This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!
Ingredients
- 2.25 cups all-purpose flour
- 0.5 cups confectioners' sugar
- 1 cup butter , softened
- 4 eggs
- 1.5 cups white sugar
- 0.5 cups lemon juice
- 1 tablespoon lemon zest
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
-
3
Bake 15 to 20 minutes or until golden brown.
-
4
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
-
5
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
This magical confection is part pudding, part cake, entirely delicious.
Lentil Cakes (Patties)
This recipe for lentil cakes (patties) is wonderful. They've undergone several transformations since I first tried them, using different soup mixes for seasoning and adding chopped nuts for texture. Serve them with tomato sauce or bake them in a mushroom sauce for a fancy dinner. My favorite way to enjoy them is on a burger bun or good homemade bread like a hamburger, with lettuce, tomato, cheese, mayo, ketchup, and alfalfa sprouts!
Creamy Morel Mushroom Soup
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sautéed with onions, garlic, and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. Serve with crusty bread or garlic croutons.