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Lemon Bars

These are so light and tangy it would be easy to eat the whole pan yourself, but save some for your family and friends. This recipe makes a 9x13 pan, so there are plenty for sharing. Fresh lemon juice makes all the difference.

  • 11/2 Cups all-purpose flour
  • 2/3 Cup powdered sugar
  • 1/4 tsp. salt
  • 3/4 Cup cold butter (11/2 sticks)


  • 3 eggs
  • 11/2 Cups sugar
  • 3 TB. all-purpose flour
  • 1/3 Cup fresh lemon juice (juice of 11/2 lemons)

  • 1/3 Cup powdered sugar for sprinkling

Preheat oven to 325°. In a medium bowl, mix the flour, powdered sugar, and salt. Cut the cold butter into 1/4-inch slices. Drop the butter into the flour mixture and rub together with your fingers until the mixture is crumbly. Drip in VANILLA and LEMON extracts and stir/rub together until blended. Press into an ungreased 9x13 pan and bake for 20 minutes. While the crust is baking, prepare the filling. Beat the eggs until foamy. Add the sugar, flour and fresh lemon juice. Beat until well combined. Remove the crust from the oven. Increase the oven temperature to 350°. Pour the filling over the crust and bake an additional 15-20 minutes, until nicely browned and not jiggly. Chill for at least an hour in the fridge before cutting, and they really don't cut perfectly, but the taste more than makes up for it! Once cut, sift powdered sugar over the top.

Prep. time: 15 minutes
Baking time: 35-40 minutes
Yield: about 40 small bars

Nutritional Information:
Servings 20; Serving Size 2 bars (52g); Calories 190; Calories from fat 70; Total fat 7g; Cholesterol 50mg; Sodium 95mg; Carbohydrate 30g; Dietary Fiber 0g; Sugars 21g; Protein 2g.

Single Strength Vanilla 4 oz. Bottle
Lemon Extract 4 fl. oz. Bottle

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