- 3/4 cup butter, softened
- 2/3 cup confectioners' sugar
- 1-1/2 cups plus 3 tablespoons all-purpose flour, divided
- 3 eggs
- 1-1/2 cups sugar
- 1/4 cup lemon juice
- Additional confectioners' sugar
- 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. Yield: 4 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Bake-Sale Lemon Bars
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"Absolutely delicious. I've made them three times in as many weeks, and can't seem to have enough! So quick and easy to make. I needed them non-dairy, and I don't use margarine, so I substituted oil. It came out great!"
"Absolutely THE BEST lemon bars I've ever had! I incorporated some of the suggestions made by reviewers, & used the juice of fresh lemons, added the grated peel from one of them to the filling, & cut the sugar in the filling to 1 1/4 cups! Terrific & will make often!"
"Wonderful recipe! Easy to make and tastes great!"
"Excellent bars. I pressed the crust in the pan just enough to hold it together and it turned out light and fluffy. I used Meyer lemons which are a little mild so I added 2 t of grated rind. I would make them exactly like this again."
"These were pretty good. The crust was a little thicker than I would prefer (was about half crust and half filling), and was a little too firm. Not sure if that was because I over-baked or over-mixed it. I did use juice from real lemons (two of them), and it definitely made them taste great."