"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Bars Recipe

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This recipe for Lemon Bars, by , is from Calvary Chapel Myrtle Beach 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!

Pam Reyes


1 cups all-purpose flour
⅔ cup powdered sugar
teaspoon salt
teaspoon pure lemon extract
1 teaspoon pure vanilla extract
cup (1 sticks) cold butter, cut into inch pieces & refrigerated

3 eggs
1 cups white sugar
3 tablespoons all-purpose flour
⅓ cups fresh lemon juice (1-2 lemons)
⅓ cup powdered sugar for sprinkling

Preheat oven to 325 F. To make the crust: In a medium bowl, mix the flour, powdered sugar, and salt. Drop the butter pieces into the flour mixture and rub together with your fingers until the mixture is crumbly. Drip in vanilla and lemon extracts and stir/rub together until blended. Press into an ungreased 9x13 pan and bake for 20 minutes. While the crust is baking, prepare the filling.

To make the filling: Beat the eggs until foamy. Add the sugar, flour and fresh lemon juice. Beat until well combined. Remove the crust from the oven. Increase the oven temperature to 350 F. Pour the filling over the crust and bake an additional 15-20 minutes, until nicely browned and not jiggly. Chill for at least an hour in the fridge before cutting. Once cut, sift powdered sugar over the top.




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