Recipes // Desserts // Lemon Bars

Lemon Bars


By Dédé Wilson

Makes 16 squares



  • ½ cup (1 stick) unsalted butter, melted
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup plus 1 tablespoon all-purpose flour


  • 1 ¼ cups sugar
  • 3 tablespoons all-purpose flour
  • 2/3 cup freshly squeezed lemon juice
  • 3 large eggs, at room temperature


  1. Preheat oven to 350°F. Position rack in center of oven.
  2. Line an 8-inch square pan with aluminum foil and coat foil with nonstick spray; set aside.
  3. For the Crust: Whisk together the melted butter, sugar and salt in a medium bowl. Stir in flour just until combined. Pat into prepared pan in an even layer.
  4. Bake for about 20 to 25 minutes or very light brown all over the crust.
  5. For the Filling: Best to do this while crust is baking.
  6. Whisk together the sugar and flour in a clean bowl, then whisk in the lemon juice.
  7. Whisk in the eggs one at a time until combined. When the crust is done, turn the oven down to 325°F, pour filling over crust and bake for about 18 to 22 minutes or until set. Cool pan on rack.
  8. Bars are easier to cut if chilled for at least an hour.
  9. To cut, first lift edges of foil to bring the bars up and out of the pan.
  10. Peel foil down to expose sides of bars. Cut into 16 squares.
  11. Bars are ready to serve or store refrigerated in airtight container in single layers for up to 4 days.
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