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Lemon Bars


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Member since 2007

Serves | Prep Time | Cook Time 20

Ingredients

CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room
temperature
1/4 cup (25 grams) confectioner's (powdered or icing)
sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt

FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two
large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour

TOPPING:
Confectioner's (powdered or icing) sugar


Preheat oven to 350 degrees F (177 degrees C) and


place rack in center of oven.


Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 20 cm) pan.


FOR CRUST:


In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until


light and fluffy.


Add the flour and salt and beat until the dough just comes together.


Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned.


Remove from oven and place on a wire rack to cool while you make the filling.


FOR FILLING:


In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth.


Add the lemon juice and zest and stir to combine.


Fold in the flour.


Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set.


Remove from oven and place on a wire rack to cool.


To serve:


Cut into squares or triangles and dust with powdered sugar.


These are best eaten the day they are made but can be covered and stored in the refrigerator for a few days.


Yield: 16 - 2 inch (5 cm) squares or 32 triangles.


TIP: Always remove the zest first before halving and


squeezing the lemon. Use a fine strainer to remove


the seeds and pulp from the juice.


Pairs Well With


Notes

My friend Michelle helped me find this recipe on the Joy of Cooking website. My mom loves everything lemon, so I made them for her especially for a party at her house. Everyone loved them, and I plan on making them again in the future.

Source: Joy of Cooking

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