Lemon Bars

Dish Size:
2 Quart
print this recipe
December 8, 2011
Tara’s Tidbits®

To fight condensation, let cool on a wire rack for at least 45 minutes before refrigerating.

These lemon bars are like a chewy combination of two of my favorite desserts - lemon meringue pie and lemon pudding with vanilla wafers! - Tara



  • Nonstick cooking spray
  • 1 1/3 cup crumbled vanilla wafers
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted


  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 teaspoon lemon zest
  • Juice of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons flour
  • Confectioners' sugar, for garnish


  1. Preheat oven to 350 degrees and spray a 2-quart temp-tations® baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine crust ingredients and then press into the bottom of the baking dish. Bake for 10 minutes and remove.
  3. Whisk together all filling ingredients and then pour over the crust. Bake for 25-30 minutes, or until center is set.
  4. Cool and serve room temperature, or refrigerate and serve chilled, dusted with confectioners sugar.
Tell us what you think!
comments powered by Disqus