Tangy Lemon Bars
tangy lemon bars

Tangy Lemon Bars

Tart lemon bars with a buttery crust and a tangy lemon filling make them a favorite.

The Story Behind the Recipe
30 min
1 hr 30 min



2 cups all-purpose flour

3/4 cup sugar

3/4 cup Land O Lakes® Butter softened


2 cups sugar

1/4 cup freshly squeezed lemon juice

4 large Land O Lakes® Eggs

2 teaspoons freshly grated lemon zest

1/8 teaspoon salt

1/4 cup all-purpose flour

1 teaspoon baking powder


1 cup powdered sugar

1 tablespoon Land O Lakes® Butter softened

1/2 teaspoon vanilla

1 1/2 to 2 tablespoons lemon juice

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in medium bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs.

  3. STEP 3

    Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very lightly browned.

  4. STEP 4

    Meanwhile, combine all filling ingredients except flour and baking powder in same bowl. Beat at medium speed until well mixed. Add 1/4 cup flour and baking powder; beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking 23-25 minutes or until top is golden brown. Cool completely.

  5. STEP 5

    Combine powdered sugar, 1 tablespoon butter, and vanilla in bowl. Beat at low speed, gradually adding enough lemon juice and scraping bowl often, until desired glazing consistency. Drizzle over cooled bars. Cut into bars.

Tip #1

- To cut bars into diamonds, make diagonal cuts across the length of the pan. Make a second set of cuts parallel to the short side of the pan.


5Fat (mg)
35Cholesterol (mg)
60Sodium (mg)
25Carbohydrates (g)
<1Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  June 19, 2016

I especially love the filling on these. The crust needed a bit more moisture so I tried four different alternatives... each came out better than the original recipe: Version 1) I increased the butter to a full cup (2 sticks) Version 2) I beat one large egg and added HALF of it to the recipe Version 3) I substituted confectioner's sugar for one of the cups of regular sugar Version 4) I added ¼ cup of vegetable oil with the butter.

— says Roger-Cyndy
  March 28, 2016

Good flavor but messy final product. Tough to get out of pan. Bottom crust very hard. Need to keep a clean edge on a very sharp knife when cutting bars. Perhaps first cutting in 4 and extracting 4 sections onto a cutting board to finish off cutting would have worked better.

— says Patricia
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