Lemon Bars Recipe


Cal/Serving: 294
Daily Value: 15%
Servings: 16

Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A427IU9%
Vitamin C2mg4%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg8%
Niacin (B3)1mg5%
Vitamin B60mg1%
Folic Acid (B9)35µg9%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Allan Penn

Happy birthday, Lady Bird Johnson. A gracious and intelligent first lady, she helped make the Johnson administration environmentally active by championing multiple legislation initiatives. After leaving Washington, she continued to devote herself to the land through various endeavors, including the founding of the National Wildflower Research Center and the beautification of Austin’s Town Lake, both of which were renamed in her honor. Lady Bird was a good hostess and had a number of recipes, including the Texas favorite, lemon squares. My version is similar to hers. She didn’t add cream, but I’ve found that a little cream tones down the acid of the lemon without diminishing its flavor.



For the crust :

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature

For the filling :

  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 1/2 tablespoons heavy cream
  • 1/4 cup confectioners' sugar, for dusting


For the crust :

Preheat the oven to 350 degrees and place a rack in the center. Spray a 9-by-13-inch metal baking pan with flour-added baking spray or line it with nonstick foil.

Make the crust: In the bowl of a food processor, mix the flour, sugar, and the salt; add the butter and pulse until the mixture is coarse and crumbly. Transfer the mixture to the prepared pan and press down to make a crust. Bake the crust for 15 minutes, or until the edges are lightly browned. Let the crust cool slightly in the pan while you prepare the filling.

For the filling :

In a mixing bowl, whisk together the sugar, baking powder, eggs, lemon juice, and zest. Stir in the cream. Spoon over the crust. Bake for 15-20 minutes, or until the edges are lightly browned. Let cool completely in the pan. Dust with confectioners’ sugar. Grasp the foil, lift from the pan, set on a cutting board, and cut into 32 squares.

Recipe Details

Servings: 16

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