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I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I'm never afraid to make this dessert for guests since I know it will be a hit.
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Nutritional Analysis: 1 bar equals 172 calories, 9 g fat (5 g saturated fat), 51 mg cholesterol, 70 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Originally published as Shortbread Lemon Bars in Taste of Home December/January 2000, p27
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Man cannot live by chocolate alone-believe us, we've tried. So when we want a yummy treat that's a little different, we go for these lemon bars. They're beautiful on a platter, they taste great, and you can make them in no time.
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Reviewed on Mar. 26, 2012 by hook57
I am like another viewer, this recipe just doesn't work for me. The bake times seem to be way off (no, there is nothing wrong with my oven!) I baked the filling for an extra 20 minutes, then gently poured on the sour cream topping and all it did was sink....made a real mess. But I continued on and baked it again for.. not 7-9 minutes longer but another 20! These bars are way too gooey for my liking and they definitely don't cut nicely. But hey, each to their own opinion.
Reviewed on Sep. 10, 2011 by janalamar
emaxwell.. i think the only reason your shortbread crust turns hard is because of over working the dough
Reviewed on Jul. 24, 2011 by misscleocat
These bars are absolutely delish and my husband loves them. I am planning on making another batch of them tomorrow.
Reviewed on May. 09, 2011 by jj5263
I think I know what happen. When I baked my filling and took it out and put the topping on, it went on fine except right in the center. I think it wasn't set enough because that is the only place the topping sunk in. I could be wrong but I think that is what happen to mine.
Reviewed on Apr. 22, 2011 by wulfie
I made this receipe for a church function and it got rave reviews. Was one of the first dessert pans to be emptied. The sour cream topping makes for a nice compliment to the sweet lemon filling.
Reviewed on Mar. 25, 2011 by hannahjw88
Delicious! These bars were a great hit at our bake sale at school. Will be making them again tonight for a meeting tomorrow. I highly recommend these!
Reviewed on Dec. 19, 2010 by emaxwell111
This is an easy to make delicious lemon-bar recipe. However I always seem to have a problem with the shortbread crust coming out too hard! Any suggestions?
Reviewed on Oct. 25, 2010 by 5xamom
Mine turned out just like the picture. I am wondering if you used low fat sour cream and that was why yours didn't turn out- Plymouth. I poured the sour cream topping on the hot filling and it worked just fine for me. However, I never use fat free or low fat stuff when baking. I hope the next time you make this it works for you. Good luck! I loved it and so did everyone I shared it with- melted in my mouth delicious!!
Reviewed on May. 21, 2010 by Plymouth Pilgrim
Is there a mistake in the directions? Should you cool after baking the filling? The directions say to spread the topping over the filling. I did that and the topping melted into the hot filling. Then it says to bake again with the sour cream filling on top. Is this correct? Baking it completely melts the cream topping. I think something is wrong. Otherwise, they are delicious. But the picture looks as if there is a cold cream filling on the top. Help, someone!
Reviewed on Apr. 19, 2008 by teresalynnphillips
well worth the time and effort to make these, even better the next day and the next if they last that long!!!
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