Menu Enter a recipe name, ingredient, keyword...

Lemon Bar Love! - 45 recipes

Google Ads

More Lemon Bar recipes

By

Blend: 1 cup granulated sugar 2 eggs, beaten 2 T

  • 1 cup flour
  • 1/2 cup powdered sugar
  • 1/2 cup butter
  • Cream butter and sugar together. Add flour, mix just until blended. Pat into an 8"x8" pan. Bake at 350* for 20 minutes or until barely golden.
3.5/5 (8 Votes)

By

PREHEAT oven to 350° F. FOR CRUST: COMBINE flour and powdered sugar in medium bowl

  • CRUST
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • FILLING
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 large eggs
  • 2/3 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 drops yellow food coloring (optional)
  • 1 tablespoon grated lemon peel
  • Sifted powdered sugar (optional)
4.2/5 (5 Votes)

By

Preheat oven to 350 degrees

  • FOR CRUST, CREAM:
  • 1 1/2 sticks unsalted butter, softened (12 Tbsp), plus more for pan
  • 1/2 cup powdered sugar, sifted
  • 1 1/2 cups all-purpose flour, sifted
  • 1 cup sweetened shredded coconut, toasted
  • 1 Tbsp. minced lemon zest
  • 1/2 tsp table salt
  • FOR THE LEMON CURD, WHISK:
  • 4 eggs
  • 4 egg yolks
  • 1 cup granulated sugar
  • 1/4 cup minced lemon zest
  • 3/4 cup fresh lemon juice, strained
  • Pinch of salt
  • 4 Tbsp. unsalted butter, cubed
  • Powdered sugar
  • Sweetened shredded coconut
4/5 (1 Votes)

By

Preheat oven to 350°F. Grease and flour 13 x 9-inch pan

  • 1 package Duncan Hines® Signature Lemon Supreme Cake Mix
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 can (14 oz.) sweetened condensed milk
  • 1/2 cup lemon juice
3.3/5 (15 Votes)

By

Preheat oven to 350 degrees

  • Shortbread Crust:
  • 3/4 cup butter softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 cups plus 3 tablespoons all-purpose flour divided
  • Lemon Filling:
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 2 teaspoons grated lemon zest from about 2 large lemons
  • 2/3 cup freshly squeezed lemon juice from 3 to 4 large lemons
  • 1/3 cup milk
  • Additional confectioners' sugar for sprinkling on top
0/5 (0 Votes)

By

1. Preheat oven to 350° with rack in center position

  • Cooking spray
  • ½ cup unsalted butter, softened
  • 3½ cups granulated sugar, divided
  • 1 large egg, lightly beaten
  • ½ Tbsp. vanilla extract
  • 3 cups all-purpose flour, divided 5 whole large eggs
  • 1 large egg yolk
  • 1½ Tbsp. fresh lemon zest, plus ¾ cup fresh juice (from 3 lemons), divided
  • Powdered sugar
0/5 (0 Votes)

By

Got this recipe from Anna Olson - one of my favorite bakers !!

  • BASE:
  • 2/3 cup graham crumbs
  • 1/2 cup flour
  • 1/2 cup coconut
  • 1 tbsp sugar
  • 1/3 cup melted unsalted butter
  • FILLING:
  • 1 tin of sweetened condensed milk
  • 5 large egg yolks
  • 2/3 cup fresh lemon juice
  • 2 tsp lemon zest
0/5 (0 Votes)

By

PREHEAT OVEN TO 350. LINE A 9 X 13 BAKING PAN WITH PARCHMENT PAPER MAKING SURE TO LEAVE SOME OVERHANG FOR EASY REM...

  • 1 and 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened
  • FOR THE LEMON FILLLING
  • 1 and 1/2 cups granulated sugar
  • 1/4 cup all purpose flour
  • 4 large eggs
  • 1/2 cup fresh lemon juice
0/5 (0 Votes)

By

1. Heat oven to 350 degrees F 2

  • CRUST:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 cups flour
  • 1/4 tsp salt
  • FILLLING:
  • 3 cups sugar
  • 6 large eggs, beaten
  • lemon zest of 1 lemon
  • 1 cup lemon juice, fresh or bottled
  • 1 cup flour
  • TOPPING:
  • 1/2 cup powdered sugar
0/5 (0 Votes)

Any burning questions? Our chefs answer!

THE BEST HOMEMADE LEMON BARS Amy's Lemon Bars