Grandma’s Luscious Lemon Bars Recipe

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Grandma’s classic lemon bars recipe makes the perfect dessert or tea time treat. Made with simple ingredients, it has a buttery crust and a sweet, tangy lemon curd filling. You’ll have trouble eating only one!

Stack of lemon bars in front of a basket of lemons

How to Make Lemon Bars from Scratch in an 8 inch square pan

Ingredients for this Lemon Bars Recipe:

Ingredients for lemon bars
This lemon bars recipe only has a few simple ingredients.
  • 1 cup flour
  • 1/2 cup salted butter
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tablespoons lemon juice 

Step One: Prepare the crust.

Lemon bar crust ingredients in a mixing bowl.

In a medium sized bowl, mix together the flour and powdered sugar. Using a pastry blender or 2 knives, cut in the butter until it resembles course oatmeal.

Lemon bars crust pressed into an 8x8 inch baking pan.
Lining the 8×8 inch pan with parchment paper makes it easy to remove later.

Press into an 8 x 8 inch pan that has been lined with parchment paper and bake 20 minutes at 350 degrees.

Baked lemon bars crust.
The crust should be lightly browned and pulling away from the sides when it is baked.

Step Two: Prepare the lemon curd filling.

Lemon bars lemon curd filling ingredients in a white mixing bowl with a whisk.

Whisk together the eggs, sugar, baking powder, salt and lemon juice.

Lemon bars lemon curd filling in a baking pan.
Pour the lemon curd filling over the bake crust and bake again.

Pour the filling over the hot-from-the-oven crust and bake 20-25 minutes longer. The filling is cooked when the center is set.

Step Three: Let cool completely before cutting.

Place lemon bars pan on a cooling rack and cool completely.

Slab of lemon bars with icing sugar sprinkled over the top.
Wait until the bars are fully cooled before slicing.

Remove them from by the pan by lifting the parchment paper. Sprinkle with powdered sugar for a pretty finishing touch

Cut into 16 squares.

Slices of lemon bars on tiny serving plates.

How to store lemon bars.

Since lemon bars have a custard filling, it is recommended to store them covered in the refrigerator if they aren’t going to be eaten within a few hours.

I like to even store them in the freezer if I want to make them ahead for a future event.

Stack of lemon bars

How lemon bars became a family favorite recipe.

Although lemon recipes are typically thought of as Spring or Summer recipes, the first time I remember eating them was at Grandma’s house at Christmas time!

I was a freshman in college and she enjoyed baking special treats for me and my college friends. This recipe was a memorable one that has been a favorite ever since. Now, I find it is a great recipe to take to potlucks, bridal or baby showers, or family picnics.

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Grandma's Luscious Lemon Bars Recipe

Grandma's Luscious Lemon Bars Recipe

Yield: 16
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Grandma’s classic lemon bars recipe makes the perfect dessert or tea time treat. Made with simple ingredients, it has a buttery crust and a sweet, tangy lemon curd filling. You’ll have trouble eating only one!

Ingredients

  • 1 cup flour
  • 1/2 cup salted butter
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tablespoons lemon juice

Instructions

Step One: Prepare the crust.


In a medium sized bowl, mix together the flour and powdered sugar. Using a pastry blender or 2 knives, cut in the butter until it resembles course oatmeal.

Press into an 8 x 8 inch pan that has been lined with parchment paper and bake 20 minutes at 350 degrees.

Step Two: Prepare the lemon curd filling.

Whisk together the eggs, sugar, baking powder, salt and lemon juice.

Pour the filling over the hot-from-the-oven crust and bake 20-25 minutes longer. The filling is cooked when the center is set.

Step Three: Let cool completely before cutting.

Place lemon bars pan on a cooling rack and cool completely.

Remove them from by the pan by lifting the parchment paper. Sprinkle with powdered sugar for a pretty finishing touch.

Cut into 16 squares.

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2 Comments

  1. I just made this and can’t wait to have it with tea later today! It is still cooling off. Thank you for sharing quick, easy and delicious recipes!

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