Community Pick
Incredible Lemon Bars
photo by shawna t.
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
24 bars
ingredients
- 1 cup butter
- 1⁄2 cup powdered sugar
- 2 cups all-purpose flour, plus
- 4 tablespoons all-purpose flour, for filling
- 2 cups granulated sugar
- 1⁄2 teaspoon baking powder
- 4 large eggs
- 8 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
directions
- Mix together the butter, powdered sugar, and 2 cups flour until blended.
- Press this mix into the bottom of a 9 x 13 dish and bake for 15-20 minutes at 350°F.
- Sift the sugar, the 4 tbsp flour, and baking powder into mixing bowl.
- Add eggs, lemon juice, and lemon zest and blend by hand until blended.
- Pour this over the crust and bake for another 25 minutes.
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Reviews
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This recipe is virtually identical to one that I use. Very lemony and delicious! Every potluck I've ever taken this too has resulted in 3-4 requests for the recipe. One thing about them: my dad made them using real lemon juice (I always use concentrate because I'm lazy), and he said they weren't as good; not as lemon flavoured.
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The recipe is really easy. Although for the person who is not familiar with lemon bars (as I was), I would like to add:<br/>-don't be afraid of liquid-looking consistency of the filing. I didn't know how it is suppose to look like as there is no description; I got scared and add extra 4 tbsp of flour. The lemon bars still came out good and not too crazy dry. However, next time I will follow the recipe as I want more juicy taste.<br/>-the taste came out too sweet for me. So, for someone from Europe or with preference about not too sweet dessert, I would recommend on cutting sugar for the filing.. just a little bit.<br/>Overall, these lemon bars are very tasty and yummy!
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Luscious and lemony! I tasted the batter, before baking, by microwaving a very small amount in a cup (I don't eat raw eggs). It was lemony enough for me, but if you decide to add more lemon juice, you need to add more flour. I poured the lemony batter directly onto the pipping- hot crust and then covered the pan with vented foil in order to prevent over-browning. Thank you for posting this recipe!
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RECIPE SUBMITTED BY
gardenz
United States
I live in the beautiful state of South Carolina and have lived here all of my life.I am a police officer and I work in a mid-sized city which comes along with big city stress, so to relieve this stress I took up gardening. I now have an absolutely gorgeous garden with approxamately 30 different kinds of fruits and veggies and it has become my passion. I have always enjoyed cooking but now I can experiment all of the time with the foods I've grown!