Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
1 hr 55 mins
Yield:
Serves 24 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

  • 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.

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

156 calories; calories from fat 0%; fat 6.7g; saturated fat 3.9g; mono fat 1.8g; poly fat 0.4g; protein 2g; carbohydrates 22.7g; fiber 0.3g; cholesterol 51mg; iron 0.6mg; sodium 53mg; calcium 8mg.
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