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.