Lemon bars are my favorite dessert, right up there with a good bowl of ice-cream. I love the mixture of the sweet and the tart that comes together in these lemon bars. I love lemon bars so much we served them at our wedding!

These lemon bars are based on a recipe I got in my cooking class in college. It may have originally came from Better Homes and Garden, I know a lot of our recipes came from there. I was surprised to learn that something so good and such a crowd pleaser is something that is just as easy to make as a cake or brownies.

This easy lemon bar recipe is my go-to for taking desserts to a gathering.  They are easy to make and are a hit. Not to mention they stand out from all the cookies and chocolate desserts.  I took them to a baby shower this last week for my sister-in-law and the plate was left empty.  I volunteered to make them because I knew if I made a pan with no where to take them, I would ‘accidentally’ eat the whole thing myself. It has happened before. Better to play it safe right?!

The secret to these lemon bars is to use a fresh lemon and to not over bake them.  If you don’t have a fresh lemon on hand, don’t stress it. You can still make them with bottled lemon juice but the fresh lemon and zest does add just a little to these delicious treats. 

Yield:  9 x 13 pan, cut into 16-20 small bars

Time: 45 minutes


  • 2 c flour
  • 1/2 c powdered sugar
  • 2 T cornstarch
  • 1/4 tsp salt
  • 3/4 c butter
  • 4 slightly beaten eggs
  • 1 1/2 c sugar
  • 3 T flour
  • 1 lemon peel, zested
  • 3/4 c lemon juice (fresh or bottled)
  • 1/4 c milk


  • Step 1

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan, I like to use glass. You can line it with parchment paper or heavily grease the pan with cooking spray.

In a large bowl combine the flour, powdered sugar, cornstarch, and salt. Using a pastry cutter, or two butter knives, cut in butter until the mixtures resembles course crumbs.


  • Step 2

Press mixture into the bottom of the greased pan. You want to press just enough that the mixture will stay firm, but not so hard that you make it into a giant rock of flour. Press using your fingertips and you should be just fine. As it cooks the butter melts to hold the crust together. Bake at 350 for 18-20 minutes or just until edges begin to golden.

While the crust is baking begin the lemon filling. In a large bowl beat eggs, sugar, and flour together. Zest the lemon peel. Add lemon peel, lemon juice, and milk to the filling. Mix until smooth.


  • Step 3

When crust is done, pour lemon filling over hot crust.


Return to the oven and bake for 15-20 minutes more. Bake until the center is set. You can check by gently moving the pan, if the center jiggles continue baking until center no longer moves.

Remove pan and allow to cool. Sift powdered sugar over the top.






Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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