Lemon Bars

Your rating: None Average: 3.8 (84 votes)

These updated lemon squares are sure to be the hit of any picnic or potluck. We've improved the shortbread crust by using white whole-wheat flour and a butter-canola oil blend to cut saturated fat. The velvety filling has fewer eggs and gets a flavor boost from freshly grated lemon zest.

"i made these for father's day and they were a huge hit! i used a meyer lemon instead of a regular lemon, and they were spectacular. the texture is perfect, and you would never guess they are low fat or made with whole wheat flour. they...
Lemon Bars

8 Reviews for Lemon Bars

not bad ...

I subbed splenda/sugar substitute which worked very well but my crust was not moist enough. It didn't gel together and once cooled, it was very powdery to eat. The filling is delicious though!

The filling is very lemony and delicious!
Great with alterations

I thought this recipe used too much sugar for my kids. I also wanted a much more tangy filling so I changed the recipe as follows: Used 1/4 cup sugar in crust.
Doubled filling using:
2/3 cup granulated sugar
5 teaspoons freshly grated lemon zest
1 cup lemon juice
3 large egg
1 large egg yolk
3 tablespoon white whole-wheat flour

Turned out wonderfully tangy and the kids loved it!

Comments (1)


Anonymous wrote 1 year 4 weeks ago

was your filling pretty

was your filling pretty liquid before baking? I followed your instructions for doubling but it looks too thin


Used coconut oil instead of canola.... Amazing!


Used coconut oil instead of canola.... Amazing!

Delicious Filling!

I pulled out a box mix of Lemon bars to make as a thank you treat and the crust was fine, but the filling was rancid! I used the crust, but needed filling, so I did a quick search on here and found this recipe. The filling had excellent flavor and texture! I can't wait to try this with the crust! YUM!!


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