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Bake-Sale Lemon Bars

The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. — Mildred Keller, Rockford, Illinois
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    15 bars

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 3 large eggs
  • 1-1/2 cups sugar
  • 1/4 cup lemon juice
  • Additional confectioners' sugar

Directions

  • Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.
  • Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust.
  • Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.

Test Kitchen tips
  • Bottled lemon juice works here, but for the most lemony lemonness, squeeze your own, fresh. Better yet, zest that lemon before squeezing, then add 1 teaspoon of the grated peel to the filling.
  • Line the pan with nonstick foil before baking, and the bars will come out easily when they're done. No cleanup needed!
  • Nutrition Facts
    1 bar: 247 calories, 10g fat (6g saturated fat), 62mg cholesterol, 88mg sodium, 37g carbohydrate (26g sugars, 0 fiber), 3g protein.
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