Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

My Favorite Lemon Bars

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.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 24 (serving size: 1 bar)
  • Hands-on: 10 Minutes
  • Total: 1 Hour, 55 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 22.7g
  • Fiber: 0.3g
  • Cholesterol: 51mg
  • Iron: 0.6mg
  • Sodium: 53mg
  • Calcium: 8mg
advertisement

Go to Full Version of

My Favorite Lemon Bars Recipe

advertisement