Lemon Bars, take two

The last lemon bar recipe that we tried was a bit too lemony for my taste.  So, this time we picked a lemon bar recipe that was a little bit less lemony, and I liked it better.  It’s also a bit easier to make because you don’t have to cook the filling before you pour it onto the crust.

But if you really love lemon, then you should probably make the lemon bars we shared last time.

Before you start, heat the oven to 350° F.

To make the crust, mix together the butter, sugar, and flour.

Press this into an ungreased 8×8 inch baking pan.

Bake for 15 minutes.  The edges of the crust should be slightly brown.

While the crust is baking, make the filling.  In a mixer bowl, beat the eggs, sugar, flour, lemon peel, lemon juice, and baking powder together for two minutes.

We were almost completely out of sugar, so we had to use a bit of brown sugar.  We’re happy to tell you that it worked just fine.

When the crust is done baking, pour the filling over the hot crust.

Put the pan back into the oven and bake for 20 more minutes.  It should be a little bit brown around the edges.

Cool the bars on a wire rack.  When they’re completely cool, sprinkle powdered sugar over them.

And then cut them into bars.

Simple Lemon Bars

1/3 cup butter (5 1/3 tablespoons)
1 cup sugar
1 cup all-purpose flour
2 eggs
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1/4 teaspoon baking powder
powdered sugar for topping


Heat oven to 350° F.  For 30 seconds, mix the butter on medium to high speed.  Add 1/4 cup of sugar, and mix until combined. Add in the 1 cup of flour until a crumbly mixture forms. Press into an 8×8 inch ungreased pan. Bake for 15 to 18 minutes or til the edges are brown.


While the crust is baking, mix the eggs, 2 tbs. flour, lemon peel, lemon juice, remaining 3/4 cup sugar, and baking powder.  Beat for two minutes. Pour over the warm crust. Put it back in the 350 degree oven and bake for about 20 minutes or until browned on the edges and the center is not jiggly.

Cool the bars on a baking rack.  When they are cool, sift the powdered sugar over the bars. You don’t have to, though.

Makes 20.


  1. Oven gloves Miss Lisey!!

  2. Got some lemon bar likin’ folks in this house. Gotta make these. Love Lisey’s tee!

  3. I think I recognize that recipe. 🙂

  4. I was tempted to make them, after your first post, but decided to wait until you tried this recipe. I think this recipe sounds better. I love the lemon flavor, but it can be over-powering, if it’s too much. Thanks for testing both recipes for us!

    I don’t always comment, but I sure do enjoy your blog posts! You do a lovely job!

  5. Hi Lisey!!! I am 9 years old and I think that your blog is so cool! I was hoping that you could check out my blog!! Its beautycutiecourtney.wordpress.com. You cant search it on Google yet so you have to search it in the search bar on the top of your computer. 🙂 I hope you grt the time to check out my blog!!!

    Bye!!! 🙂

  6. I have enjoyed your blog this last year. Keep up the good work…

  7. Well done Lisey! This slice is in my oven as I type and smells yummy! My 2 year old daughter helped me make this. You’re a great little baker I love reading you’re posts!

  8. This recipe seems to have a more reasonable amount of eggs 🙂 Can’t wait to try it!

  9. We moved into a house with a lemon tree, so I am looking forward to trying this recipe!

  10. We just made these and LOVED them!! Nice, mild, lemon flavor.

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