Mom's Lemon Bars
Recipe: #15810
November 11, 2014
Categories: Desserts, Cookies, Lemon, Baby Shower, Brunch, Mothers Day, Picnic, Potluck, Sunday Dinner, Oven Bake, Bars, Flour, Kosher Dairy, more
"This has to be one of my very favorite desserts. We made it fairly often growing up, since we had a surplus of lemons."
Original is 12-16 servings
Ingredients
- CRUST
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (111.6 g)
- Calories 414.1
- Total Fat - 17.4 g
- Saturated Fat - 10.3 g
- Cholesterol - 110.1 mg
- Sodium - 59.8 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 0.6 g
- Sugars - 44 g
- Protein - 4.8 g
- Calcium - 47.4 mg
- Iron - 0.7 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Grease a 9 x 13 pan, either pyrex or shiny metal. Don't use a dark pan.
Step 2
Combine crust ingredients in a bowl using a pastry blender or fork, then press into the pan. Bake for 20 minutes or until light golden brown.
Step 3
In mixer, beat eggs, sugar and lemon juice, then add remaining filling ingredients. Pour over crust.
Step 4
Bake 30-40 minutes more, depending on pan and oven. Be sure to cook them long enough, overly gooey lemon bars aren't very good. In my oven, it takes the full 40 minutes with a metal pan. Mom's original recipe said 30 minutes, but I think she used a pyrex pan, which bakes faster.
Step 5
While still hot, sprinkle with powdered sugar, using a shaker or strainer to evenly coat the bars with sugar.
Step 6
Cool completely before cutting.
Tips
No special items needed.
0 Reviews
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