Lemon Bars

Makes 24 bars


  • 1 ¾ cups all-purpose flour
  • ½ cup powdered sugar, plus additional for garnish
  • ¼ tsp salt
  • ¾ cup salted butter, softened
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 2 tsp grated lemon zest
  • 710 cup lemon juice
  • 2 tbsp all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt


  1. Preheat oven to 350°F. Line a 13×9-inch baking pan with parchment paper, extending the paper over the edges. Lightly spray paper with nonstick cooking spray; set aside.
  2. For crust, in a large mixing bowl combine flour, ½ cup powdered sugar and salt. Beat with an electric mixer on low until combined. Add butter; beat on medium just until crumbly. Press mixture on bottom and ½ inch up the sides of the prepared pan. Bake for 20 minutes.
  3. Meanwhile, in the same bowl, beat eggs, granulated sugar, lemon zest and juice, flour, baking powder and salt with a mixer on medium-high for 2 minutes until light and fluffy. Pour evenly over hot crust.
  4. Bake for 20 to 25 minutes more or until edges are lightly browned and center is set. Cool completely in pan on wire rack. Just before serving, use edges of paper to lift uncut bars out of pan. Place on cutting board. Lightly sprinkle with additional powdered sugar; cut into bars.

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