- Makes: 36 servings
- Prep: 25 mins
- Bake: 33 mins 350°F
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup butter
- 4 eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely shredded lemon peel
- 3/4 cup lemon juice
- 1/4 cup half-and-half, light cream, or milk
- Powdered sugar
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease foil; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of prepared pan. Bake for 18 to 20 minutes or until edges are golden.
- Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set. Cool completely in pan on a wire rack. Grasping foil overhang, lift from pan. Cut into bars. Right before serving, sift powdered sugar over tops. Cover and store in the refrigerator.
Nutrition Facts (Lemon Bars)
- Per serving:
- 114 kcal ,
- 5 g fat
- (3 g sat. fat ,
- 1 g monounsaturated fat ),
- 35 mg chol. ,
- 65 mg sodium ,
- 16 g carb. ,
- 9 g sugar ,
- 2 g pro.
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