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Lemon Pie Bars


"This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!"
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servings 136 cals
Original recipe yields 32 servings (32 bars)


  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
  3. Bake 15 to 20 minutes or until golden brown.
  4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
  5. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 571
  1. 728 Ratings

Most helpful positive review

This is a fairly standard and very reliable recipe for classic lemon bars. Any criticism of either too much crust, not enough filling, too sweet or tart, or not sweet or tart enough is purely su...

Most helpful critical review

This was OK, but not great. Crust was a little too thick, it over powered the filling. Maybe it would be better if you used the same amount of crust and spread in a jelly roll pan, then made 1...

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Most positive
Least positive

This is a fairly standard and very reliable recipe for classic lemon bars. Any criticism of either too much crust, not enough filling, too sweet or tart, or not sweet or tart enough is purely su...

This is an great, simple recipe that I make with my 3 year old. If you halve the lemons and then nuke them for 10 seconds or so you can get a lot more juice. Super good.

I thought these lemon bars were delicious! I followed the recipe as it was printed, although I decreased the temperature to 340 and kept a close eye on things, because my oven bakes a bit faste...

I'm not sure why everyone keeps cutting the crust recipe in half. It's just fine as long as you DOUBLE the filling. I didn't have enough lemon juice, so I used half a cup of lemon juice and half...

Definitely a good lemon bar, but not lemony enough. I have made this many times now and I add the zest of a full lemon to make them really tangy. If you add more lemon juice they can get too run...

I followed the recipe exact, making no changes. I found that baking the crust for 15 minutes was exact as was baking the filling for 20 minutes. I had no problems with burning or overdone anythi...

Awesome, Awesome, Awesome!!! I used 2 lemons for the juice and zest!! Drizzled with a thin frosting made with powdered sugar and lemon juice for a little extra zing and sweetness.

The first time I made these I followed the recipe exactly and thought that there was too much crust. So I made them again and cut the flour back to 1 1/2 cups (mixed with the powdered sugar) an...

I made these based on the picture shown....that must be two bars stacked on top of each other. I made it the original recipe way, but next time I will definitely DOUBLE the filling so it is mor...