69: Lemon Bars

69: Lemon Bars

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Thursday was a crappy, rainy day, and I’d been out in the weather much too much. I decided I wanted to bake something, but I’ve had a lot of desserts recently and didn’t really want anything too rich. I went for sweet and bright instead.

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I decided to make the Lemon Bars recipe out of my 2000 Betty Crocker Cookbook (affiliate link).

lemon bars
Lemon Bars

I used however much lemon zest I got off of a single lemon, and got 2 tablespoons of juice from it as well. I baked mine a few minutes longer because I didn’t think they’re done. I used a 9-inch square pan and cut 16 squares.

This is my first successful time baking lemon bars (I tried years ago with a recipe that just didn’t quite work out). I had a few while warm, but I prefer mine cold. These are tasty, a good standard recipe. They taste bright, and the shortbread is nice and crisp. This is a good enough recipe. That said, I love lemon. I’ve already found a recipe that takes more lemon juice, and I’m betting it’s going to be the one I really enjoy.

Want more lemon? Try this recipe for lemon bars with an extra thick layer of lemon goo, or these lemon-raspberry muffins.

Lemon Bars

adapted from the Betty Crocker Cookbook

Author: Leona Konkel
  • 1 cup flour
  • 1/2 cup butter (softened)
  • 1/4 powdered sugar
  • 1 cup granulated sugar
  • 2 teaspoons grated lemon zest (if desired)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • Powdered sugar for dusting
  1. Mix flour, butter, and 1/4 cup powdered sugar. Press in an ungreased square pan, 8×8 or 9×9, building up 1/2 inch edges. Bake for 20 minutes at 350F. Remove from oven.

  2. Beat granulated sugar, lemon zest, lemon juice, baking powder, salt, and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

  3. Bake 25-30 minutes or until no indentation remains when touched lightly in center. Cool in pan on wire rack. Dust with powdered sugar. 

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