Very Lemon Extra Tangy Lemon Bars Recipe

Name: Very Lemon Extra Tangy Lemon Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 1/2 cup butter or 1/2 cup margarine; 1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend; 1/4 cup sliced almonds; 2 cups flour (no more!); 1/4 teaspoon salt; filling; 1 1/2 - 1 3/4 cups sugar; 1/2 cup flour; 1/2 teaspoon salt; 6 eggs (large); 1 cup lemon juice; optional; icing sugar, for dusting

Servings: persons

crust
1/2 cup butter or 1/2 cup margarine
1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend
1/4 cup sliced almonds
2 cups flour (no more!)
1/4 teaspoon salt
filling
1 1/2 - 1 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
6 eggs (large)
1 cup lemon juice
optional
icing sugar, for dusting

1
Preheat oven to 350u00b0F.
2
Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
3
Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
4
Bake crust for 20 minutes or until edges are just starting to turn golden.
5
Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
6
Remove crust from oven and reduce heat to 320u00b0F This step is important!
7
mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
8
Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
9
Pucker up! :D.

975

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: crust, 1/2 cup butter or 1/2 cup margarine, 1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend, 1/4 cup sliced almonds, and more.

Yes, Very Lemon Extra Tangy Lemon Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Very Lemon Extra Tangy Lemon Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions