by Michelle Jones, founder of BetterBudgeting.com
Here's one of my all time favorite treats that's perfect for spring or really any time of the year. Just thinking about the lemony sweetness of these dessert bars makes me happy! I'm also including a variation for Raspberry Lemon Bars and dieters will be happy to note that this recipe can be made with Splenda!
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Ingredients:
Crust...
1 c. flour
1/4 c. sugar (Splenda may be substituted)
Pinch of salt
6 T. butter
Filling...
2 large eggs
3/4 c. sugar (Splenda may be substituted)
2 T. flour
1/4 tsp. lemon peel, grated fresh (or a bit less if using dried lemon peel)
3 T. fresh or bottled lemon juice
1/4 tsp. baking powder
Confectioners' sugar for dusting
Directions:
Blend flour, 1/4 cup of sugar and the pinch of salt in a small bowl, then cut in butter until mixture is crumbly. Press crust mixture into a greased (with cooking spray or shortening) 8x8-inch square baking pan. Bake the crust for about 15 minutes at 350 degrees and set aside.
To make filling, blend remaining ingredients (except the confectioners' sugar) and pour over crust. Return pan to oven and continue baking for about 25 minutes, or until center is set.
When cool, dust with confectioners' sugar and cut into bars or squares. Can also be chilled for 1-2 hours if desired.
Raspberry Lemon Bars
To add a delicious layer of raspberry to these lemon bars spread about 1/3-1/4 cup of raspberry preserves over the crust before adding the lemon filling and cook for the same amount of time. Oh my goodness!
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Copyright © 2006 by Michelle Jones. All rights reserved.
