Lemon Bars For The Start Of Fall - This Colorado Trio Blog at Allrecipes.com - 284809

This Colorado Trio

Lemon Bars for the start of Fall 
Sep. 24, 2012 7:36 am 
Updated: Sep. 24, 2012 11:08 am
I love lemon bars because they remind me of times I've lived on both coasts...in Arizona where I ran along canals lined by citrus orchards, and in the Wash DC area where loads of oranges and lemons were brought up from Florida every summer by neighbors returning from vacation.  My fascination with lemons themselves began after reading about salting them as a treat in a coming-of-age book about a young girl in a Japanese concentration camp.  You'll find thick slices in my ice water at home, or cut into wedges to be used in my recipes for fish. 

Their vibrant taste works great in desserts, and I finally came across a years-old, generation-passed recipe that I was able to modify with bottled lemon juice in place of freshly squeezed juice and grated zest.  This recipe is just the right mix of tart and sweet, and not at all puckery-lemony, complete with a shortbread crust that is rich and tender.  The final product proves that the lemon is more than just a pretty face, bright and shiny yellow.  Sprinkle powdered sugar over the top and you get a pretty amazing little dessert. 

1 1/2 c all purpose flour
2/3 c powdered sugar
3/4 c butter, softened
3 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1/4 c lemon juice

1.  Combine flour, powdered sugar and butter.  Pat into greased 9x13 baking pan.  Bake at 350 degrees for 20 minute.
2.  In a bowl, whisk eggs, sugar, flour and lemon juice until frothy.  Pour over the hot crust.  Bake at 350 degrees for 20-25 min or until light golden brown.  Cool.
3.  Sprinkle with additional powdered sugar.  Cut into squares.
Lemon Bars
Photo Detail
Sep. 24, 2012 7:43 am
I love, love, love, love lemon bars. They are so yummy, and fairly easy to make. I will have to try your recipe the next time I make them (and looking at your picture, that may be sooner than later, lol) they look and sound delicious. Thanks for sharing.
Sep. 24, 2012 9:22 am
This is very close to my mom's recipe. She used powdered sugar in her base as well. I have a batch in my kitchen right now! They look wonderful.
Sep. 24, 2012 10:22 am
I love lemons, And I am sure I would love this.
Sep. 24, 2012 11:08 am
Thanks much! The thing I love about this recipe (and I haven't added it to AR yet) is the use of bottled lemon juice. While it may not be totally authentic, it helps making these much more quickly!! And, re: the use of powdered sugar in the crust...I agree, it makes for a really delicious shortbread. I've also substituted butter-flavored Crisco for the butter, but only because I didn't have time to soften the butter just via room temperature. :) I hope you like them!!!
Click to Change your Profile Picture

Member Since
Mar. 2006

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet

Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Charity Work

Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
First and foremost, I wholeheartedly believe healthy eating starts with raw ingredients! I have three teenagers - my own two children, and a foreign exchange student from Japan who is living with us for this school year. The heart of our home is the dinner table...I involve the kids in planning weekly meals, grocery shopping, and cooking. The kids all love to cook and are filling their own personal recipe books with tried and true favorites and building their own culinary repertoire! We have traveled the world with the military, and love trying all types of new foods.
My favorite things to cook
I love to make tapas and appetizers -- small dishes are fantastic because they are easy to prepare and make for fun party food, especially during football season. I also enjoy cooking Asian foods (particularly Japanese and Thai), fish (mostly salmon), soups and pastas. I'm venturing into Vietnamese, Mexican and Indian dishes. We're a very active and busy family, so recipes that use healthy ingredients, resulting in comfort (heart-of-the-home) dishes, are what we love to try!
My favorite family cooking traditions
Anything that involves family-in-the-kitchen is a favorite time for me. We are huge football fans, so kitchen and football go hand in hand to us. I'm also a fan of holiday meals because these are occasions where my siblings and parents meet for huge culinary fests that stray from tradition (anything from turkey to sushi) and bring forth new recipes to add to each of our own collections.
My cooking triumphs
Discovering this site and all the 5-star recipes! The "comfort" factor of foods is very important to me, so if I find a dish that speaks to us enough to keep the recipe in our repertoire, it's a success!!
My cooking tragedies
I went through a phase of cooking cream-based soups, and was so excited to discover a tomato bisque that I was 100% sure my nieces would love. Proudly made it for them one holiday season, only to have my oldest niece (then 5) taste it, turn to her mom (my sister), shake her head, and ask for Cambell's tomato soup (made with milk, of course). Showed up by processed...sigh...
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States