My Favorite Lemon Bars

My Favorite Lemon Bars Recipe
Photo: Oxmoor House
You need to use fresh lemon juice in this recipe. It’s not worth it without it. Substitute gluten-free all-purpose flour for a gluten-free option.

Yield:

Serves 24 (serving size: 1 bar)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 1 Hour, 55 Minutes

Nutritional Information

Calories 156
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 3.9 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 22.7 g
Fiber 0.3 g
Cholesterol 51 mg
Iron 0.6 mg
Sodium 53 mg
Calcium 8 mg

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 cup powdered sugar
3/4 cup butter, softened
Cooking spray
1 1/2 cups granulated sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
4 large eggs
2 tablespoons powdered sugar

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and 1/2 cup powdered sugar in a large bowl, stirring with a whisk. Work in butter with hands until mixture resembles coarse meal that comes together like dough when pinched. Press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray.

3. Bake at 350° for 15 minutes or until golden brown. Cool 5 minutes on a wire rack.

4. Combine granulated sugar, 1 1/2 tablespoons flour, and lemon rind in a medium bowl, stirring with a whisk. Add lemon juice and eggs, beating with a whisk until blended; pour over crust.

5. Bake at 350° for 20 to 25 minutes or until filling is set. Cool completely. Sift 2 tablespoons powdered sugar over top. Cut into bars.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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