Jeff loves lemon, and I enjoy making him lemon treats because I love him so much. This recipe comes from the family cookbook that Grandma Marilyn Mitchell compiled, with this recipe attributed to Louise Durman, Food Editor, Knoxville News-Sentinel. It’s great and less expensive than many lemon bar recipes because you may already have all the ingredients. Lots of lemon bar recipes require lemon zest, and I was afraid the lemon flavor wouldn’t be as strong without it, but Jeff says it tastes good as is. So it’s great just to use your bottle of lemon juice instead of having to buy and zest lemons.
I haven’t made this one gluten free yet, but of course you’d want to switch out the flour for a gluten free flour blend with xanthan gum.
Lemon Bars
Cool before serving and use a wire strainer to cover with powdered sugar.
Ingredients
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1 c. Butter, softened
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1/2 c. Powdered Sugar (plus more to sprinkle over top when finished)
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2 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)
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1/2 tsp. Salt
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4 Eggs
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2 c. Sugar
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5 Tbsp. Real Lemon® Juice
Directions
Preheat oven to 350°. In a large bowl, cream together butter and powdered sugar. Blend in flour and salt. Press mixture into a buttered 9×13 pan. Bake crust at 300° for 20 minutes. While the crust is baking, in a medium bowl, blend together eggs, sugar, and lemon juice. Pour over crust. Bake at 350° for 15-20 minutes. Cool on rack; when cooled, sprinkle with powdered sugar, cut into rectangles.
Mitchell Meals 