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Lemon bars are a classic bar to make any time of year. This lemon bars recipe is one of the easiest you'll find.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
Combine all filling ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set.
Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.
Dietary Fiber: 0g
Love this recipe, so very good and always a hit!
I have been making this for years and years....I totally love it!!! I thought I had lost this recipe, I am so very glad to find it again!!
awesome, made one change and used key lime juice instead of lemon juice and added a little extra.
i have been making this recipe since I first saw it published in a women's magazine in the late 1970s or early 1980s. Back then the ad called them "Lemon Butter Snow Bars." Absolutely love it!
I just made this recipe and why is it that it did not rise? I am very disappointed
I make this recipe all the time for my family and they go nuts when I do! Have been making these for about 4 years and they are always delicious!! The best recipe for lemon bars, and very easy to make!
Always the best lemon bars!
When I was 6 years old I recieved a Land O'Lakes cookbook, and this was one of the recipes in it. I loved these bars so much I made them for every major holiday. Today, 20 years later, I am teaching my children how to make them. These bars are delicious, and a tradition in my family.
my husband is hard to please and loved these bars
I made this for my family and they loved it. I would not change anything. But..... added 1/8 teaspoon salt to both filing and crust.
i always double or sometimes triple the filling recipe. always asked for the recipe. adding coconut to this is a big hit as well as using lime as a substitute. as for the woman who said the "egg" product smelled rotten, maybe she should have smell the egg product before she used it or maybe the real eggs were rotten. Have been making this for over 30 years and never had a problem
This recipe is always a hit! I've been making these bars for almost twenty years! FYI this a very simple crust, and I use it to make other bars.
they are very good!!!
I have made this recipe with doubling the crust and tripling the filling quantities for a 13 x 11 inch pan for 30 years and the bars have been legendary and requested for every event. I always give Land O' Lakes credit. Loving all things Minnesotan!
Very lemony! I double the filling only because I find that the bars are very small and shallow if I don't.
This is an excellent recipe. Very easy and delicious. Love the lemon flavor!
Absolutely heaven. Not sure why the reviewer wrote tasted like egg or why she/he used egg at all considering the recipe does not call for egg. Made these many times, always a hit!
So easy to make when you need a dessert very quickly. My family and company truely enjoyed these lemon bars.
I make these lemon bars every Christmas. They are part of my cookie variety. Absolutely delicious! I put my in the refrigerator overnight before cutting them so the cut lines are smooth.
These are really delicious. I've tried other lemon bar recipes, but this one is best because of the buttery crust. The only thing I dont like is that the edges by the pan get a little dark whether I use glass or metal pan and/or by reducing the oven temperature. I can trim a little dark edge because everyone raves how great these taste.
I have already made these bars 3 times, they are excellent!
Made these for a family party this summer and was asked for the recipe and to please make them again for another family get together. Wonderful flavor and easy to make!
I hav eactually used this recipe for years,they used to be called lemon snow bars.they are always a hit where ever I take them . I agree with another reader I also ues powdered sugar in the crust instead of granulated sugar
These were delicious I just didn't like how it made a small pan.
Brought these to work, they were gone before noon.they work for lime bars too, or make lemon-lime bars.
It was crumbly at the crust. I used 2 eggs and the recipe product smelled like rotten eggs...And also the recipe product taste like egg. I was dissapointed i will never use this again. It was aWASTE OF INGREDIENTS
My sister and I love lemon bars and I have searched for a really great tasting recipe for it for years. My search is over! I love the tangy lemon in this bar. The crust is perfect, not crumbly, and there is plenty of yummy filling. I used fresh lemon juice for the bars. I made a change and doubled the recipe. I put it into a 9x13 pan, cooked it by the directions except added about 5 min. for the crust and 10 min. for the bars. They are perfect! I skipped the final coating of powdered sugar. If I was serving it to guests, I might have done another coating though. Thank you for such a fabulous recipe!
I only had one lemon which yielded two TBS of juice.Recipe calls for three TBS.No harm done . Certainy not too lemony!
Very easy to make. Great flavor. I was leary about the crust, having read the previous review. Aha! I used 1/4 C. powdered sugar instead of granulated. Crust was perfection.
I fixed this recipe today, it was real dry didn't taste at all like lemon.The bottom fell apart.Was real disappointed, because I love lemon.This recipe goes in the trash.
I use extra lemon juice for a little more tang. It's important not to overcook them, this kills alot of the flavor. The lemon part should be kind of mushy. If it browns too much they're overcooked.
They were okay. I've had better but unfortunately I can't find the better recipe.
I made these recently for my husband. Except for my small sample, he ate the rest of the pan. Very good, with a nice lemon flavor. I would make these again.
I have made this many times for my family.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2000
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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