"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Bars Recipe

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This recipe for Lemon Bars, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Ashton
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Shortbread Layer:
6 tablespoons butter
1/4 cup sugar
1/4 tsp salt
1 cup flour

Lemon Layer:
2 eggs beaten
3/4 cup sugar
2 tablespoons flour
1/4 tsp lemon zest
3 tablespoons lemon juice
1/4 tsp baking power
1 tsp vanilla extract

Directions:
Directions:
Preheat oven to 350 F.
Make shortbread layer first by combining all ingredients, packing the dough into an 8x8 pan, and baking it for 15 minutes. While the shortbread is baking, prepare the lemon layer, by mixing the lemon layer ingredients in the order they are listed; beat for 3 minutes and when the shortbread lawyer is done, pour the lemon layer mixture on top of it, and put it back in the oven at 350 F for another 30 minutes. When you take it out of the oven, sift powdered sugar over the top.

Number Of Servings:
Number Of Servings:
28 (if doubled)
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is a real crowd pleaser. Even people who hate lemon (like Leah) love these lemon bars. You can DOUBLE this recipe (as I always do) by doubling all ingredients and making it in a 9x13 pan.

 

 

 

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