Lemon Bars

Lemon Bars

Pucker up for sunshine in every bite with these tangy Lemon Bars! This recipe is a symphony of sweet and tart, a citrusy ode to summer captured in golden squares.


  • A buttery crumb crust, whispering its rich promise beneath your fingertips.
  • A velvety lemon filling, shimmering with sunshine, its vibrant zest tantalizing your nose.
  • Each bite is a delightful dance, the sweet-tart melody of lemon harmonizing with the buttery base.

The essentials:

  • Butter, melty, and golden, singing its rich counterpoint.
  • Confectioners’ sugar adds a whisper of sweetness and a light, ethereal texture.
  • A pinch of salt, grounding the melody with a hint of depth.
  • Flour is the foundation upon which the citrusy magic unfolds.
  • Granulated sugar sweetens the lemon’s tangy chorus.
  • Eggs bring richness and bind the symphony together.
  • Fresh lemon juice, the show’s star, its vibrant voice ringing clear.

The grand finale:

  • Dust the bars with powdered sugar, a snowy blanket reflecting the citrusy glow.
  • Savor each bite, letting the sweet-tart symphony dance on your tongue.
  • Share with loved ones, spreading the sunshine and filling your kitchens with laughter.

These Lemon Bars are more than just dessert; they celebrate simple pleasures and bright flavors. So grab your ingredients, preheat your oven, and let the citrusy magic begin!

Bonus tip: For an extra zesty kick, garnish with fresh lemon zest before serving.

Lemon Bars

Lemon Bars
A vintage handwritten recipe for Lemon Bars made with a crust of butter, confectioners' sugar, salt, and flour, then filled with granulated sugar, flour, eggs, and fresh lemon juice.
Print Recipe



  • 1 cup butter, at room temperature (2 sticks)
  • 1/2 cup confectioners' sugar
  • pinch salt
  • 2 cups flour


  • 2 cups granulated sugar
  • 1/4 cup flour
  • 4 eggs
  • 6 tbsp fresh lemon juice


  • Line a 13x9x2 baking with foil, coat with cooking spray.


  • Blend butter, sugar, salt until soft, stir in flour; scrape into the pan, pressing level.
  • Bake in preheated 350 degree oven for 20 minutes or until golden.


  • Beat sugar, flour, eggs and lemon juice in a bowl until smooth.
  • Pour over crust.
  • Bake in a 350 degree oven for 25 minutes or until no inprint remains when lightly touched in center.
  • Cool on rack.
  • Remove from pan.
  • Cut into squares.
  • Dust with confectioners' sugar.

Kitchen Helper 2

9x13 Casserole
9x13 Casserole 2
Wooden Spoons
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Lemon

Looking for a different Lemon Bar Recipe?

Check out this recipe from Borden’s RealLemon for Borden’s Rich Lemon Bars.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »