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Sunshine "Lemon Bars"


Lemon bars are a classic cookie, with a shortbread crust and a lemon "curd" filling, dusted with powdered sugar. It is said that Betty Crocker developed this recipe in 1963. There are different variations I've seen in countless recipes. I like this version, best, because the shortbread crust is made with confectioner's sugar, which gives it a super tender texture. For the filling, I've increased the fresh lemon juice and added extra lemon zest. I especially enjoy these bright and lemony tasting cookies with a cup of hot tea. (Recipe adapted from Sunkist). Please click on the source, my blog, to see how I made these.

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Rate this recipe 4.5/5 (52 Votes)


  • CRUST:
  • 1/2 cup butter, softened
  • 1 cup flour
  • 1/4 cup powdered sugar
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 2 eggs, beaten


Servings 24
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan.

Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip).

Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.)
Bake at 350°F for 15 minutes.

Sift the sugar, flour and baking powder.
Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust.
Place in a 350°F oven and bake for 25 minutes.

Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies.

Dust with powdered sugar and serve.

Store in an airtight container.

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