Name: Lemon Love Notes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 pieces, 16 serving(s)
Ingredients: 1/2 cup butter; 1 cup flour; 1/4 cup powdered sugar; 1 cup sugar; 2 tablespoons flour; 1/2 teaspoon baking powder; 2 eggs, beaten; 2 tablespoons lemon juice; 2 teaspoons lemon rind, grated; powdered sugar

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Recipe by Sassy Cat

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Lemon Love Notes created by Mark and Stacy

This is the best! Even people who don't like lemon like these. They melt in your mouth. I don't remember where I got the recipe, but I have been making there or 30 years. I want to post here so that they live on forever.

Ready In:: 40mins
Serves:
Yields:
Units:

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ingredients

¹⁄₂ cup butter
1 cup flour
¹⁄₄ cup powdered sugar
1 cup sugar
2 tablespoons flour
¹⁄₂ teaspoon baking powder
2 eggs, beaten
2 tablespoons lemon juice
2 teaspoons lemon rind, grated
powdered sugar

directions

Combine butter, flour and powdered sugar n bowl, mix until crumbly.
Press into ungreased 8-inch square pan.
Bake 350°F - 8 minutes or until golden brown.
Cool in pan on rack.
Combine sugar, 2 tbsp flour & baking powder in bowl.
Add eggs, lemon juice & rind. Mix well.
Pour evenly over baked, cooled crust.
Bake 350°F for 25 minutes.
Top will puff-up while baking but will fall when cooling.
Cool in pan on rack & cut into 2-inch squares.
Sprinkle with powdered sugar.
Makes 16.

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RECIPE MADE WITH LOVE BY

@Sassy Cat

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@Sassy Cat

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"This is the best! Even people who don't like lemon like these. They melt in your mouth. I don't remember where I got the recipe, but I have been making there or 30 years. I want to post here so that they live on forever."

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review by Shelly S.

8/22/2020

I have a similar recipe from a 40-year old cookbook, "The Southern Collection" from the Junior League of Columbus, GA. My grandmother had the same recipe from a cookbook from the 1930s but I can't find it. The only difference is for the filling: 3 tablespoons of lemon juice Grated rind of 1 lemon I have found over the years that most lemons I've used yield approx. 3 T of lemon juice so I always use one lemon without measuring.

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review by heather_werner

2/18/2009

This recipe is the best lemon bar recipe I have found. I love these things. The first time I made them, they came out perfect. I used my kitchen aid mixer to mix the crust and the 1/2 cup of butter was melted. The second time I made these, I just softened the butter and used a wooden spoon to mix the crust instead of the mixer. The crust part turned into a cake batter, so I would suggest melting the 1/2 cup of butter and use your mixer. They still turned out good though. I also had to bake the crust in my oven for 10-13 min for it to even turn slightly golden brown. Thanks for sharing a wonderful recipe

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review by chelo

12/6/2008

My children loved these but i prefer more lemony taste. It tasted more of a shortbread cookie with a hint of lemon topping.

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review by lmg33

12/1/2008

This recipe is a dream! I doubled it and made two pans for a Christmas cookie exchange. I used whole wheat flour and the juice and zest of 2 meyer lemons. Talk about mouth watering! Thank you for sharing this treasure!

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photo by Mark and Stacy

9/29/2008

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