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My Favorite Lemon Bars

Photo: Oxmoor House
Hands-on time 10 mins
Total time 1 hr, 55 mins
Yield Serves 24 (serving size: 1 bar)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 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.

Cooking Light Real Family Food