Very Lemon Extra Tangy Lemon Bars
photo by Chef PotPie
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
1 9x13 pan
- Serves:
- 20
ingredients
-
crust
- 1⁄2 cup butter or 1/2 cup margarine
- 1⁄3 cup brown sugar or 1/3 cup Splenda brown sugar blend
- 1⁄4 cup sliced almonds
- 2 cups flour (no more!)
- 1⁄4 teaspoon salt
-
filling
- 1 1⁄2 - 1 3⁄4 cups sugar
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 6 eggs (large)
- 1 cup lemon juice
-
optional
- icing sugar, for dusting
directions
- Preheat oven to 350°F.
- Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
- Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
- Bake crust for 20 minutes or until edges are just starting to turn golden.
- Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
- Remove crust from oven and reduce heat to 320°F This step is important!
- mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
- Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
- Pucker up! :D.
Reviews
-
These bars were very lemony and tangy! My famiy fears what I call "tart'" but I chased them down and made them taste. They were pleasantly surprised with the "puckeriness" of them, but not so bad they made their jaws hurt! I followed the recipe exactly and they set up perfectly. We prefer these chilled. Made for PAC Spring 2012...I will make these again and try a lime version!