Puckery Lemon Bars
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% |
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3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 tsp (1 mL) salt
2 cups (500 mL) all-purpose flour
Topping:
4 eggs
1-1/4 cups (300 mL) granulated sugar
1/4 cup (50 mL) finely grated lemon rind
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tbsp (15 mL) 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
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Variation
Lactose-Free Puckery Lemon Bars: Replace butter with lactose-free soft
margarine.
Source
Holiday Baking: 2004
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