Old-Fashioned Lemon Bars Recipe | Vegetarian Times Skip to main content

Old-Fashioned Lemon Bars

The brown sugar shortbread crust has 
a toffee note that balances the tart filling in these bars.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

Ingredient Line: 
6 Tbs. unsalted butter, melted, and then cooled to room temperature
Ingredient Line: 
¼ cup packed light brown sugar
Ingredient Line: 
1 tsp. finely grated organic lemon zest
Ingredient Line: 
½ tsp. kosher salt
Ingredient Line: 
1 cup all-purpose flour

Ingredient Set Name: 

Filling

Ingredients: 

Ingredient Line: 
¾ cup plus 1 Tbs. sugar
Ingredient Line: 
½ cup lemon juice
Ingredient Line: 
3 Tbs. mild-flavored honey
Ingredient Line: 
½ tsp. vanilla extract
Ingredient Line: 
¼ tsp. kosher salt
Ingredient Line: 
3 large eggs, at room temperature
Ingredient Line: 
3 Tbs. all-purpose flour

Instructions: 

1. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper so that paper extends beyond rim of pan. Stir together butter, brown sugar, lemon zest, and salt in medium bowl. Stir in flour. Pat mixture into bottom of pan. Bake 25 to 30 minutes, or until bottom is golden brown.

2. To make Filling: Whisk together sugar, lemon juice, honey, vanilla, salt, and eggs in medium bowl. Whisk in flour, and then pour over hot Crust.

3. Return pan to oven, and reduce heat to 300°F. Bake 15 to 20 minutes, or until Filling barely jiggles in center when pan is shaken. Remove pan from oven, and set on wire rack until completely cool. Lift square out using parchment paper, and slice into bars.

Nutrition Information: 

Calories: 
135
Protein: 
2 g
Total Fat: 
5 g
Saturated Fat: 
3 g
Carbohydrates: 
22 g
Cholesterol: 
41 mg
Sodium: 
94 mg
Fiber: 
<1 g
Sugar: 
15 g
Yield: 
Makes 18 bars

Comments on this Recipe

citromos süti

I would love to test this recipe, is there a way to substitute the eggs?

Some of us vegetarians also do not eat eggs...what do you suggest as an egg substitute in baking?

Making this right now. Checked after 15 minutes and nearly spilled out of the baking dish....Not even close to a jiggle.

These were absolutely delicious! They were a little sour and odd tasting at first, and husband and I weren't sure we liked them. (Guess we're used to those overly sweet Ooey Gooey Butter Bars with a dash of lemon in them.) But after a few minutes we wanted more...and more. Now it's a not-so-sweet dessert I crave. Thanks!

These were incredible. I subbed out the flour for Bob's Red Mill All Purpose Gluten-Free Four and they came out perfect!! The crust took longer to bake, and the filling took longer to bake too (something I read happened with regular flour too), but they were spectacular!!

These are wonderful! I made them this weekend and again last night. One tip: definitely use the parchment paper. If you don't, they will be stuck to the pan. I used the parchment paper last night, cooled them in the fridge overnight, and then cut them into perfect bars this morning. Thanks for a great recipe.

I made these with 1 and 1/2 mashed bananas instead of the eggs and they were splendid (if you don't mind a little banana flavor). Just don't make my mistake in trying to cook them in too large a pan which caused the filling to spill over onto the pan itself.

What can i substitute the eggs with ???