"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Lemon Bars Recipe

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This recipe for Lemon Bars, by , is from for the LOVE OF COOKING!, 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!

Donna Ferrante


Confectioners sugar for dusting before serving

1 c. flour
tsp. salt
c. confectioner's sugar
1 stick butter, softened

2 large eggs
c. sugar
1 T. flour
tsp. baking powder
⅓ c. plus 1 T. lemon juice
2 tsp. finely grated lemon zest

Place oven rack in lower third of the oven and preheat to 325. Line an 8x8 inch baking pan with non-stick aluminum foil, allowing ends to hang over so you can use them to remove the bars from the pan. If you don't have non-stick foil, line with regular foil and then spray with baking spray.

Mix crust ingredients together to form a dough. Press into the bottom of the pan (dipping your fingers in flour will help). Bake until very lightly brown, about 20 to 25 minutes.

While crust is baking, whisk filling ingredients in a medium bowl until frothy and smooth.

Remove crust from oven. Pour in lemon mixture and return to oven. Bake until just set, about 20 minutes. Allow to cool in the pan for a few minutes, then using the foil ends lift bars from the pan to a wire rack and cool to room temperature. Cut into squares and serve. You can dust with confectioner's flour just before serving if desired.

Personal Notes:
Personal Notes:
A quick and easy, but still delicious, dessert for after dinner or with your coffee in the morning.




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