Tangy Lemon Bars
These not-so-sweet bars are a nice change from the sweet treats and will stand out if placed with a selection of holiday cookies. Can be frozen for up to one month, if you are planning ahead.
- Ready In:
- 3⁄4 cup butter, softened
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour
- 4 eggs
- 1 1⁄4 cups sugar
- 2 tablespoons lemon rind, finely grated
- 1⁄2 cup lemon juice
- 1⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon icing sugar
- Grease 13 x 9 inch cake pan, set aside.
- Preheat oven to 325 F.
- In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
- Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
- In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
- Pour over cooled base.
- Bake in 325 F oven until set, approx 25-30 min.
- Let cool completely in pan on cooling rack.
- Dust withicing sugar and cut into bars.
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These are great. I usually make these from a box mix and not too often since I am the only one that eats them. These are so much better than the box and I always have all the ingredients on hand and I can reduce it to half a batch if I want. These will be my go to recipe. Made for Best of 2011 Cookbook Tag Game.
Very good! Made just as stated and the outcome was neither too sweet nor too tangy. I lined the glass pan I used with parchment paper, no need to grease the paper, the bars came off easily. The only "problem" I had was that the topping needed longer in the oven to set properly. Perhaps it is my oven or otherwise the pan I used which is a tad smaller (12 x 8 inch) than stated. Anyway, after 45 minutes the topping had set properly and my worries that the bottom would be burnt was uncalled for. As said, very good indeed, my first attempt at lemon bars, certainly not the last.<br/>Thanks for posting.