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These lemon bars are dusted with powdered sugar for a snowy glow.
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 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. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.
Dietary Fiber: 0g
i have never made these but if it doesn't taste lemon enough just add more.@ 2/3 c.(3 lg. lemons)&some zest from the lemon.U can use juice from the bottle also. then don't add zest.But do add another TBS. of flour.They should b fine.I have never come across A good recipe from the package & i have been cooking 4 many yr.s now.
Blah, not very lemony. Next time I will use another recipe.
Initially I found this recipe on the butter carton decades ago, and they are still a favorite. I also add zest to the filling. So delish and beautiful!
The date on this recipe is 2007, but if I am not mistaken, Land O'Lakes first published this many, many years ago on their product box. I can all but guarantee that I have been making this recipe for nearly 40 years (under the name Lemon Butter Snow Bars), and I truly cannot estimate how many dozens of times I have made it. My sister is the only one who doesn't like it and that is because she doesn't like a lemon flavor at all. I could not find my very-well-dog-eared recipe today so looked it up online to confirm the ingredients and see a different name but it is definitely the same recipe. I make it with 3 changes:1) I always double it and bake it in a 13x9" pan (and will next time follow one reader's suggestions to triple the filling ingredients and another reader's to add vanilla to the crust). 2) I remove about a cup of the crust ingredients and set aside to sprinkle on top of the filling before the second baking.3) I add a generous handful of coconut to the filling.If you've never tried this recipe, don't pass it up. If you can keep it around long enough, it will hold for several days. Beware - once you make it, everyone will want you to make it again and again! P.S. I'd love to know when it was first published.
This is a very good recipe and we all love the bars. I always add 1/4 tsp of vanilla extract to the crust ingredients, to give the dough more of a shortbread flavor. I also love lemon, so I amp up the filling by doubling it (the recipe as written has a filling that barely covers the crust), and by adding the zest of two lemons. Without these changes, I would give the bars just four stars. We all like the bars with the changes and THEN they are worthy of 5 stars.
Very pretty bars and they were really easy to make.
Positively delish! I make these bars every Christmas. I have to bake an extra batch for my cousin who loves them!Land o Lakes cookie recipes are the best. I bake several of the cookie recipes including the raspberry almond thumbprint cookie, and the jumbo chocolate chip cookie. Sooo good.
I loved this recipe lemon is so refreshing and great for guests and family.
This recipe was both exact and absolutely amazing! It was so easy and frugal. I am so happy I can across this recipe. For a 1 week to pop pregnant woman who cant decide what to dessert on this was the perfect recipe of the night. Thank you!
I used to make this recipe years ago, but lost the recipe. I'm so happy to find it again!! I'm going to go make a batch right now. Delicious, but so light, you can easily eat too much before you know it!!
i first had this recipe years ago which my mother found on the back of a box of land o lakes butter. Over the years it has become a "family recipe". i prefer to spruce it up with citrus zest in the crust and filling.
Easy and delicious recipe. This is the one everyone will enjoy. I always have to make double batches. Took this to a Communion party and they were gone before anything else. Everybody loves anything with lemon.....Making some tonight while my hubby is sleeping he will love the surprise with his coffee tomorrow. :)
ilove this recipe and give it
First time I made these Lemon Bars my quilting group ladies loved them. Now, they keep talking about how good they are.
This is so easy and so delicious. I made them last fall when I had too many lemons in the house and I think I have made them almost every week for someone since. Not only are they delicious but they look so pretty on a plate.
This was a great recipe for the lemon bar lovers in the family! It was the best recipe I made so far...but if you plan to triple the recipe for a 9x13 pan, double crust and triple filling!
I loved this recipe, I made it for girls night and for my hunny and lets just say everyone was more than satisfied. It was quick,easy and delicious.
Perfect Recipe and very easy to make..
These bars are absolutely delightful! Only problem was there weren't enough of them using the 8x8 pan, so I will definitly double the crust and triple the filling, and use 4T of lemon juice vs the 3T...I lined my pan with parchment paper for easy removal from the pan and will do that again. Excellent recipe--thank you so much!
They were so easy to make. When I first tasted them I thought they were very good. Then i discovered the problem! They are extreamly addictive! Ifound myself waking from a sound sleep to rush in the kitchen to feed my new found addiction. I will make them again tomorrow following one of the reviewers directions for doubling the crust and trippling the filling in a larger baking dish. I increased the juice by 1 tablespoon and as a reviewer suggested added 1 teasponn grated lemon peel to the filling. I didn't bother with the garnish. I can't wait till tomorrow!!!
So easy! So delicious! You can't go wrong with this one. I like to add 1 tsp. grated lemon peel for extra flavor.
I make these bars all the time, they are so easy and the butter adds such a wonderful flavor. I'm asked to bring these to work and at Christmas gatherings every year.
I did not make this but ate some a friend made, itis awesome! She told me she doubles the crust and triples the filling. I usually don't eat things with lemon but this is really great.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2073
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Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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