"Hunger is the best sauce in the world."--Cervantes

Lemon Bars Recipe

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

Anuhea Gabriel (Aunty Evie Char)
Added: Thursday, November 9, 2006


• 1/2 lb. butter (2 blocks)
• 3/4 cup powdered sugar
• 1/4 tsp vanilla
• 2 cups all-purpose flour

• 12 ozs. cream cheese (1-1/2 blocks, 8 oz. size)
• 2-1/2 cups powdered sugar
• 2-3/4 oz. egg yolks (4 large egg yolks)
• 1 Tbsp lemon extract
• 4 oz. whole egg (4 large eggs)
• 1-1/2 cups sugar
• 1/2 cup lemon juice (freshly squeezed)
• 4 oz. butter (1 block)
• 3/4 cup water
• 4 Tbsp cornstarch

Cream together butter, powdered sugar, vanilla and flour.
Mix ingredients until they hold together. Spread evenly in baking pan and prick with fork. Bake in pre-heated 350 degree oven for 25-30 minutes or until light brown.

Cream Cheese Filling-
Cream together cream cheese, powdered sugar, egg yolks and lemon extract.
When smooth and creamy spread on partially cooled crust and bake 20-25 minutes or until light brown and center is set. Let cool while preparing the lemon filling.

Lemon Filling-
In a stainless steel* sauce pan mix eggs with sugar; then add lemon juice and butter.
Bring to a boil on medium-low heat, stirring constantly so the bottom doesnΥt burn.
Mix together the cornstarch and water and add to the filling and stir until mixture is thickened and corn starch is cooked.
Spread lemon filling evenly over the cooled cream cheese filling and refrigerate. When cool sprinkle with powdered sugar and cut into bars.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
Use a Pyrex (Glass) baking pan. Aluminum may discolor the filling.

Sooo Ono!!!




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