Lemon Bars II Recipe - Allrecipes.com
Lemon Bars II Recipe

Lemon Bars II

Recipe by  

"This is a variation of the Lemon Bars I used to make. I preferred the lemon filling to be between the layers of dough so I altered my recipe."

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Ingredients Edit and Save

Original recipe makes 30 bars Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together the 3 cups of flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 15 minutes.
  3. In a smaller bowl, stir together the egg whites and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust, then sprinkle the remaining crust mixture evenly over the top. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2003

These are really worthy of 5 stars. I took the 1/2 of the "topping crust" and added the zest of the 3 lemons used for the 1/2 cup of juice and added 1/2 cup of toasted pecans. Everyone raved!

 
Most Helpful Critical Review
Mar 15, 2007

This was not what I expected. Tasted more like shortbread than lemon bars. Not completely bad (anything with 3 sticks of butter can't be completely bad!), just not very lemony. The filling seemed to be absorbed into the dough.

 

38 Ratings

Jan 01, 2004

This was good but we only made half the crust, who wants to cover up good lemon flavor. Also we used whole eggs instead of only egg whites. Who wants lemon bars with no color?

 
Jan 01, 2004

These bars are lemony perfection! I did sprinkle the topping ontop of the lemon filling the first time but actually prefer to not put it on. I just dusted the top w/ sifted confectioners sugar before serving.

 
Nov 08, 2003

These were good. Of course I changed the recipe slightly. I used 4 limes and 1 lemon, which gave me the 1/2 cup juice needed. Tartness seemed just right. As other reviewers suggested about the topping, I used about 3/4's of it for the base which gave a good sturdy base to cut, and did sprinkle the last 1/4 over the top. They were better the next day. I'm going to try another recipe from Ina Garten. Still seaching for the perfect lemon bar.

 
Oct 30, 2003

Delicious and easy - I found this one year while baking Christmas cookies when I needed to use up some egg whites, and they have been a huge hit with everyone who tries them. If you like lemon, you'll love these!

 
Sep 30, 2003

Man these are good!! Sprinkle the top crust on lightly, lest you'll smother some of the daringly delicious lemon flavor.

 
Dec 09, 2008

I made these twice, because the first batch didn't have enough of a lemon flavour.The second time I used the amount of lemon juice called for and added 2 teaspoons of pure lemon extract.Much more of a lemon ZING....Give it a try !

 

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Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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