Luscious Lemon Bars


Classic lemon squares are always a popular dessert at teas, luncheons, and  showers.  As an added bonus, you can make them ahead and freeze for up to one month.

Luscious Lemon Bars
Photo: Jennifer Davick; Styling: Kacy Carroll
Prep Time:
20 mins
Additional Time:
1 hrs 45 mins
Total Time:
2 hrs 5 mins
2 dozen


  • 2 1/4 cups all-purpose flour, divided

  • 1/2 cup powdered sugar

  • 1 cup cold butter, cut into pieces

  • 4 large eggs

  • 2 cups granulated sugar

  • 1 teaspoon lemon zest

  • 1/3 cup fresh lemon juice

  • 1/2 teaspoon baking powder

  • Powdered sugar


  1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

  2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

  3. Bake at 350° for 20 to 25 minutes or until lightly browned.

  4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

  5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

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