12/15/13

Lemon Bars #Recipe - featuring Limoneira Lemons

Disclosure: I received Limoneira Lemons to facilitate this post.
Preheat oven to 350 degrees F. In a large bowl, stir together 2 cups flour, 1/2 cup light brown sugar, and 1/2 tsp salt. Melt 3/4 cup of real butter and add to the bowl of dry ingredients. Stir gently and thoroughly until you have semi-wet lumps of batter.
Spray cooking oil lightly into a 9"x13" baking pan, then pour the batter into the pan. Using the back of a spoon, press the batter into the pan evenly to form the crust for the lemon bars. Place the pan in a 350 degrees F oven to bake for 18-20 minutes.
While crust bakes, squeeze fresh lemon juice from 2-3 large lemons, until you have 3/4 cup of juice. Remove any seeds from lemon juice and pour into a medium bowl.
I use Limoneira lemons. Over a century old, the Limoneira company is one of the largest providers of lemons in the United States. Their mission is to preserve and promote its tradition, heritage and legacy in agriculture, community development and stewardship to maximize value for its shareholders. Find out more at www.limoneira.com.
Add the following to your bowl of fresh-squeezed lemon juice:  four eggs, 1/3 cup flour, and 1 1/2 cups sugar. Whisk ingredients together vigorously until blended well.
Remove baking pan with crust from the oven and place on wire rack. Immediately pour lemon blend onto the crust in the baking pan and return the baking pan to the oven.
Reduce the oven heat to 300 degrees F and bake for another 30 minutes. Remove from oven and cool on wire rack for at least one hour. Gently run a knife or spatula along all four insides edges to loosen the lemon bars from the sides of the baking pan.
Generously sprinkle powdered sugar over the top of the cooled lemon bars. Make straight cuts to create 24 lemon bars. Remove from pan with pastry spatula or fork. Crust will be firm and slightly flexible.
Store any leftover lemon bars in an airtight container in the refrigerator. These lemon bars are deliciously refreshing and lightly sweet! For an extra treat, serve freshly squeezed lemonade on the side. 
Print this recipe HERE.
Find more of my recipes HERE.

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7 comments:

  1. Wow, they look soooo good! I'm going to try them this week. Thanks for the recipe! :)

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  2. I'd love a printable version of this recipe.Are there 4 or 8 eggs in this recipe?
    writer61@yahoo.com

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    1. four, HAHA, just saw my error, going to fix it!

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  3. I made these yesterday, entire pan devoured by my hubby already. I used Gluten Free flour and also baking Truvia instead of cane sugar, sprinkled top with toasted Sesame seeds. My lemons were tiny, so I had to add Lemon Juice from a squeeze bottle to get three fourths cup juice,

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  4. I love Lemon Bars. Thanks for the recipe.

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    Replies
    1. You're welcome! I love them too...

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