Tangy Lemon Bars

Tangy Lemon Bars
10 Reviews
Tart lemon bars with a buttery crust and a tangy lemon filling make them a favorite.
30 min
Prep Time
Total Time
36 bars



2 cups
all-purpose flour
3/4 cup
3/4 cup
Land O Lakes® Butter, softened


2 cups
1/4 cup
freshly squeezed lemon juice
large Land O Lakes® Eggs
2 teaspoons
freshly grated lemon zest
1/8 teaspoon
1/4 cup
all-purpose flour
1 teaspoon
baking powder


1 cup
powdered sugar
1 tablespoon
Land O Lakes® Butter, softened
1/2 teaspoon
1 1/2 to 2 tablespoons
lemon juice


  1. Heat oven to 350°F.
  2. Combine all crust ingredients in medium bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs.
  3. Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very lightly browned.
  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. 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.

Recipe Tips

- 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.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 bar)

Dietary Fiber

Recipe Comments and Reviews


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.


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.


Hi Norene, sorry to hear the crust didn't turn out as expected. We'll take a look in the kitchens to see what could cause this. Thanks!


Crust was very tough. That ruined the bars. Filling and top was good, though.

Test Kitchen Comment
From: mallory
Hi Norene, sorry to hear the crust didn't turn out as expected. We'll take a look in the kitchens to see what could cause this. Thanks!
Posted November 10, 2015


These were a big hit, and I'll definitely make them again sooner or later.


The crust came out hard.


I made these for Easter and they were delicious!! Easy too. There are three steps to making them, but all three are simple. One tip -- go easy on the glaze. It's VERY sweet.


FABULOUS recipe! I've always made the other recipe which is alot more work. The only thing I think I would do is add some lemon zest to the crust. Everyone went wild over these and half the pan disappeared in no time. I like the glaze instead of the powdered sugar as well and I don't like overly sweet things. The flavor in these bars just explode in your mouth. Yum!


I made this recipe on March 24, 2011 and again on March 27th because everyone that tried it was asking for more! It is a 5 star recipe for sure. Be sure to let it cool completely before trying to cut it or it does not cut well and you will have to eat your mistakes. I know, as I got two extra pieces that way!


This was so easy to make and just wonderful to eat. We liked it so much I took a piece over to my neighbor who lives alone. She was thrilled.


This is a very good lemon bar recipe. I like the icing for the top instead of the powdered sugar. Very good,and easy.

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