How to Make a Lemon Bar Recipe

I learned how to make lemon bar recipes when I was young. If I was a betting person (and I am) I would bet that Betty Crocker came up with the original lemon squares or lemon bars. I do not know this to be a fact but like I said, I have been making these as far back as I can remember. It seems to me that Sister Gloria copied my recipe from Betty Crocker recipes. They have been so popular that I make them throughout the year and always for Christmas; we never get tired of them.

Whether you are learning how to make a lemon bar recipe or a lemon squares recipe, lemon is a must flavor to include in your Christmas cookie recipes and there is no better way than this recipe. These lemon bars are rich and delicious; almost every cook I know includes them in their holiday recipes. This recipe is so popular year round and great for serving with coffee or tea. Today, you will find them in almost every popular coffee shop.

If you are learning how to make lemon bar recipes, today there are a variety to choice from. Some are made totally from scratch and other recipes call for various cake mixes like Betty Crocker’s white, lemon or yellow; another reason I think this started with Betty Crocker. Most of my lemon bar recipes are basically the same ingredients varying slightly and having different quantities.


How to Make Lemon Bar RecipeHow to Make a Lemon Bar Recipe
  • 1 ½ Cups plus 3 tablespoons flour, not sifted
  • ½ Cup powdered sugar
  • ¾ Cup cold butter
  • 4 Beaten eggs
  • 1 ½ Cups granulated sugar
  • 1 Teaspoon baking powder
  • ½ Cup lemon juice
  • Additional powdered sugar

Preheat oven to 350F degrees.

Grease a 9x13 inch baking pan.

Combine the 1 ½ cups of flour and ½ cup powdered sugar in a medium bowl. With a pastry cutter, cut in the butter until crumbly. Press onto bottom of prepared pan. Bake for 15 minutes.

Lemon Bar Recipe CrustCrust Ready for the Oven

In a large bowl combine the eggs, granulated sugar, baking powder, remaining 3 tablespoons of flour and lemon juice. Mix well and pour over the baked crust. Bake 20 to 25 minutes or until golden brown. Cool and cut into bars or squares. Sprinkle with additional powdered sugar. Store covered in the refrigerator and serve at room temperature.

FOR OPTIONAL CHOICE: To make pecan lemon bars omit the 3 tablespoons of flour in the lemon mixture and sprinkle ¾ cup of finely chopped pecans over the top of the lemon filling.

To make coconut lemon bars omit the 3 tablespoons of flour and sprinkle ¾ cup of shredded coconut over the top of the filling.


These cake mix bars are a quick and easy way to make a lemon bar recipe.


  • 1 Box lemon cake mix
  • 1 Egg
  • ½ Cup softened butter


  • 1 Package (8 ounces) softened cream cheese
  • 1 Box sifted powdered sugar
  • 2 Eggs
  • 2 Teaspoons grated lemon rind

Combine and blend cake mix, 1 egg and butter; press into lightly greased 9 X 13 inch baking pan.

Combine and beat until smooth cream cheese, 2 eggs, powdered sugar and grated lemon rind; pour over top of crust.

Bake 30 to 40 minutes or until crust browns lightly; watch carefully.

Dust with powdered sugar while warm; when cool cut into bars.


This cheesecake bars recipe is a wonderful way to enjoy a delicious lemon bar recipe or lemon squares. Who doesn’t love cheesecake!

Lemon Cheesecake Bar RecipeLemon Cheesecake Bar Recipe
  • 1 Cup flour
  • 1/3 Cup packed brown sugar
  • ¼ Teaspoon salt
  • 1/3 Cup softened butter
  • 1 Cup finely chopped pecans
  • 1 Package (8 ounces) softened cream cheese
  • ¾ Cup granulated sugar
  • 3 Eggs
  • 1 Teaspoon lemon juice
  • 1 Teaspoon grated lemon rind
  • 1 ½ Cups sour cream
  • 3 Tablespoons sugar
  • 1 Teaspoon vanilla

Preheat oven to 350F degrees.

Combine flour, brown sugar, salt and butter; blend in pecans and pat into a greased 9 X 13 inch baking pan.

Bake for 15 minutes.

Beat together cream cheese, ¾ cup sugar and lemon juice and rind until smooth.

Add eggs to mixture beating well after each; pour mixture over baked crust.

Bake for 25 minutes.

Combine sour cream, 3 tablespoon sugar and vanilla; spread evenly over the top; bake 7 minutes.

Let bars cool completely before cutting into bars.


  • ¼ Cup softened butter
  • ¼ Cup shortening
  • ½ Cup brown sugar
  • 1 Cup flour
  • Lemon coconut filling recipe (below)

Preheat oven to 350F degrees.
Combine and mix butter, shortening and sugar in mixing bowl; stir in flour.
Press evenly in bottom of ungreased 9 X 13 inch baking pan; bake 10 minutes.
Spread filling over baked crust; bake 25 minutes longer or until top is golden brown.
Cool slightly and cut into bars; cool completely.

Lemon Coconut Filling Recipe:

  • 2 Eggs
  • 1 Cup packed brown sugar
  • 1 Cup shredded coconut
  • 1 Cup chopped walnuts
  • 1 Cup cut up raisins
  • 1 Teaspoon grated lemon peel
  • 2 Tablespoons lemon juice
  • ½ Teaspoon salt

Beat eggs in large bowl; stir in remaining ingredients.