min. Let these cool completely. This is crucial. Then sprinkle powdered sugar on top and store covered on the kitchen counter. I'm so glad I read everyone's reviews and was able to utilize their suggestions. That's what allrecipes is about. Sharing recipes and improving them. I will totally make these again. By the way, I used other people's changes because so many people complained that the crust was too oily. Trust me, with my revisions the crust was like a wonderful sugar cookie or shortbread and was plenty sweet and buttery with the 3/4 cup powdered sugar in the crust batter. A really great recipe! :)