Bake Sale Lemon Bars Recipe

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Most Helpful Positive Review

May 08, 2008

These are easy and delicious. I hate when people review recipes and then say "Don't make the original recipe, use my changes". I like to follow the original recipe and then rate it for what it's worth. I liked this and thought they were tasty!

—Jennifer

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Most Helpful Critical Review

Oct 14, 2009

My alterations make this a five star recipe, in my opinion, but as written, it needs work to suit my family. I like my lemon bars tart, not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min.

—GOURMETMOMMY

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1,221 Ratings

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Jan 09, 2007

DOUBLE the ingredients for the crust. And for the rest of the recipe, DO what GOURMETMOMMY does-decrease temp to 350 degrees. Put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min. With these changes to the recipe, you will get delicious lemon bars! Do NOT use the original recipe!

—beebeebaker

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Sep 09, 2007

I made these a few minutes ago and followed Gourmet Mommy's advice and will put it here so no one else has to scroll back 4 years!!---->(From Gourmet Mommy: My alterations make this a five star recipe, in my opinion. I like my lemon bars tart, not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min.) ** Now I did not use the food coloring and added 1/2 tsp lemon extract. I also used 2/3 cup butter on accident, but the bars did not turn out too buttery or greasy. Delicious and I will be using this recipe during the holidays.

—KELLY in Sweden

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Apr 20, 2006

I've made these a bunch of times and they've always turned out great. Here's a piece of advice for the people who are having problems with the recipe. 1) Pay attention to your crust. Everyone's oven is different, and what works in one may not work in another. 2) TASTE the filling part!Not a spoonful, just a fingerfull before you pour it in. If it's too sweet, you'll know before you waste an entire batch. My roots are in the south, so I like them sweet :o) If you don't, though, try this and you may save yourself some heartache!

—SkerlieBee

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Jan 30, 2009

I've made this several times now and several ways. I am rating it 5 stars for the original recipe and had no trouble at all covering the 9x 13 pan with the crust. I think the secret is to spread it with an angled cake frosting knife. I've also made this with GourmetMommy's suggestions (most helpful ratings) and really hated it (sorry) - WAY too sour - guess I'm a Southerner at heart and like the sweeter version? Last night for our potluck I made it as directed, except used the Shortbread Crust recipe (on this site submitted by Angela) someone had suggested and doubled the original filling (had to cook a bit longer). It was yummy but very gooey and I like them a bit crunchier for lack of a better word. Totally LOVED the shortbread crust (you must try it this way) and the bars were gone within the first five minutes. For anyone out there - turn your oven down to 350 as all have said and watch it! My crust baked perfectly but some ovens are hotter. Just keep an eye on it until it's golden brown - about every 7-8 minutes.

—BROSNANFAN

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Mar 21, 2003

I don't understand why this is a 5 star recipe if everyone who liked it altered it in one way or another. I followed the recipe exactly, and the result was a burnt, rubbery, flavorless bar cookie. I would recommend finding another lemon bar recipe.

—Carrie

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Feb 10, 2003

My husband loved these. I made them twice, the first time as described by the recipe. The second time I reduced the pan size in half and lowered the temperature to 300 and cooked each phase untill goloden brown on top. They came out thicker and better!

—bmgregory

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Nutrition

Calories
107 kcal
5%

Carbohydrates
16.3 g
5%

Cholesterol
28 mg
9%

Fat
4.3 g
7%

Fiber
0.2 g
< 1%

Protein
1.2 g
2%

Sodium
33 mg
1%

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

Nutritional Information

Bake Sale Lemon Bars

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 107
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 28mg 9 %
Sodium 33mg 1 %
Potassium 15mg < 1 %
Total Carbohydrates 16.3g 5 %
Dietary Fiber 0.2g < 1 %
Protein 1.2g 2 %
Sugars 11.7g
Vitamin A 3 %
Vitamin C 1 %
Calcium < 1 %
Iron 4 %
Thiamin 5 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 7 %

* 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.