Lemon Love Notes

Penny Burdge

By
@PennyInKC

I got the original recipe in 1978 when I moved to KC. I was in my mid 20s and my new neighbor, who was in her 50s was a fantastic cook. She shared these luscious lemon bars with me. I have added more fresh lemon juice and more fresh lemon zest to the original recipe because we love the more intense flavor.

You can easily make this recipe GLUTEN FREE by substituting a recipe-ready gluten free flour (I have used Namaste, Domata, and Aldi's LiveGfree brands successfully) to replace the all purpose flour.


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Comments:

Serves:

24

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

CRUST

1 c
butter, unsalted
1/2 c
powdered sugar
2 c
unbleached white flour or recipe ready gluten free flour*

FILLING

1/2 c
sugar
1/4 c
unbleached white flour or recipe ready gluten free flour*
1 tsp
baking powder
4 large
eggs
1/2 c
lemon juice, freshly squeezed
3 tsp
fresh lemon zest

GARNISH

powdered sugar for dusting

Directions Step-By-Step

1
Make the crust. Mix all crust ingredients well and pat into a 9" x 13" or quarter sheet pan. Bake 12-15 minutes at 350° until lightly golden. Remove to wire rack.
2
Make the filling. Mix together the sugar, 1/4 C flour, and baking powder.
Beat together the eggs, the freshly squeezed lemon juice and fresh lemon zest.
Add egg mixture to dry ingredients and beat well.
3
Pour onto the pre-baked crust and then bake another 25 minutes until the filling has firmed. Tap lightly with your fingertip to test. Cool then dust with powdered sugar.You can also add some more lemon zest to the top if you like.
4
*I have used both Namaste and Domata brands recipe-ready Gluten Free flour to successfully to replace the all purpose flour.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Heirloom