Recipe of the Issue – Lemon Bars

Daniela Christian, Sophomore, Photography Editor

Lemon Bars


With springtime in full bloom and vacation just around the corner, these tangy lemon bars are the perfect treat to ring in the sunshine!



For the crust:

  1. ½ cup unsalted butter (softened)
  2. ¼ cup granulated sugar
  3. 1 cup flour

For the filling:

  1. 3 large eggs (beaten)
  2. 1 ½ cup granulated sugar
  3. 1 tablespoon grated lemon peel (about 2 lemons)
  4. ½ cup lemon juice
  5. ½ cup flour



  1. Preheat the oven to 350 degrees fahrenheit. Butter and flour a 9x13x2 inch pan.
  2. For the crust: Cream together the butter and sugar with an electric mixer. Add in the flour and mix until the dough forms small, ball-like clumps. Press the crust mixture into the pan until evenly spread. Place the crust in the fridge and let chill for at least 15 minutes.
  3. After chilling, bake the crust for 15 to 20 minutes until lightly browned. Let the crust cool again for at least 15 minutes.
  4. For the filling: Combine the sugar, lemon peel, and flour in a bowl. Add in the lemon juice and beaten eggs to the mixture and whisk.
  5. After the crust is cooled, pour the filling over and bake for 30 to 35 minutes at 350 degrees farenheit until firm.
  6. Let the bars set for at least 30 minutes, cut them into your desired size, and enjoy!