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Tart lemon bars with a buttery pat-in-the-pan crust and a tangy lemon filling make them a favorite.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs.
Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very lightly browned.
Combine all filling ingredients except flour and baking powder in same bowl. Beat at medium speed until well mixed. Add 1/4 cup flour and baking powder; beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking 23-25 minutes or until top is golden brown. Cool completely.
Combine powdered sugar, 1 tablespoon butter and vanilla in bowl. Beat at low speed, gradually adding enough lemon juice and scraping bowl often, until desired glazing consistency. Drizzle over cooled bars. Cut into bars.
Dietary Fiber: <1g
These were a big hit, and I'll definitely make them again sooner or later.
The crust came out hard.
I made these for Easter and they were delicious!! Easy too. There are three steps to making them, but all three are simple. One tip -- go easy on the glaze. It's VERY sweet.
FABULOUS recipe! I've always made the other recipe which is alot more work. The only thing I think I would do is add some lemon zest to the crust. Everyone went wild over these and half the pan disappeared in no time. I like the glaze instead of the powdered sugar as well and I don't like overly sweet things. The flavor in these bars just explode in your mouth. Yum!
I made this recipe on March 24, 2011 and again on March 27th because everyone that tried it was asking for more! It is a 5 star recipe for sure. Be sure to let it cool completely before trying to cut it or it does not cut well and you will have to eat your mistakes. I know, as I got two extra pieces that way!
This was so easy to make and just wonderful to eat. We liked it so much I took a piece over to my neighbor who lives alone. She was thrilled.
This is a very good lemon bar recipe. I like the icing for the top instead of the powdered sugar. Very good,and easy.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1883
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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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.
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