Mom’s Lemon Bars

These really are my mom’s lemon bars.  I’m not sure exactly where the recipe came from, but I think I remember her saying she cut it out of a magazine years ago, like before I was born years ago.

Lemon bars are one of my favorite bar cookies.  The zesty lemon, the buttery crust, the gooey center with the crunchy top covered in powdered sugar.  I love them, and I’m wishing right now I hadn’t sent so many of them up to Ben’s office!

I didn’t grease my pan because I figured there is so much butter in there, they won’t stick.  The crust didn’t, but some of the filling clung a bit to the sides of the pan.  You could spray the pan with cooking spray or grease it, but it wasn’t a disaster without doing so.  Do it if you’re worried about them sticking.

Mom’s Lemon Bars



  • 2 sticks (1 cup) butter, slightly softened
  • 1/2 cup powdered sugar
  • 2 cups flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups granulated sugar
  • 1/4 cup flour
  • zest of 1 lemon
  • 5-6 teaspoons lemon juice, from about 1 large lemon
  1. Sift together flour, powdered sugar and salt in a large bowl.  Cut in butter with a pastry blender until fine crumbs form and there are no huge chunks of butter.  Pat the crust mixture into the bottom of a 9×13 pan.  Bake at 350°F for 20 minutes.
  2. About 5 minutes before the crust is done baking, in the same bowl whisk all the filling ingredients together until combined and foamy.
  3. Pour filling mixture over warm crust, then continue to bake for 20-25 minutes.
  4. Dust with powdered sugar while bars are warm from the oven, then let cool completely before cutting.