Lemon Bars: Difference between revisions
Created page with "CRUST: 3 c. flour 1 1/3 c. powdered sugar 1 1/2 c. butter, softened FILLING: 6 eggs 1 3/4 c. granulated sugar 6 T. flour 1 c. lemon juice yellow food coloring, optional Combine..." |
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CRUST: | CRUST: | ||
3 c. flour | *3 c. flour | ||
1 1/3 c. powdered sugar | *1 1/3 c. powdered sugar | ||
1 1/2 c. butter, softened | *1 1/2 c. butter, softened | ||
FILLING: | FILLING: | ||
6 eggs | *6 eggs | ||
1 3/4 c. granulated sugar | *1 3/4 c. granulated sugar | ||
6 T. flour | *6 T. flour | ||
1 c. lemon juice | *1 c. lemon juice | ||
yellow food coloring, optional | *yellow food coloring, optional | ||
Combine the crust ingredients and press into a greased 9 x 13 pan. Bake at 350 F. (180 C.) for 30 minutes until slightly golden brown and firm. | Combine the crust ingredients and press into a greased 9 x 13 pan. Bake at 350 F. (180 C.) for 30 minutes until slightly golden brown and firm. | ||
Revision as of 18:57, 12 May 2012
CRUST:
- 3 c. flour
- 1 1/3 c. powdered sugar
- 1 1/2 c. butter, softened
FILLING:
- 6 eggs
- 1 3/4 c. granulated sugar
- 6 T. flour
- 1 c. lemon juice
- yellow food coloring, optional
Combine the crust ingredients and press into a greased 9 x 13 pan. Bake at 350 F. (180 C.) for 30 minutes until slightly golden brown and firm.
Whisk the filling ingredients until frothy. Pour over hot crust. Return to oven and bake 30 more minutes (same oven temperature), until light golden brown, firm, and cracks begin to appear.
Cool on a wire rack, dust liberally with powdered sugar, and cut into squares. They may need to be re-dusted if not served immediately.