Lee Ann’s Lemon Bars


Lee Ann's Lemon Bars

Course Dessert
Cuisine American
Keyword bars, lemon
Prep Time 30 minutes
Cook Time 55 minutes


Shortbread crust

  • 1/2 cup salted butter
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt optional
  • 1 1/4 cups sifted whole wheat flour divided into 1 cup and 1/4 cup

Lemon filling

  • 4 eggs well beaten
  • 2 cups granulated sugar
  • 1/4+ cups lemon juice
  • 1-2 lemons deseeded and very finely chopped in a food processor/blender or grated lemon rind from 1-2 lemons


Shortbread crust

  • Preheat oven to 325 degrees F
  • Cream butter, powdered sugar and salt. Stir in 1 cup flour until well combined.
  • Press the mixture into the bottom of a 9x13 pan and bake at 325 degrees F for 25 minutes. I suggest using parchment paper to line the pan.
    The lemon filling will be added on top of the hot crust once it comes out of the oven.

Lemon filling

  • Cut the lemons into slices, remove seeds and blend in a food processor or blender with the lemon juice.
  • Mix the blended lemons/juice and granulated sugar. Beat the eggs in a separate bowl. Add the eggs to the lemon and sugar mix until well combined. Mix in the last 1/4 cup flour.
  • Take the crust out of the oven (it's been in for 25 minutes) and pour the filling onto the hot crust and put back in the oven for 30 minutes.
  • Allow to cool, possibly overnight.
  • Optional: Sprinkle the top of the lemon bars lightly with powdered sugar.
  • Cut into bars. They can be served at room temperature or refrigerated.


The pith and rind from the blended lemons makes these lemon bars especially tart. Go with just a rind if tartness is not your thing.

These lemon bars are a little more tart than normal because they’re filled with blended lemon rind and pith.

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