Classic Lemon Bars Recipe

Classic Lemon Bars Recipe
When it comes to bars and squares, Classic Lemon Bars are possibly the most recognized and loved of them all. While there are dozens of recipes out there, I always use the one that was published in my mother’s church cookbook in 1966. It has always turned out perfectly, with a buttery shortbread layer topped with a gooey, lemony topping.
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I love to pair these on dessert buffets with Chocolate Walnut Bars, which are a chocolate version of Lemon Bars.

32 Bars or Squares


2 cups flour
1/2 cup powdered sugar
1/4 teaspoon salt

4 eggs
2 cups sugar
4 tablespoons flour
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest (more or less depending on the size of the lemons)

Powdered sugar

  1. Preheat oven to 325°. Spray a 1/4 sheet pan or 9” x 13” shallow glass baking dish with non-stick spray. Line the pan with parchment, and spray the parchment.
  2. Blend butter, 2 cups flour, 1/2 cup powdered sugar and salt. Press evenly into the prepared baking pan (I use a mini rolling pin).
  3. Bake for 18 to 20 minutes or until the edges begin to brown; remove from the oven.
  4. Meanwhile, make the filling, whisk together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel until smooth (you can also whizz in the blender on low, which is easier).
  5. Pour over the partially baked shortbread layer.
  6. Return to the oven and bake for 20-30 minutes or until set.
  7. Remove from the oven and place on a cooling rack to cool.
  8. Sprinkle with powdered sugar while warm and cool thoroughly before cutting into 32 squares or bars.

Amount Per Serving
Calories 151 Calories from Fat 58
Percent Total Calories From: Fat 39% Protein 5% Carb. 57%

Nutrient Amount per
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 42 mg
Sodium 85 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 13 g
Protein 2 g

Vitamin A 5% Vitamin C 2% Calcium 0% Iron 1%





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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.