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Creamy Lemon Bars

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Ingredients

2 cups flour
1/3 cup powdered sugar
3/4 cup butter, cut into small pieces
4 eggs
2/3 cup lemon juice
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup lemon juice

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Creamy Lemon Bars

  • Serves 16
  • Easy

About This Recipe

Lemon Bars is an old fashioned recipe that everyone loves. The combination of a tender crust with a mouth-puckering sweet and sour filling and a lemony glaze is the perfect treat with coffee or tea, or a great addition to a cookie tray.

Most people have had lemon bars that have a tough crust, or a weak flavor profile, or a gummy filling. This bar is perfect, and doesn’t need any tweaking! The sweetened condensed milk is the secret ingredient that keeps the filling tender and velvety.

Many lemon bar recipes just don’t have enough lemon flavor for my taste. And even though the rind has lots of flavor, I don’t like little bits of lemon rind in my bars; they should be smooth as silk. So lots of lemon juice is my answer.

Enjoy making this simple and indulgent recipe.

Steps

1
Done

Preheat the oven to 350°F. Grease a 13” x 9” pan with unsalted butter and set aside.

2
Done

In a large bowl, combine 2 cups flour, 1/3 cup powdered sugar, and mix well. Cut in ¾ cup butter until particles are fine. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and cool on a wire rack.

3
Done

In another large bowl, combine the sweetened condensed milk, eggs, lemon juice, 2 tablespoons flour, baking powder, baking soda, and salt and beat until light.

4
Done

Carefully pour the lemon mixture over the crust. Bake the bars for another 20 to 25 minutes or until the filling is just set and light golden brown around the edges. Cool completely on a wire rack.

5
Done

For the frosting, combine 2 cups powdered sugar, 2 tablespoons melted butter, and 1/3 cup lemon juice in a small bowl and mix well. Pour over the bars and spread gently and carefully to coat. Let stand until the frosting is set, then cut into bars.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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