Puckery Lemon Bars

Tested Till Perfect

For those who prefer a tangy treat, serve these citrusy tidbits.

Servings: 40

Ingredients:

Nutritional Info
Per bar: about -
cal 99
pro 1 g
total fat 4 g
sat. fat 2 g
carb 15 g
fibre trace
chol 31 mg
sodium 63 mg
% RDI: -
calcium 1%
iron 3%
vit A 4%
vit C 2%
folate 5%

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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