Eileen's Lemon Bars
These bright, tangy squares quickly became a timeless favorite — a perfect balance of buttery crust and citrusy sweetness. This recipe appeared in the 1963 Betty Crocker's Cook Book, which helped popularize the dessert nationwide.
Servings 16
Ingredients
Crust
- 2 Cups All-purpose flour
- 1/2 CUp Sugar
- 1/4 tsp Salt
- 1 Cup Butter Chilled and cube before using
Filling
- 4 Eggs
- 2 Cups Sugar
- 1/4 Cup Flour
- 6 TSBP Lemon Juice Fresh lemons provide a tart tangy flavor
- 1/2 C Shifted Powdered Sugar Save for dusting at the end
Instructions
Crust
- Mix flour, sugar, and salt. Combine cold, cubed butter with the flour mixture until the mixture resembles coarse crumbs withpea-sized pieces of butter. Press mixture into a 9x13" greased pan. Food tip: Line the baking pan with parchment paper. Bake 18-20 min. until golden brown. Coolc ompletely
Filling
- Beat eggs, sugar, flour, and lemon juice w/electric mixer until well-blended. Pour mixture over cooled crust. Bake 25-30min. cool completely. Dust with sifted powdered sugar
Notes
