Monie Moore

Why You’ll Love Monie’s Lemon Bars

These lemon bars are sunshine in square form — tart, sweet, and nestled in a buttery shortbread crust that dreams are made of. Originally my mom’s recipe, I’ve updated it over the years (hello, lemon zest!) and finally landed on a version that’s basically perfection.

She used to bake them for my elementary school class parties — the kind where the best dishes were gone by recess. I remember those powder-dusted bars wrapped in wax paper, tucked into foil trays… and the way my friends begged for “just one more.” Now? I make them for my kids — and somehow, they still disappear just as fast.

Ingredients for Monie’s Lemon Bars

For the crust:

2 cups all-purpose flour
1 cup confectioner’s sugar, plus more for dusting
Pinch of salt
2 sticks butter or margarine, room temperature
1 tablespoon lemon zest (optional, but I vote yes)

For the filling:

4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
1–2 tablespoons lemon zest

How to Make Monie’s Lemon Bars

Preheat your oven to 350°F and lightly grease a 9x13x2-inch pan.

Make the crust: In a large bowl, mix together 2 cups flour, 1 cup confectioner’s sugar, salt, and lemon zest. Cut in the butter until you get a crumbly mixture. Press it into your prepared pan — flour your fingers if the dough’s clingy. Bake for 15–20 minutes until just barely golden.

Meanwhile, make the filling: In another bowl, whisk together the eggs, granulated sugar, 6 tablespoons flour, lemon juice, and more lemon zest (yes, more zest = more joy). Pour that glorious lemony mixture over your warm crust and pop it back in the oven for about 25 minutes.

Cool completely. Dust generously with powdered sugar, cut into squares, and try not to eat three before you plate them. (No judgment if you do.)

Tips & Variations

Skip the zest if you must, but I promise it takes the flavor from “good” to glorious.
Pull them from the oven while the center still has a gentle jiggle — they’ll finish setting as they cool.
Dust with powdered sugar once cool, and store in the fridge if you’re not devouring them same-day.
Want to elevate them further? Serve chilled with a dollop of whipped cream and a few berries on top.
👉 Also great alongside iced tea or featured on a spring dessert board — check out my recipe for Strawberry Preserves to round out the spread.

Reflection

Some recipes are bookmarks in our memory — tiny time capsules of birthdays, bake sales, or mom’s red mixing bowl.

These bars started as “my mom’s lemon squares,” but over time they’ve become mine, too. They’re sweet and simple, but also the kind of thing that whispers, You’re home now.

Your Turn:

What recipe have you adapted from someone you love? How has it changed — and how has it stayed exactly the same?

Pass it down, pass it around, pass it on.
If this recipe made you smile, pin it, print it, or share it with your people. That’s how flavors — and faith — keep going.

From my table to yours.