THE LAND O'LAKES BLOG — Bringing inspiration to those who share our love of good food. —
Lemons, Lemons, and More Lemons!  What To Do With All These Lemons!
02520_00

My parents live in Minnesota.  Every winter they visit my aunt and uncle who live near San Diego, California.  And, every year they bring home a supply of Meyer lemons.  My uncle has a Meyer lemon tree in his yard and the lemons are ready for picking during my parents’ visit.  This tree also happens to be quite productive so there are lots of lemons to use up.  Lemonade, lemon cake, lemon bars, etc.  What does one do with all these lemons?  I happily take a few home to bake one of my favorite bar recipes, Tangy Lemon Bars.

Meyer lemons are thought to be a cross between lemons and oranges so are a little sweeter than the lemons I purchase at the grocery store.  Tangy Lemon Bars really tastes best made with regular lemons but, when one has Meyer lemons on hand they work just fine too.  The bars are just a little less tangy and a little more sweet.

Tangy Lemon Bars have an easy pat-in-the pan crust, a luscious lemon filling and a quick glaze as a finishing touch.  They are a great addition to a cookie and bar plate since they add a refreshing flavor to complement the usual chocolate and butter cookie varieties.

Start by heating your oven to 350° F.  In a large bowl combine all the crust ingredients (flour, sugar and softened butter).  Beat at medium speed until the mixture forms fine crumbs.  This mixture will not form into dough; it will be a dry crumbly mixture that will be easy to press together when patted into the pan.

3finecrumbs1-copy

Evenly press the mixture onto the bottom of an ungreased 13x9-inch baking pan.

4presscrust3-copy

Bake for 18 to 22 minutes or until the edges are very lightly browned.  Remove from the oven.

5lightlybrowned-copy

While the crust is baking, make the filling by combining the sugar, lemon juice, eggs, grated lemon peel and salt in the same bowl where you mixed the crust mixture (saves on clean up!).  Beat at medium speed until well mixed.

7beatfilling2-copy

Add the flour and baking powder.

8addflour2-copy

Reduce the mixer speed to low and beat until well mixed.

9flourwellmixed-copy

Slowly pour the filling over the hot partially baked crust.

10pourfilling2-copy

Continue baking for 23 to 25 minutes or until the filling is set and the top is light golden brown.  Cool completely.

11topgolden3-copy

Once the bars have cooled completely make the glaze by combining the powdered sugar, softened butter and vanilla.

12combinepwdsug-copy

Beat at low speed, gradually adding enough lemon juice to reach desired glazing consistency.

13addlemonjc4-copy

The easiest way to glaze the bars is to just spread the glaze over the cooled pan of bars.

14spreadglaze2-copy

Then cut into bars with a sharp knife.

15cutintobars2-copy

If you want to make fancier bars, first cut the bars into diamond shapes.  Start by cutting diagonally across the length of the pan of bars.

tip3-2-copy

Then make cuts parallel to the short side of the pan, creating diamond shaped bars. Remove the bars and place on a wire cooling rack.

tip3-4-copy

An easy way to drizzle the glaze over the bars is to place the glaze in a plastic food storage bag.

16glaze2-copy

Gently press the glaze down into one corner of the bag.

16glaze3-copy

Now snip off the very end of the corner with clean scissor to create a hole where the glaze can come through.

16glaze4-copy

Use the bag like a pastry bag “pipe” to drizzle the glaze onto the cooled bars.

16glaze5-copy

Won’t these dress up your cookie plate?  Or, they’re pretty enough to stand on their own.

17diamondbars3-copy

What lemon recipes do you like to make?  If you try Tangy Lemon Bars, please rate and review the recipe.

Easter's around the corner and you will want to see the fun Bunny Cake Julie is making on Thursday.

Becky Wahlund is the Director of the Test Kitchen for Land O'Lakes and writes for our Recipe Buzz® Blog.

Message:

Your friend thought you might be interested in Lemons, Lemons, and More Lemons! What To Do With All These Lemons!

Message:

Your friend thought you might be interested in Lemons, Lemons, and More Lemons! What To Do With All These Lemons!
Back to Top

• Leave a Comment •

Please correct the item(s) in red below:

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Submit
Thank you, your comment has been submitted for approval

• Comments •

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: