Double-Lemon Bars

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  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup powdered sugar
  • 2 1/4 cups all-purpose flour
  • 2 cups sugar
  • 4 large eggs
  • 7 tablespoons fresh lemon juice with pulp
  • 1/4 cup finely grated lemon peel (from about 6 large lemons)
  • 1 teaspoon baking powder
  • Additional powdered sugar


  1. Heat oven to 350 degrees F.
  2. Using electric mixer, beat butter in large bowl until fluffy.
  3. Beat in 2/3 cup powdered sugar.
  4. Add 2 cups all-purpose flour, one cup at a time, beating until moist clumps form.
  5. Using back of fork, press dough over bottom of nonstick 13 x 9 x 2-inch metal baking pan.
  6. Bake crust until light golden, about 20 minutes.
  7. Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended.
  8. Beat in fresh lemon juice with pulp, lemon peel and baking powder, then remaining 1/4 cup all-purpose flour for filling.
  9. Pour lemon filling over hot crust.
  10. Bake until filling is set in center and begins to brown on top, about 20 minutes.
  11. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
  12. Cut pastry into 24 bars.
  13. Transfer lemon bars to serving platter and dust with additional powdered sugar.

Test-kitchen tip: To remove all juice and pulp for the lemon filling, cut lemons in half and use a tiny spoon to scoop between the membranes; discard seeds.

Source: Bon Appétit, August 2005

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