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Lemon Bars recipe

September 13, 2007

Here is a recipe to brighten up this rainy day. I have tried many lemon bar recipes searching for just the right one. This one is actually my own, a combination of all my other attempts. They are the perfect balance of tart and sweet.

*Tip: I like to make things like lemon bars, brownies, and fudge in silicone bakeware for easy removal.

For the crust:

  • 2 c. flour
  • 1/2 c. powdered sugar
  • 1 c. butter, softened
  • 1/2 tsp. lemon zest

For the filling:

  • 5 eggs
  • 1  2/3 c. sugar
  • 3 tbsp. flour
  • 1/2 c. fresh lemon juice (approx. 2 large lemons)
  • lemon zest from the lemons you juiced (except for 1/2 tsp in crust)

Preheat oven to 350. Grease 9X13 pan. Mix flour, powdered sugar, butter, and zest until crumbly. Press evenly into pan. Bake 15-20 minutes, or until just beginning to brown.

While crust is baking, whisk together sugar and flour. Add eggs, lemon juice and zest, mixing until foamy. Pour filling over hot crust. Bake 15-20 minutes, or until center is set. Cool completely. Dust with additional powdered sugar. Cut into squares.

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