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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Bars Recipe

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This recipe for Lemon Bars is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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 350º 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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