Rating: 4.5 stars
62 Ratings
  • 5 star values: 42
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2

An extra splash of lemon juice plus lemon peel adds tremendous tang to this classic recipe. Pucker up and enjoy this luscious dessert.

Source: Better Homes and Gardens

Gallery

Credit: Stephen Kent Johnson

Recipe Summary

bake:
33 mins
total:
58 mins
prep:
25 mins
Servings:
36
Yield:
36 bars
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

114 calories; fat 5g; cholesterol 35mg; saturated fat 3g; carbohydrates 16g; mono fat 1g; sugars 9g; protein 2g; vitamin a 194.4IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 4mcg; vitamin b12 0.1mcg; sodium 65mg; potassium 25mg; calcium 10.1mg; iron 0.5mg.
Advertisement