My Favorite Lemon Bars

3 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Hands-on Time
10 Mins
Total Time
1 Hour 55 Mins
Yield
Serves 24 (serving size: 1 bar)
By Amanda Haas
September 2012
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Step 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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

DiamondChef's Review

KathRS
August 28, 2014
N/A

KathRS's Review

DiamondChef
November 20, 2013
First of all, I'm at 7,000 ft. elevation, I'm using non-dairy margarine instead of butter, and I halved the recipe. Other than that, I followed the recipe. The lemon I had had EXACTLY 1/4 cup! So if you are making a full batch I would recommend getting two or three lemons. Also, I baked the whole thing for 20 minutes, and it had gotten brown spots on the top, and was caramelizing along the sides. And the sides were sticking to the pan, although it could be that I forgot to spray the sides... But the taste is right on, and it was incredibly easy to make!