Around three times a year, I sell these lemon bars on campus.  Each bar is priced at $3—a price I've heard many complaints about. However, every single person I've sold them to has said it was worth it. I had a friend spend $30 one time. 

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Isabella Martin

All I can say is that these lemon bars are pure magic. They're cheap and easy to make and, for $3 a bar, are guaranteed to make your parents proud.  

Lemon Bars

  • Prep Time:20 mins
  • Cook Time:50 mins
  • Total Time:1 hr 10 mins
  • Servings:30
  • Medium


  • For the Crust
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter
  • For the Filling
  • 1 1/2 cups white sugar
  • 4 tablespoons flour
  • Rind 2 lemons
  • Juice 2 lemons at least 1/3 cup
  • 4 eggs
  • Powdered sugar for topping
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Isabella Martin
  • Step 1

    Preheat the oven to 350˚F. Assemble the ingredients needed for the shortbread crust (2 cups flour, salt, 1/2 cup powdered sugar, 1 cup butter).

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    Isabella Martin
  • Step 2

    Make sure the butter is slightly softened with a texture like ice cream. If you have time, you can just leave it out at room temperature.
    #SpoonTip: If you're lazy like me and just took your butter out of the fridge, microwave it for 20 seconds for the perfect texture.

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    Isabella Martin
  • Step 3

    Cream your butter, either using a whisk or an electric mixer on "low." Slowly add the salt and the powdered sugar.

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    Isabella Martin
  • Step 4

    Slowly add your 2 cups of flour, still beating on speed "low."
    #SpoonTip: If you want to avoid a huge mess, add the flour a little (i.e. 1/4 cup) at a time. Trust me, if you add it all at once, your kitchen will look like a coke factory.

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    Isabella Martin
  • Step 5

    After you've added ~1 cup of your flour, scrape down the edges of the bowl with your favorite spatula (I chose a snowman spatula).

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    Isabella Martin
  • Step 6

    Your dough should now have a rough texture with small peaks. Grease a 9 x 13'' baking pan and cover the bottom in dough.
    #SpoonTip: Use butter to grease your pan instead of PAM. It tastes WAY better.

    Isabella Martin
  • Step 7

    Pop the crust in the over for 20 minutes, or until golden brown. Let it cool for ~20 minutes before adding the filling. If you don't wait, the filling and crust in the final produce will separate.

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    Isabella Martin
  • Step 8

    Now it's time for the filling. First, grate the rinds of your two lemons. Try not to scrape your fingers.

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    Isabella Martin
  • Step 9

    Juice those same two lemons. If you're lucky like me, you'll have your grandmother's juicer from the 60's on hand and you can take some #vintage photos. If not, simply hand juicing will work. Just make sure your filling doesn't have any seeds in it!

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    Isabella Martin
  • Step 10

    With the mixer on "low," beat your 1 and 1/2 cups of sugar into your lemon mixture.
    #SpoonTip: Add more sugar if you want a sweeter bar, and less sugar/more juice if you want a tart bar.

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    Isabella Martin
  • Step 11

    Add your 4 remaining tablespoons of flour. Continue beating on "low."

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    Isabella Martin
  • Step 12

    Beat in the 4 eggs, adding them one at a time. Make sure you don't have any egg shell or lemon seeds in the filling!

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    Isabella Martin
  • Step 13

    Right after you're done beating in the eggs, pour the filling over the cooled crust. Do not let the filling sit! Bake at 350 ˚F for 30 minutes or until a knife comes out relatively clean.
    #SpoonTip: Sometimes, the edges of the lemon filling will crystallize and turn brown. This happens—it tastes fine, it's just ugly. You can easily cut it away.

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    Isabella Martin
  • Step 14

    Once the bars are done, let them cool down. Serve at room temperature with powdered sugar sprinkled on top.

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    Isabella Martin