Lemon Bars

Delicate and tangy lemon bars are a lunch-box and picnic favorite. Try substituting lime juice for half of the lemon juice for a twist on an old classic. Serve these with brownies for a great flavor combination.

Serves: 16Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium

Serves: 16


  • 2 cups plus 6 Tbsp. all-purpose flour, divided
  • 1 cup plus 2 Tbsp. confectioners' sugar, divided
  • 1⁄8 tsp. salt
  • 8 Tbsp. unsalted butter, softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 6 Tbsp. fresh lemon juice
  • 1 Tbsp. grated lemon zest


  • Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with nonstick baking spray.
  • Combine 2 cups flour with 1 cup confectioners' sugar and salt in a bowl. Cut the butter into the dry mixture with 2 knives or a pastry cutter to make a crumbly mixture. Pat this into the bottom of the buttered pan. Bake crust for 15 minutes. Remove from oven and set aside.
  • Combine eggs, granulated sugar, 6 tablespoons flour, lemon juice, and lemon zest with a whisk in a bowl and pour the mixture over the baked crust.
  • Bake filling and crust for 25 minutes.
  • Cool completely, cut into 16 squares, and dust with remaining confectioners' sugar.