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+ servings

Lemon Bars

Vera Stewart
Vera, my grandmother, was quite the hostess. She was known for having friends in for teas and special celebrations. The crystal sandwich platter was hers. The lemon bars would shine like the sun from her dining room table. The perfect balance of sweet and tart and are great in the afternoon or following a heavy meal.
5 from 1 vote
Course Dessert
Servings 100 squares



  • Floured baking spray
  • 4 sticks unsalted butter
  • 1 cup confectioners’ sugar plus more for garnish
  • 4 cups all-purpose flour


  • 4 cups granulated sugar
  • 1 ⁄2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 8 large eggs beaten
  • 3 ⁄4 cup freshly squeezed lemon juice 1 teaspoon lemon zest


  • Preheat the oven to 350°F, and grease a half sheet pan (13 x 18 inches), with edges, with floured baking spray.
  • Melt the butter in a large bowl in the microwave.
  • Add the confectioners’ sugar and flour to the melted butter and mix until well blended.
  • Press into the greased half sheet pan.
  • Bake the cookie base for 15 to 20 minutes or until golden brown.
  • While the crust is baking, make the lemon filling; stir together the sugar, flour, and
  • baking powder in a large bowl.
  • Add the eggs, lemon juice, and lemon zest and mix until well blended.
  • Pour the mixture over the hot crust and bake for another 20 to 25 minutes.
  • Let the bars cool completely.
  • Sprinkle with confectioners’ sugar and cut into 1-inch squares.


  • This pan will be very full and the lemon filling will go to the top of the pan. Be very careful when placing the pan in the oven for the second bake. The half sheet pan is the perfect height for the lemon bars, but I also suggest aluminum foil on the rack below the pan in the oven in case it spills over.
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