At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Tart lemon bars with a buttery pat-in-the-pan crust and a tangy lemon filling make them a favorite.
Dietary Fiber: <1g
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
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