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Bars & Brownies

Luscious Lemon Bars

luscious-lemon-bars

Cook Time: 40 Min

Yield: 24 Servings

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Ingredients

  • CRUST
  • 1 1/4 C. all-purpose flour
  • 1/4 C. powdered sugar
  • 1/4 tsp. salt
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • FILLING
  • 2 large eggs
  • 1 C. sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 C. fresh lemon juice
  • 2 tsps. grated lemon peel
  • GLAZE
  • 1/2 C. powdered sugar
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. grated lemon peel
  • Powdered sugar

Directions

  1. HEAT oven to 350ºF. Line 8-inch square pan with foil. Coat with no-stick cooking spray like Baker’s Joy®.
  2. FOR CRUST: COMBINE flour, powdered sugar and salt in medium bowl. Cut in shortening with pastry blender until evenly moistened. Press into bottom of prepared pan. Bake 15 minutes.
  3. FOR FILLING: WHISK eggs until blended. Whisk in sugar, flour, baking powder, lemon juice and lemon peel. Pour over partially baked crust. Bake 22 to 25 minutes or until light golden brown.
  4. FOR GLAZE: STIR together powdered sugar, lemon juice and lemon peel. Spread on hot lemon filling. Cool on wire rack. Chill until firm. Remove from pan using edges of foil. Sprinkle with powdered sugar. Cut into bars.

Luscious Lemon Bars

luscious-lemon-bars

Cook Time: 40 Min

Yield: 24 Servings

Ingredients

  • CRUST
  • 1 1/4 C. all-purpose flour
  • 1/4 C. powdered sugar
  • 1/4 tsp. salt
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • FILLING
  • 2 large eggs
  • 1 C. sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 C. fresh lemon juice
  • 2 tsps. grated lemon peel
  • GLAZE
  • 1/2 C. powdered sugar
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. grated lemon peel
  • Powdered sugar

Directions

  1. HEAT oven to 350ºF. Line 8-inch square pan with foil. Coat with no-stick cooking spray like Baker’s Joy®.
  2. FOR CRUST: COMBINE flour, powdered sugar and salt in medium bowl. Cut in shortening with pastry blender until evenly moistened. Press into bottom of prepared pan. Bake 15 minutes.
  3. FOR FILLING: WHISK eggs until blended. Whisk in sugar, flour, baking powder, lemon juice and lemon peel. Pour over partially baked crust. Bake 22 to 25 minutes or until light golden brown.
  4. FOR GLAZE: STIR together powdered sugar, lemon juice and lemon peel. Spread on hot lemon filling. Cool on wire rack. Chill until firm. Remove from pan using edges of foil. Sprinkle with powdered sugar. Cut into bars.

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