Pucker-Up Lemon Bars
Notes from our test kitchen; for an extra light flaky crust use cold butter and blend in the food processor, use only fresh lemon juice, with the amounts stated this makes a fairly thick crust you may want to remove some of the crust mixture and save it for another time
INGREDIENTS:
1-1/2 cups all-purpose flour
2/3 cup plus 2 tablespoons confectioners sugar
3/4 cup butter, softened (no substitutes)
3 large eggs, lightly beaten
1-1/4 to 1-1/2 cups sugar (I use 1-1/2 cups)
3 tablespoons all-purpose flour
1/3 cup fresh lemon juice (I just use use the juice of 1 whole lemon it usually works out to about 1/3 cup)
2 drops yellow food coloring, optional (or adjust to shade desired)
confectioners sugar, for dusting
INSTRUCTIONS:——————————————
Preheat oven to 350 degrees F.
Grease an 11 x 7-inch baking pan.
In a small bowl using your fingers combine the flour with sugar and butter until crumbly; pat into bottom of baking pan.
Bake for 20 minutes.
Meanwhile in a bowl whisk eggs with sugar, flour, lemon juice and food coloring until smooth and well combined; pour over the hot crust.
Bake for 12-15 minutes or until just set (watch closely this sets very fast so baking time may be less that 12 minutes depending on how hot your oven runs, the top will forum a crust when baking)
Cool then dust with confectioners sugar.
Cut into squares
Related posts:
- Creamy Lemon Cheesecake Bars
Pucker-Up Lemony Lemon Cake With Glaze (Cake Mix)
Lower Fat Creamy Lemon Pudding
Microwave Lemon Meringue Pie Filling
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I found your blog through Recipezaar. I’m getting ready to make your “Perfect Marinade for Grilled Steak”. I might have to make these lemon bars for dessert!
perfect! I think the crust to topping ratio was perfect and wouldn’t recommend changing it. I did however put in the rind of one lemon and an extra tablespoon of lemon juice for a more pronounced lemony flavour. Thank you for another yummy recipe.