Lemon Bars

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trace: Lemon Bars

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Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Lemon Bars #80 · dessert · american Host: Allrecipes · Lemon Bars → Pinterest → web writeups Online recipe (as published / commonly shared) Servings: 16 · Yield: 1 8x8-inch pan · Prep 20 min · Cook 50 min · Additional 30 min · Total 1 hr 40 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Shortbread crust under a tart lemon custard. Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish. Make crust Use the back of a spatula or wooden spoon to mash in a large bowl until thoroughly combined: 1 cup all-purpose flour ½ cup unsalted butter at room temperature Mix in until the mixture resembles slightly crumbly cookie dough: ¼ cup confectioners' sugar ¼ teaspoon vanilla extract ¼ teaspoon salt Moisten the fingers with a little water and press the dough into the bottom of the prepared baking dish. Use a fork to prick holes all over the crust. Bake on the middle rack in the preheated oven until the edges are barely golden brown, about 22 minutes. Set aside. Make custard Beat together in a medium bowl until combined: 2 large eggs 1 large egg yolks Whisk in until smooth: 1 cup white sugar 2 tablespoons all-purpose flour Add, and whisk for 2 minutes: ¼ cup freshly squeezed lemon juice 1 tablespoon freshly grated lemon zest Pour over the warm crust: the lemon mixture Bake on the center rack, about 25 minutes. Cook until the custard is set and the top has a thin white sugary crust. Let cool completely before cutting into bars. Dip a knife into very hot water. Then run the blade around the edges and cut into 16 squares. Dust the bars with: 1 teaspoon confectioners' sugar, or to taste Source: Allrecipes · Chef John's Lemon Bars tags: lemon,butter,sugar,egg,flour · popularity: evergreen · meat: no	Lemon Squares Book: Betty Crocker's Cooky Book by Betty Crocker, General Mills (1963) crumb: shortbread crust + baked lemon and egg filling Betty Crocker's Cooky Book includes “Lemon Squares”. General Mills wrote it under the Betty Crocker name (1963). General Mills published this classic cookie book in 1963. Differences: Both use the same crust. It has 1 cup flour, 1/2 cup butter and 1/4 cup powdered sugar pressed into an 8x8 pan. Both use the same filling of 2 eggs and 1 cup sugar baked at 350°F. The online version doubles the lemon juice. It adds zest, an extra yolk and vanilla. It thickens with 2 tbsp flour instead of baking powder. It finishes with a dusting of powdered sugar.

ONLINE

ANCESTOR

Lemon Bars
#80 · dessert · american
Host: Allrecipes · Lemon Bars → Pinterest → web writeups

Online recipe (as published / commonly shared)

Servings: 16 · Yield: 1 8x8-inch pan · Prep 20 min · Cook 50 min · Additional 30 min · Total 1 hr 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Shortbread crust under a tart lemon custard.

Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

Make crust

Use the back of a spatula or wooden spoon to mash in a large bowl until thoroughly combined:

1 cup all-purpose flour

½ cup unsalted butter at room temperature

Mix in until the mixture resembles slightly crumbly cookie dough:

¼ cup confectioners' sugar

¼ teaspoon vanilla extract

¼ teaspoon salt

Moisten the fingers with a little water and press the dough into the bottom of the prepared baking dish. Use a fork to prick holes all over the crust.

Bake on the middle rack in the preheated oven until the edges are barely golden brown, about 22 minutes. Set aside.

Make custard

Beat together in a medium bowl until combined:

2 large eggs

1 large egg yolks

Whisk in until smooth:

1 cup white sugar

2 tablespoons all-purpose flour

Add, and whisk for 2 minutes:

¼ cup freshly squeezed lemon juice

1 tablespoon freshly grated lemon zest

Pour over the warm crust:

the lemon mixture

Bake on the center rack, about 25 minutes. Cook until the custard is set and the top has a thin white sugary crust. Let cool completely before cutting into bars.

Dip a knife into very hot water. Then run the blade around the edges and cut into 16 squares. Dust the bars with:

1 teaspoon confectioners' sugar, or to taste

Source: Allrecipes · Chef John's Lemon Bars

tags: lemon,butter,sugar,egg,flour · popularity: evergreen · meat: no

Lemon Squares
Book: Betty Crocker's Cooky Book by Betty Crocker, General Mills (1963)

crumb: shortbread crust + baked lemon and egg filling

Betty Crocker's Cooky Book includes “Lemon Squares”. General Mills wrote it under the Betty Crocker name (1963). General Mills published this classic cookie book in 1963.

Differences:

Both use the same crust. It has 1 cup flour, 1/2 cup butter and 1/4 cup powdered sugar pressed into an 8x8 pan. Both use the same filling of 2 eggs and 1 cup sugar baked at 350°F. The online version doubles the lemon juice. It adds zest, an extra yolk and vanilla. It thickens with 2 tbsp flour instead of baking powder. It finishes with a dusting of powdered sugar.

Match: Exact

Online recipe

Lemon Bars

Online recipe (as published / commonly shared)
Servings: 16 · Yield: 1 8x8-inch pan · Prep 20 min · Cook 50 min · Additional 30 min · Total 1 hr 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Shortbread crust under a tart lemon custard.

Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

Make crust

Use the back of a spatula or wooden spoon to mash in a large bowl until thoroughly combined:
1 cup all-purpose flour
½ cup unsalted butter at room temperature

Mix in until the mixture resembles slightly crumbly cookie dough:
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt

Moisten the fingers with a little water and press the dough into the bottom of the prepared baking dish. Use a fork to prick holes all over the crust.

Bake on the middle rack in the preheated oven until the edges are barely golden brown, about 22 minutes. Set aside.

Make custard

Beat together in a medium bowl until combined:
2 large eggs
1 large egg yolks

Whisk in until smooth:
1 cup white sugar
2 tablespoons all-purpose flour

Add, and whisk for 2 minutes:
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest

Pour over the warm crust:
the lemon mixture

Bake on the center rack, about 25 minutes. Cook until the custard is set and the top has a thin white sugary crust. Let cool completely before cutting into bars.

Dip a knife into very hot water. Then run the blade around the edges and cut into 16 squares. Dust the bars with:
1 teaspoon confectioners' sugar, or to taste

Citations
- Allrecipes · Chef John's Lemon Bars: https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/
- Pinterest: https://www.pinterest.com/search/pins/?q=Lemon+Bars
- web writeups: https://www.google.com/search?q=Lemon+Bars+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0764566377?tag=recipeancesto-20
- Reference: Betty Crocker's Cooky Book by Betty Crocker, General Mills (1963). Publisher: Harvest, 2002 edition, hardcover, ISBN 978-0764566370.

We put this together for personal use. See the citations.

Trace receipt

Dish: Lemon Bars
Match: Exact
Ancestor: Lemon Squares
Source: Betty Crocker's Cooky Book by Betty Crocker, General Mills (1963)
Differences: Both use the same crust. It has 1 cup flour, 1/2 cup butter and 1/4 cup powdered sugar pressed into an 8x8 pan. Both use the same filling of 2 eggs and 1 cup sugar baked at 350°F. The online version doubles the lemon juice. It adds zest, an extra yolk and vanilla. It thickens with 2 tbsp flour instead of baking powder. It finishes with a dusting of powdered sugar.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Allrecipes · Lemon Bars (https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/)
Pinterest (https://www.pinterest.com/search/pins/?q=Lemon+Bars)
web writeups (https://www.google.com/search?q=Lemon+Bars+recipe)
Date: Sep 2026

Source: what this book is
Betty Crocker's Cooky Book by Betty Crocker, General Mills (1963).
General Mills published this classic cookie book in 1963.

Affiliate: buy the book

Reference: Betty Crocker's Cooky Book by Betty Crocker, General Mills (1963). Publisher: Harvest, 2002 edition, hardcover, ISBN 978-0764566370.

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Lemon Bars

Online recipe

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Related

Same meal (dessert)

Same cuisine (american)

Same book (Betty Crocker's Cooky Book)