Fresh Lemon Bars

The first day of autumn is in 2 days… ahhh I can’t believe how summer flew by so quickly!

While it’s still summer, I decided to make a tart and perfect summer dessert- lemon bars! I’ve always been a huge lemon fan, so making lemon bars was a no brainer this weekend. These bars are easy to make and require basic ingredients. (The only ingredient you might not have is lemons)

picture by Anna Nguyen, AllRecipes

picture by Anna Nguyen, AllRecipes

This was my first time making lemon bars but the recipe is easy to follow so these came out great the first time- tasted just like the bakery! A crisp, shortbread crust on the bottom and a tart yet sweet lemon-ey filling. Some reviewers of this recipe actually commented about there being too much crust, but in my family you can never have too much crust! It’s about a 50/50 ratio, but if you prefer less crust, simply press less into the pan and reduce the baking time. Some people also said that lemon juice worked perfectly for them, but I prefer to use freshly squeezed lemon juice 🙂

Unfortunately, I’m in a time crunch right now (things have been very busy with school this season) so I didn’t take any pictures to share with you 😦 But I have included a few pictures from the original recipe site for your viewing pleasure. Trust me on this, if you love lemon bars, you must make these!

Happy baking and enjoy the rest of your summer!


picture by Louri May, AllRecipes

picture by Louri May, AllRecipes

The Best Lemon Bars

  • Servings: 36 bars
  • Difficulty: easy
  • Print

by Patti Schenck


  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 lemons, juiced (About 1/2 cup of lemon juice)
  • Optional: zest of one lemon (I added this and the flavor was perfect!)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of a greased (or foil lined) 9×13 inch pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour (and zest if using). Whisk in the eggs and lemon juice. Pour over the baked crust.
  4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After the bars have cooled, cut into 2 inch squares and sprinkle powdered sugar over top using a sifter or sieve.

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