Lemon Pie Bars

    Lemon Pie Bars

    (717)
    5saves
    1hr


    630 people made this

    About this recipe: This is a really easy recipe that my mom made before the lemon bar "rage" was on! Thick skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters -- nowhere near as good!

    Ingredients
    Makes: 32 

    • 280 g all-purpose flour
    • 60 g confectioners' sugar
    • 225 g butter, softened
    • 4 eggs
    • 300 g white sugar
    • 120 ml lemon juice
    • 1 tablespoon lemon zest

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
    3. Bake 15 to 20 minutes or until golden brown.
    4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
    5. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (717)

    Reviews in English (712)

    by
    967

    This is a fairly standard and very reliable recipe for classic lemon bars. Any criticism of either too much crust, not enough filling, too sweet or tart, or not sweet or tart enough is purely subjective, and can easily be tweaked to suit individual tastes and preferences. Having made lemon bars many times in the past, and knowing that I like a thicker filling than the standard 4-egg filling for a 9x13" pan, I chose to use 1-1/2 times the filling for the same amount of crust, keeping all other measurements the same. I liked the addition of the lemon zest in this recipe, and found these to have the perfect balance of juice and zest for a just right sweetness and tartness. If possible, use either a non-melting powdered sugar, or sprinkle the powdered sugar right before serving, as it tends to melt into the bars quickly. I had a taste for something lemon today, and since these are so quick and easy to make they quickly satisfied the craving!  -  08 May 2009  (Review from Allrecipes US | Canada)

    by
    454

    This is an great, simple recipe that I make with my 3 year old. If you halve the lemons and then nuke them for 10 seconds or so you can get a lot more juice. Super good.  -  07 Sep 2003  (Review from Allrecipes US | Canada)

    by
    318

    I thought these lemon bars were delicious! I followed the recipe as it was printed, although I decreased the temperature to 340 and kept a close eye on things, because my oven bakes a bit faster than it should. There was just the right amount of crust and just the right amount of lemony topping. Although some reviews stated they didn't look very nice, I disagree! They looked fine when they came out, and after they cooled the top was certainly firm enough to withstand a sprinkling of powdered sugar. I'm definitely going to make these again, and i'm also going to try them with a mixture of lemon and lime juices.  -  29 Jun 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate