“These tasty bars are a takeoff on my all-time favorite lemon bars. I found this recipe in the June, 1994 issue of Better Homes and Gardens.”
READY IN:
1hr 25mins
YIELD:
30 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
  2. Add the 3/4 C powdered sugar.
  3. Beat until combined.
  4. Add the 2 cups flour; beat until combined.
  5. Press mixture onto the bottom of a greased 13x9-inch baking pan.
  6. Bake in a 350° oven for 20 minutes or till golden.
  7. Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
  8. Beat for 2 minutes with an electric mixer till combined.
  9. Sprinkle berries over crust.
  10. Pour filling over berries, arranging berries evenly with a spoon.
  11. Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
  12. Cool thoroughly in the pan on a wire rack.
  13. Cut into bars.
  14. Just before serving, sprinkle with powdered sugar.
  15. To store, cover and chill for up to 2 days.
  16. Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
  17. Thaw, covered, in the refrigerator for 24 hours.

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