Very Lemon Extra Tangy Lemon Bars

"I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!"
 
Very Lemon Extra Tangy Lemon Bars created by Chef PotPie
Ready In:
50mins
Serves:
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@iglowforyou
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  1. Girlfitty S.
    I didn’t have any almonds so I substituted with a combo of pecans and sunflower seeds
     
  2. Hope A.
    Can I leave out the almonds? or is there a substitute?
     
  3. Chef PotPie
    Very Lemon Extra Tangy Lemon Bars Created by Chef PotPie
  4. Chef PotPie
    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!
     
  5. iglowforyou
    I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!
     
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