Prep 15 mins
Cook 50 mins
These lemon bars were a staple at my grandmothers house. She always had these light and wonderful bars around for a quick snack.
- 1⁄2 cup powdered sugar
- 2 cups flour
- 1 cup butter (cold)
- 4 large eggs, beaten
- 2 cups sugar
- 6 tablespoons lemon juice
- 4 tablespoons flour
- 1⁄2 teaspoon baking powder
- Preheat oven to 350 degrees F.
- Mix the powdered sugar, flour and (cold) butter for the crust together with your hands (or a pastry cutter) and then press into the bottom of a greased 9X13 pan.
- Bake the crust for 25 minutes.
- While the crust is baking combine the filling ingredients: eggs, sugar, lemon juice, stir until just combined.
- After they are combined, add the flour and baking powder and stir to combine.
- Pour this mix over the baked crust.
- Bake again at 350 for 25 minutes.
- Sprinkle powdered sugar over the top while it is still warm.
I agree... perfect recipe! Don't change a thing. Did fold in cold butter with a pastry cutter for a nice, flaky base. Yummy! Thanks for sharing!
These were perfect lemon bars. The instructions were clear and easy to follow. I needed only 1 large lemon and a few squeezes of a second to get the 6 tbsp of juice. I used margarine because I did not have enough butter, and it did not seem to affect the taste. I let the margarine go to room temperature, and I used a pastry cutter rather than my hands. The flour and baking powder didn't want to blend with the lemon/egg mixture, but I kept at it, and eventually, they were absorbed. Cooking times were perfect. I loved the crunchy top and sweet crust. The flavor was just right - lemony, not too sweet. My kids wanted to keep getting more. I feared they'd get stomachaches or be up all night, but they just loved them so much! My husband and I also loved them. I had 3. :) Thanks for an easy, delicious recipe the whole family loves.
I didn't read the other reviews until a few moments ago. I thought that something was wrong with my bars until I read the reviews. Mine tasted wonderful. But I thought the crust had come to the top and the filling went underneath. Then I discovered my crust had just stuck to the pan, it hadn't disappeared at all. I only lightly sprayed Pam on the pan before putting the crust in the pan since it is supposed to be a non-stick pan. Obviously it needed more spray since mine stuck. Hopefully overnight the crust will soften enough so that my non-scratch spatula can lift it completely up. If not we will just enjoy the part on the top two layers. It is a very unusual lemon bar...but boy does it taste good! Made for PAC Spring 2013.