Annemarie's Lemon Bars Recipe -
Annemarie's Lemon Bars Recipe
  • READY IN 55 mins

Annemarie's Lemon Bars

Recipe by  

"Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!"

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Ingredients Edit and Save

Original recipe makes 16 bars Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  3. Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  4. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2007

These are wonderful lemon bars! After reading some reviews about too little lemon filling, I made a couple adjustments. I kept the crust the same but pressed it into a 9x9 pan and baked for 10 minutes. Then I increased the lemon filling to 1 1/2 times the amount in the recipe. This gave me the perfect ratio of crust and filling! Perfect balance of sweet and tart.

Most Helpful Critical Review
Jul 31, 2005

While these did turn out okay, it's definitely not was I was looking for. It makes a really thin bar, I wanted something thicker. It tastes fine, but I will never make again, or if I do, I will triple the filling. THOROUGLY DISAPPOINTED!

Apr 12, 2006

I've been making these for about 6 years from this recipe. They are so delicious. I always make four batches. I use two batches in a 9 x 12 pan and they are just right. Everyone requests them and they get eaten up fast.

Mar 05, 2010

Even my boyfriend who doesn't like sweets kept raving about this one. I did have to add about an extra tablespoon of butter into the crust. Also, when I was looking over the recipe it didn't look like there would be enough filling so I changed the serving size to 24 (original recipe makes 16). So - leave the crust measurements the same and multiply the filling measurements by 1.5.

Mar 31, 2008

These were and are wonderful! I'm actually eating one right now as I type this! I have made these Lemon Bars a few times now and love the outcome...I'm completely addicted! lol I did change a few things to make it more to my liking. For instance, I baked the shortbread like crust for 15 mins instead of the 20 the recipe called for. I also added WAY more lemon juice...about 1/4 cup actually. :) My husband and I decided that we wanted more lemon taste. Thanks for a GREAT recipe that I will make all the time! :)

Aug 12, 2007

These were fantastic! I had several lemon bar recipes to try, and I chose these specifically because some reviewers said there was not enough filling. I like more crust than filling (I must be the only one!), but no one else complained that there was not enough filling. The crust was nice and thick, and had a great shortbread taste. The filling is not too sweet, and had a perfect amount of lemon flavor. I will make these again.

Mar 02, 2005

I have been baking for many years, and this is the BEST lemon bar recipe I have ever come across. I would suggest cooking the crust for five minutes less than the recipe says.

Feb 03, 2008

I made this for a bake sale, and they were snapped up! Delicious taste! I cut the sugar in half and added some more lemon juice since I have a "sour" tooth. Overall, mouth-watering.


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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