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Lemon Bars

A 9x13 pan (you can use an 8x10 pan if you want the layers to be thicker.)
5 from 2 votes
Course: Dessert, Snack
Author: Critters in the Kitchen
Servings: 15
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Print Recipe

Ingredients  

Crust:

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ tsp salt
  • 1 cup butter (cut into small cubes)

Filling:

  • 1 ½ cup white sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • 2 medium lemons* (zest & juice (or 6 Tbsp lemon juice) - see note)

Additional Ingredients:

  • powdered sugar (for sifting over top)

Instructions: 

  • Preheat the oven to 350°. Grease a 9x13 pan (or an 8x10 pan if you want the layers to be thicker).
  • In a bowl, stir together the flour, sugar, and salt.
  • Add the butter (cut into small cubes) to the flour mixture and use a pastry cutter (or 2 knives together) to cut it all together until the mixture resembles fine crumbs.
  • Press into the bottom of the prepared pan and bake until golden around the edges - about 20 minutes.
  • In a bowl, stir together the sugar and flour.
  • Add the eggs and whisk to combine.
  • Add the lemon zest and juice and mix until combined.
  • Pour over the crust and bake an additional 20 minutes.
  • Cool then chill in the fridge for at least 2 hours. Sift powder sugar over the top before cutting into squares.

Notes:

*Lemon note - This recipe has half the amount of lemon juice that the original recipe called for, so it's not super tangy. Adjust to your taste preferences.
Make Ahead: This is best chilled, so it is a great make ahead dessert.