Best 14 Easy Lemon Bars Recipes

EASY LEMON CURD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

EASY CHEESY LEMON BARS

Steps:

• Bottom:
• Combine cake mix, butter, and egg. Mix with fork until moistened.
• Set aside 1 cup of mix.
• Grease bottom only of 9x13 pan.
• Pat mix into it.
• Top:
• Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
• Beat 3 to 5 minutes.
• Spread over cake mixture.
• Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
• When cool, spread top with remaining frosting.
• Store in refrigerator. Bars cool easier when chilled.

EASY LEMON CHEESE BARS

Steps:

• In a large bowl, combine cake mix, 1 egg and oil; stir until crumbly. Set aside 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking dish. , Bake at 350° for 15 minutes. In another bowl, beat cream cheese, sugar, lemon juice and remaining egg until fluffy. Spread over cake. Sprinkle with reserved cake mixture. Bake 15 minutes longer. Cool on a wire rack. Store in the refrigerator.

EASY LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
• Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
• Dust with confectioners' sugar and cut into 24 bars.

EASY LEMON BARS

Steps:

• Preheat oven to 375. Spray a 9x9 pan with nonstick spray and lightly flour.
• Mix flour, salt, and sugar together. Add butter and mix (or 'cut') until it clumps. I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs. Pat this baby evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown. Cool on wire rack and reduce heat to 350.
• While you're waiting for crust, mix all the topping ingredients together (except the confectioner's sugar) and food processor/mix until well blended (it will be very liquid-like). Pour mixture on top of the prebaked crust and bake for about 15 - 17 minutes or until the top appears dry (it's normal if the center puffs up a bit). DON'T OVERCOOK, POR FAVOR!
• Cool for an hour. Sprinkle with a bit of confectioner's sugar if you wish. Cut into 25 squares. MAKE SURE YOU SHARE! :].

EASY LEMON CHEESECAKE BARS

Steps:

• Mix together dry cake mix, 1 egg and the oil, until crumbly.
• Set aside 1 cup of this mixture.
• Pat remaining mixture into bottom of ungreased 9x13 pan.
• Bake at 350 for 15 minutes.
• Remove from oven.
• In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
• Spread over baked crumb mixture.
• Sprinkle remaining crumb mixture over that.
• Return to oven for 15 minutes.
• Cool in fridge and cut into bars.

EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS

Steps:

• 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
• 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
• 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
• 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
• 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
• 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
• 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.

EASY GLUTEN-FREE LEMON BARS

Steps:

• Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
• In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
• Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.

EASY PEAZY LEMON SQUEEZY BARS

Steps:

• Preheat oven to 350°F
• Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
• Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
• Press mixture evenly into parchment-lined pan. This is your crust.
• Bake crust 20 minutes or until light brown; remove from oven.
• Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
• Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
• Cool completely on a wire rack.
• Use edges of parchment lining to lift bars from pan.
• Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

EASY LEMONY LEMON BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine 1/2 cup powdered sugar and 2 cups flour; cut 1 cup butter into the mixture. Press into a greased 9 by 13 inch pan and bake 15 minutes. Cool.
• Meanwhile, combine 1/4 cup flour and 1 3/4 cup sugar. Stir in eggs and lemon juice. Pour onto crust. Bake about 25 minutes at 350 degrees F until lightly browned and set. Cool and then sprinkle with powdered sugar.

EASY LEMON BARS FOR JUNIOR CHEFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10x15 inch jelly roll pan.
• Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.

EASY LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
• Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

EASY CHEESY LEMON BARS

Steps:

• Combine cake mix, butter or margarine, and egg; mix well. Press into 9x13-inch pan. With electric mixer, blend frosting mix, lemon extract, and softened cream cheese. Beat well. Pour over bottom layer. Bake at 350° for 30-40 minutes. Cool. To prepare frosting, combine powdered sugar, butter or margarine, and milk. Beat well; spread or drizzle on bars.

EASY LEMON BARS

Steps:

• 1. Preheat oven to 350, spray a 9x13 baking dish. In a large bowl add cake mix and pie filling, stir well. No need to use a mixer. Pour into baking dish and bake for 25 minutes. They will rise up fluffy while baking but settles as they cool.
• 2. Let cool and cut into desired size bars, dust with confectioner's sugar if you want.