Puckery Lemon Bars

Author: Canadian Living

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

  • Portion size 40 servings
  • Credits : Holiday Baking: 2004

Ingredients

  • 3/4 cups butter softened
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
Topping:
  • 4 eggs
  • 1 1/4 cup granulated sugar
  • 1/4 cup finely grated lemon rind
  • 1/2 cup lemon juice
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon icing sugar

Method

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.)

Nutritional facts <b>Per bar:</b> about

  • Sodium 63 mg
  • Protein 1 g
  • Calories 99.0
  • Total fat 4 g
  • Cholesterol 31 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puckery Lemon Bars

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