Puckery Lemon Bars
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 99 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 0 |
| chol | 31 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 4 |
| vit C | 2 |
| folate | 5 |
For those who prefer a tangy treat, serve these citrusy tidbits.
Ingredients
- 3/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- Topping:
- 4 eggs
- 1-1/4 cups granulated sugar
- 1/4 cup finely grated lemon rind
- 1/2 cup lemon juice
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp icing sugar
Preparation
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.
In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325°F (160°C) oven until golden, about 25 minutes. Let cool in pan on rack.
Topping: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.
Bake in centre of 325°F (160°C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Additional information :
Variation
Lactose-Free Puckery Lemon Bars: Replace butter with lactose-free soft
margarine.
Source : Holiday Baking: 2004
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