Ingredients for Very Lemon Extra Tangy Lemon Bars
- Butter
- ½ cup packed light brown sugar
- Sliced Almonds
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- For dusting: Powdered sugar
- 4 large eggs
- 1 cup fresh lemon juice (about 4-5 lemons)
- Icing Sugar
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How to Make Very Lemon Extra Tangy Lemon Bars
- Preheat oven to 350°F (175°C).
- In a food processor, pulse together 1 cup (2 sticks) cold unsalted butter or margarine, ½ cup packed light brown sugar, ½ cup slivered almonds, 1 ½ cups all-purpose flour, and ¼ teaspoon salt until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Bake for 20 minutes, or until the edges are lightly golden.
- While the crust bakes, whisk together 4 large eggs, 1 cup fresh lemon juice (about 4-5 lemons), and 1 ¾ - 2 cups granulated sugar (adjust to your preferred level of tartness).
- In a separate bowl, whisk together ¼ cup all-purpose flour and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Remove the crust from the oven and reduce the oven temperature to 320°F (160°C).
- Pour the lemon filling evenly over the hot crust.
- Bake for 22-25 minutes, or until the filling is set but still slightly jiggly in the center. It will firm up as it cools.
- Let cool completely in the pan before dusting with powdered sugar and cutting into bars.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
17g
Carbs
10g
