Yes, they are delicious and I could eat a whole pan without blinking an eye. I LOVE lemon bars and this recipe is really good. So enjoy! Side note, I doubled the above recipe.
Lemon SquaresLoraine Warnick
*This recipe makes a 8x8 or 9X9 pan-double recipe for a 9X13 pan.
Crust:
1 C flour
½ C butter, softened
¼ C powdered sugar
Topping:
2 eggs
1 C sugar
½ tsp baking powder
¼ salt
2 tsp grated lemon peel
2-3TBS lemon juice (use fresh, its SOOO much better)
2 TBS flour
DIRECTIONS:
Crust:
1. Heat oven to 350 degrees.
2. Mix flour, butter and powdered sugar. Press in an ungreased square pan, 8X8 or 9X9, building up ½ inch edges.
3. Bake 15-20 minutes at 350 degrees.
Topping:
4. Beat remaining ingredients until light and fluffy, about 3 minutes.
5. Pour over hot crust.
6. Bake until no indentation remains when touched lightly in center, about 25 minutes. If this layer is not golden brown on top, its not done!
7. Cool, cut into 1 ½ inch squares. Dust with powdered sugar if desired.
Photo Source: here
*This recipe makes a 8x8 or 9X9 pan-double recipe for a 9X13 pan.
Crust:
1 C flour
½ C butter, softened
¼ C powdered sugar
Topping:
2 eggs
1 C sugar
½ tsp baking powder
¼ salt
2 tsp grated lemon peel
2-3TBS lemon juice (use fresh, its SOOO much better)
2 TBS flour
DIRECTIONS:
Crust:
1. Heat oven to 350 degrees.
2. Mix flour, butter and powdered sugar. Press in an ungreased square pan, 8X8 or 9X9, building up ½ inch edges.
3. Bake 15-20 minutes at 350 degrees.
Topping:
4. Beat remaining ingredients until light and fluffy, about 3 minutes.
5. Pour over hot crust.
6. Bake until no indentation remains when touched lightly in center, about 25 minutes. If this layer is not golden brown on top, its not done!
7. Cool, cut into 1 ½ inch squares. Dust with powdered sugar if desired.
Photo Source: here
Made these this evening. You must be a good luck charm because lemon bars NEVER work out for me. I will be eating the whole pan since Brian hates lemon. Good! I'll be checking back for more ideas.
ReplyDeleteThanks!