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These lemon bars are extra special because the crust is like shortbread!
These lemon bars are delicious and can be adapted to your own preference (extra zesty, extra tart, super sweet, etc.). This recipe is really user-friendly and you can adapt this recipe to your liking.
If you don’t like it too lemony, don’t use the zest and just use 3/4 cup of the juice. Amp this up if you do like the strong lemon flavor.
1. Preheat oven to 315ºF. In a large bowl, mix together the crust ingredients and press into a pan. You can use a 9×13 pan for thin bars, or a casserole dish or 9×9 for thicker bars.
2. Bake the crust for 15-18 minutes at 315ºF (we don’t want it to be brown or crunchy).
3. While this is baking, start making your filling.
4. Mix together all of the filling ingredients (be sure to make sure no lemon seeds go into this!).
5. When crust is done, remove it from the oven and increase the oven temperature to 350ºF. Pour the filling over the baked crust (it will be very runny) and put this in the oven at 350ºF. Make sure you’ve increased the temperature!
6. Bake for 20-25 minutes (20 if you use the larger size pan, 25 or more for a smaller pan and thicker bars). When done, remove from oven and set the pan on a rack to cool.
7. Wait until the bars are completely cool, then sprinkle powdered sugar on top. If you sprinkle powdered sugar before it’s cool, the bars will absorb the sugar!
8. Store covered.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!