Love the Mama Lemon Bars

Love the Mama Lemon Bars

CHARLIEBUG

"This delicate treat is made with fresh lemon and confectioners' sugar. Wonderful with tea."
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Ingredients

1 h 20 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.
  3. Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
  4. Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Reviews

Read all reviews 106
  1. 126 Ratings

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Most helpful positive review

I wrote this recipe...Use a 11" X 7" Pan. It will NOT come out right with a bread pan. Sorry for the confusion.

Most helpful critical review

Many of the four or five star ratings for this recipe are only after the reviewer made significant changes. A perfect recipe should be spot on accurate and not need doctoring with amounts of ing...

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Least positive
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I wrote this recipe...Use a 11" X 7" Pan. It will NOT come out right with a bread pan. Sorry for the confusion.

I thought this was one of the best lemon bar recipes I've tried. I loved the crust! I only needed to cook the lemon part for 20 minutes instead of 25. These were GREAT!!!!

these were a huge hit! i used parchment paper to line my baking pan, and that made cutting a snap....

Many of the four or five star ratings for this recipe are only after the reviewer made significant changes. A perfect recipe should be spot on accurate and not need doctoring with amounts of ing...

You need to double the lemon filling part though! YUUUUUMMMMMM!!!

I'm normally not a fan of lemon bars, but these were really good! My mother said this was one of the best desserts she'd ever eaten. The filling had just the right amount of "chewy gooey-ness". ...

I couldn't decide between making this recipe or "The Best Lemon Bars" so I made both yesterday. Friends and family adored and gobbled up "The Best Lemon Bars" and this batch went virtually unto...

Light flaky shortbread type crust bottom. It perfectly balances the tart flavor of the lemon filling on top! It was awesome!

Really tasty! I doubled the recipe thinking I would make two batches, but ended up using all most of the crust and all of the filling for one. Next time I will probably only double the filling a...

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