How to make easy lemon bars


Man cannot live by chocolate alone - believe us, we've tried. So when we want a yummy treat that's a little different, we go for these lemon bars. They're beautiful on a platter, they taste great, and you can make them in no time. Here's Lauren Chattman of Pillsbury to show you how to make easy lemon bars.

How to make easy lemon bars
  1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. 
  2. Bake 15 to 20 minutes or until light golden brown.  
  3. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.  
  4. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. 
  5. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.  
Transcript LISA: I’m Lisa Birnbach for and this is Lauren Chattman for Pillsbury. And these are lemon bars. They’re delicious and I love that they’re not even really high in calories. I may even eat the whole batch. Now if you tell me they’re easy to make, I may move in with you.

LAUREN: They are so easy to make that we call them ‘so easy lemon bars.’ And I will show you how to make them yourself.

LISA: That doesn’t look like a lemon bar.

LAUREN: You can make them in your own kitchen. That is crumbled up refrigerated cookie dough and that’s the secret to how you make them so quickly.

LISA: Wow okay.

LAUREN: --and easily. What I want you to do is flour your fingertips so they don’t get stuck in the dough and just press that dough into an even layer to the bottom of your baking pan.

LISA: Oh and this is fun too.

LAUREN: It’s fun and it’s easy and while you’re doing that, I’m going to start on the filling.

LISA: Okay.

LAUREN: I’ve already started here. I’ve got four eggs, a cup and a half of sugar, two tablespoons of flour, and two tablespoons of softened butter that I’ve already whisked together. And to complete the filling I’m just going to add two teaspoons of grated lemon peel and a third of a cup of lemon juice.

LISA: And you can see where my fingers have made indentations, is that a problem?

LAUREN: That’s fine as long as the dough is completely covering the bottom of the pan and it’s in an even-ish layer. It should be good.

LISA: Okay now do you want to pour this in?

LAUREN: Not yet, we’re going to partially bake that first before we put the filling on.


LAUREN: That goes into a preheated oven.

LISA: Okay how long?

LAUREN: 350-degrees for 15 to 20 minutes. You want it to be light golden and then you’ll pull it out.

LISA: Okay.

LAUREN: I’ve got one here.

LISA: So then we pour this in?

LAUREN: Right on top.

LISA: Oh pretty. And it settles itself?

LAUREN: That’s right.

LISA: And that is the lemon filling.

LAUREN: All the filling is in there?

LISA: Yes it is.

LAUREN: Then you return the baking pan to the oven.

LISA: For how long?

LAUREN: 20 to 30 minutes until the filling is set.

LISA: And then look what happens.

LAUREN: There they are. Cooled, dusted with powdered sugar and cut into bars.

LISA: Well they look great. Thank you so much Lauren.

LAUREN: Thanks for having me.

LISA: And for lots of other great tips, recipes, and techniques go to I’m Lisa Birnbach for howdini.
meet theexpert
  • Lauren Chattman

    Lauren Chattman Cookbook Author and Pastry Chef Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress. more about this expert »

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