Lemon Bars

These are lemon bars you’re gonna wanna make!

Trust, my babies. OMT will never ever lead you astray.

If you’re in a hurry, scroll down to the recipe card and start gathering the ingredients.

You can come back and read the story behind them once your bars are done and you’re happily eating them!

As a heads-up: this is not an original OMT recipe. These are lemon bars Paula Deen style, yo.Lemon Bars

A couple of years back, I shared the story about how I would make my MIL a chocolate cake every year for her birthday.

For years, she ooohed and awwwwed over the different chocolate cakes I made her, until one day, maybe 20 years in, she revealed, “I don’t like chocolate cake.”

Um ~Scooby Doo head fake here~ W-H-A-T?!

To say I was dumbfounded is an understatement.

I asked her why she hadn’t told me earlier, like 19 years earlier.

She could have avoided the torture ON. HER. BIRTHDAY. for all those years.

She said she didn’t know how to tell me that she wasn’t a fan of chocolate cake; she didn’t want to hurt my feelings.

It’s still a running joke when her birthday rolls around. I always give her a, “I’ll bring the cake. Chocolate, right?”

Since that revelation, I have made her all kinds of things for her instead of chocolate cake. 

There have been pies and cookies and bars, in all flavors, excluding chocolate.

Her favorite flavor is lemon, so I’m always on the lookout for great recipes in advance of her birthday.

Then one year, I happened upon this recipe that I wanted to try out a few months earlier than her birthday.

For Mother’s Day, I made Paula Deen’s Lemon Bars (no, I’m not trying to kill her with butter):

Lemon Bars


Holy moly, they are as delicious (maybe more) as they look.

I did tinker with the lemon bar recipe.

Are you surprised?

I am a recipe tinkerer – hear me roar!

The recipe called for using the butter completely softened. Nope. No can do Paula Deen!

I used it before it reached room temperature, while it was still cool, yet not cold.

Making a crumbly mixture with room-temp butter won’t work. My modification was perfect; the crust turned out delicious and light.

Wondering what the verdict was with my MIL – did she approve of the recipe tweak? 

She did – she loved these bars!

I know because I asked her, as she was licking her fingers and wiping powdered sugar off her shirt.

She gave me an OMGOODNESS eye-roll with a YES! smile.

Ahhh, that’s what I was looking for!

If you love lemon, if you love sweets, if you love Paula Deen – you’re going to love these bars.

SIDE NOTE: I grow my own Meyer Lemons and when they come ripe in the fall, I squeeze the juice and freeze in ice cubes to use specifically in this recipe.

It makes me insanely happy to have this juice in the dead of winter and to make these bars when I’m craving springtime.

Do you have to use Myer Lemon juice?


Use what you gots, my babies; they’ll be delicious either way.

Meyer lemons are a sweeter variety with less twang – using them in baking has a subtle difference in taste.

Happy Baking, Y’all!

Not Chocolate Cake Lemon Bars

Not Chocolate Cake Lemon Bars

Yield: 16 bars


  • CRUST:
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar, plus more for dusting
  • Pinch salt
  • 2 sticks butter, at room temperature
  • 4 eggs
  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons fresh lemon juice



  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9 by 13 by 2-inch pan.
  3. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl.
  4. Cut in the butter to make a crumbly mixture.
  5. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers.
  6. Bake for 20 minutes.


  1. Mix the eggs, granulated sugar, flour, and lemon juice.
  2. Pour this over the baked crust and bake for 25 minutes longer.
  3. Sprinkle with confectioners' sugar, if desired, when the bars are done.


The recipe calls for room temperature butter, but that seemed a little to soft to me, so the only modification I made to the recipe was using the butter before it reached room temperature, while it was still cool, yet not cold.

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Nutrition Information:
Yield: 16 Serving Size: 1 bar
Amount Per Serving:Calories: 311 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 77mg Sodium: 118mg Carbohydrates: 47g Fiber: 1g Sugar: 32g Protein: 4g
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  1. I love lemon bars. And guess what? My husband got to meet Paula Deen a few days ago! He attended the grand opening of her new restaurant in Pigeon Forge.

  2. Those lemon bars look delicious! Lemon is my mother’s favourite. I’ve pinned the recipe to make later! Have a great week! Diane

  3. They do look nice

  4. Lemon Bars are one of my favorite treats! (But I wouldn’t say no to your chocolate cake, either.) Off to eat a salad… 😉

  5. These look sweet, yummy and refreshing! 🙂 Mouthwatering good! SAying hello from the pinworthy projects link party! Happy Friday! 🙂

  6. Teri McGuire says:

    These are the only lemon bars I have made for years. Even people who don’t care for lemon love these. Thanks so much for sharing.

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