Lemon Bars
I love lemon bars, but they often fall by the wayside and get forgotten for months at a time in our house. We’re much more of a chocolate chip cookie/chocolate pie/chocolate sheet cake/chocolate everything household, followed by fruit cobblers and crisps…so I sometimes have to remember to bring lemon bars back into the forefront from time to time. And whenever I do, they always go over well. Translation: They disappear within four minutes.…
Prep time:
Cook time:
Serving size: 20
Calories per serving: 132
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 132
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 (1 cup) salted butter, cut into small cubes
Filling:
1 1/2 cups 1-1/2 sugar
1/4 cup flour
4 whole large eggs
zest and juice of 4 medium-sized lemon
powdered sugar, for sifting
Directions:
For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
(Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
Source: thepioneerwoman.com
Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
(Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
Source: thepioneerwoman.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
