3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.
Heather in Regina, Saskatchewan Nov 29, 2006
Would make this again.
All you have to do is grate the lemon rind and add it in and you will have that great lemon taste!
Theresa in Toronto, Ontario Nov 27, 2006
Would make this again.
This recipe needed only one extra ingredient - the ZEST of the entire lemon you are squeezing to produce the lemon juice.
Also, yes, use a pan smaller than 13 x 9. Mine was about 12 x 8, and I still found the crust rather fragile.
I'm not a regular baker, but these received RAVE reviews. Make sure to add the lemon zest and you will have NO leftovers, I guarantee!
Ann in Alabama Nov 14, 2006
Would make this again.
I love these! I am making them for a family get-together the weekend even though they are more of a "summer" cookie.
A cookie baker in lakewood ohio Aug 8, 2006
Would not make this again.
though the crust was good, the yellow filling was lacking any trace of lemon at all, not to mention i fount it completly too thin
A cookie baker in Kelowna British Columbia Nov 27, 2005
Would not make this again.
We found that there was not the lemon flavor that we were looking for. Could not taste lemon at all.
A cookie baker in california Nov 23, 2005
Would not make this again.
i was very disaapointed, i did not taste any type of lemon flavoring
A cookie baker in Chicago Illinois Nov 10, 2005
Would make this again.
I have made these from this recipe forever and it is outstanding!!!!!!
claire in Toronto Mar 17, 2005
Would make this again.
My whole family loves these and asks me to bring them to every get-together. The one change I make is to add the zest of one lemon to the lemon juice, this takes away some of the sweetness and makes them very lemony.
Brianna in South Carolina Dec 24, 2004
Would make this again.
They are the best bars I have ever had in my whole entire life and I can't live without them.
Karen M. in Canada Nov 29, 2004
Would make this again.
This was a simple recipe using ingredients I already had in my kitchen! It came together easily and the result was a delicious, lemony bar with a shortbread base (I did use less sugar and more lemon juice, as was suggested). We really enjoyed them and they freeze well, also.
