These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

Lemon Bars

all-purpose flour

butter, softened

confectioners' sugar

FILLING:

eggs, room temperature

sugar

baking powder

lemon juice

lemon

Much too sweet. I prefer a tangy lemon bar. I wont make these again but I will keep searching.

What's not to like about lemon bars??  Good, easy basic recipe for delicious bars.

Absolutely love this! We have a few pecan trees so I added 1/4 cup of pecan halves, ground in food processor to the crust and used the juice and zest of two lemons and it worked perfectly. Made three batches in a week...I'm a little obsessed with these lemon bars.

Perfect crust, crisp and buttery. The filling is delicately flavored and forms a crisp top, but I agree with some others tasters that it could be more generous. Next time, I will make most (use 3 eggs, and juice of one whole, large lemon)

I love these lemon bars! The filling and crust both have a nice texture. I was reading that some reviewers put lemon extract in their filling for more lemon flavor. I added an extra teaspoon of zest and an extra tablespoon of juice. This gave me enough lemon flavor. I will make these again!

These Lemon Bars are very good!  The lemon zest elevates the bars from ho hum to wow!  Next time, I'll grease the pan and add a couple of more tablespoons lemon juice.

I’ve been making this recipe for past 25 years. It’s the best! A tip though is to double the crust and triple the lemon filling part of the recipe and use the larger size casserole dish. Original recipe doesn’t have enough lemon filling.

It's a great recipe, however, I did tweak the recipe after reading other reviews that filling was pretty thin.  I made 1 1/2 of the recipe for the filling and I think it made the crust and filling a better ratio for flavor.  It did not change the cook time either.

A wonderful lemon bar recipe. I did use freshly grated lemon peel in lieu of the extract. Another trick I do to make it super easy to remove the bars from the pan is to lightly butter the pan then line with parchment paper which hangs over the edge of the pan a bit. I butter the pan lightly to keep the parchment paper in place. When the bars are done all I have to do is grab the ends of the parchment paper, pull everything out and place on a cooling rack. Clean up is also a breeze.

These were delicious! I followed the ingredients recipe exactly and cooked in a 9x9 pan. I cooked the completed bars for 20 minutes. Perfect!

the only complaint I have with this recipe is that I found it a little too sweet.But really this was the best lemon bar recipe I have ever made! thanks for the recipe.I will be making it again for sure.

Delicious and very easy to make! I'd make it every month of I could!

Wonderful. Crust light and flaky. Best lemon bar recipe I have ever made. I highly recommend it.

I think the crust would be a better thickness if this was made in a 7x11 pan; just a touch larger than the 8x8. Mine didn't cut as nice as the picture, but I didn't wait for them to cool completely; I was impatient to eat them. They taste very good, but the powdered sugar doesn't stick when you wait for the top to cool so it makes inhaling while eating rather uncomfortable. Overall, a success for my first lemon bars.

I've tried several lemon bar recipes, looking for the perfect one.  This is it!  I double the amount of lemon juice, though, to give them a little extra punch.  Don't skip the grated peel!  Just make sure you wash the lemon well before grating, and only include the yellow rind - none of the nasty white stuff. :)

This is so good. My family loved them. A go to recipe in this family.  It's family approved!

Excellent!  I added a small package of cream cheese to the lemon filling and my family loved it!

I made this for my husband and i used lemon extract which made it even a lemony taste. try it . U will love it.  I did and i dont even like the taste of lemons until i tried this recipe. yummm!

Delicious!!!  I gave the recipe a four star rating because  I didn't follow it exactly. People seem to get bothered when you modify it and then rate it high. I changed three things. Firstly, I left the cookie in for an extra five minutes, I found it too mushy on my first try. Secondly, I doubled the filling because I like it thicker like a lemon brownie. Lastly, I added about three (3) more tablespoons of lemon juice and lemon peel. While I liked the taste on my first try, my family wanted more of a lemon taste. The recipe is good we just wanted a little more. I guess my family is just greedy lol. We can't stop eating these.

Incredibly delicious! So easy and everyone loves them.  Always double the recipe in a 9x12 glass pan. Even than..no leftovers.Try them..you'll be so glad you did!!

My daughter, who doesn't really care for lemon that much, tried this and raved about it.  She called it the "best desert you've ever made, Mom."  I've made quite a few, and chocolate scones were her previous favorites.  Now she bugs me to make it again and again!  I recommend making at least double the recipe.  These are MUCH better than the expensive box mix you can buy!  Thanks so much for the great recipe!

https://videodam.tmbi.com/wp-content/uploads/2020/03/GOmuTsFV-Uot7Fvi8.mp4

Check out this video for how to make Lemon Bars

lemon bars

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 9

Author : Taste of Home

Ingredients

Instructions

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