Tart lemon bars with a buttery crust and a tangy lemon filling make them a favorite.
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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
Heat oven to 350°F.
Combine all crust ingredients in medium bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs.
Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very lightly browned.
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.
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.
- 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.
Explore reviews fromour online community
I have made these lemon bars quite a few times for Christmas parties and get togethers. They have been a huge hit with everyone. I have used the Land O' Lakes butter, not the eggs, and use freshly squeezed lemon juice with the zest. Also, everyone has been asking for copies :)
I used freshly squeezed lemon juice.
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.
Crust was very tough. That ruined the bars. Filling and top was good, though.
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!
These were a big hit, and I'll definitely make them again sooner or later.
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