| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 9 bars |
Ingredients
- 1/2 cup cold butter, diced
- 1 cups all-purpose flour
- 1/4 cup powdered sugar
- 1 cold egg yolk
- 1 dash salt
- 1/8 cup ice cold water
- 1 1/4 cups sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 lemon, zested
- 3 lemons, juiced
- 4 medium eggs
- 8 ounces cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 325 degrees F.
- Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold.
- When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes.
- Whisk eggs together and set aside.
- In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust.
- Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars.
- In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 469 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 1 g |
| Sugar | 52 g |
| Protein | 6 g |
| Cholesterol | 144 mg |
| Sodium | 181 mg |
Reviews
In my search for lemon bars, this popped up, except the picture appears to me and my husband to be uncooked chicken? Not very appealing, so this is a hard pass despite some decent reviews.
they were super goood! the only problem I had with them was the lack of thickness. my lemon bars turned out super thin. if I use the recipe again, I’m going to try it in a smaller pan. but other than that, they were AMAZING!(:
A lemon bar is a lemon bar is a lemon bar…these were really really good but my crust would not roll out so I had to press the crust into the pan which worked just fine. I also had to cook the crust for almost 30 minutes instead of 20. And I had to cook the filling for almost 30 minutes because it just wouldn’t set. That being said, when they came out of the oven, I couldn’t wait for them to cool down, so they fell apart trying to get them on the plate. Regardless, I ate them anyway in a big glorious heap on my plate! Delicious! The only reason I gave these 4 stars instead of 5 is because my nana’s recipe for lemon bars is knock your socks off good. Sorry, secret family recipe!! But you will not be disappointed with these!
I love these lemon Bars! My husband is always asking me to make them for him. Tonight is his lucky night!! Thanks Gina!!
I made the lemon bars and the lemon bars was good. But I use the lemon extract instead of the real lemons that was all I had and the recipe turned out very good.
Having tried several of Pat and Gina’s recipes, the Lemon Bars ring true to their reputation…DELICIOUS! BTW, their Shrimp and Grits receipe is to die for if you haven’t tried it and like grits.
Made these lemon bars this morning crust too bland, the lemon filling is okay and the topping I changed it by using lemon juice instead of lemon extract and lemon zest gave it a more lemon taste. i won’t make this recipe again. But will use my recipe for topping. Sorry Gina!
Ok so all I can say is I am the bomb.. I made these and my husband tore them up. Yes that Coach bag I wanted is now mine lol.. These are excellent, moist, easy, n all though I added a little more lemon and zest these were fabtabulous.. I wont mention the five pounds we have gained since we started eating with the Neelys but seriously all recipes I have tried are Wonderful.. I will say Im glad I dont live close to the Neelys because I would be as big as a house lol.. Keep up the great work guys and I swear we must be related.. So for all you bakers out there try the chocolate buttermilk cupcakes.. YEA Mommie got the BMW after the chicken wings n Chocolate Buttermilk cupcakes.. LOVE YOU GUYS
MIchelle
Seattle WA
The beauty of most recipes is that you can tweak them for individual taste. For instance if you want more of an intense lemony flavor, try adding additional lemon zest. Also, if you family doesn’t like cayenne, leave it out or reduce the amount. I’m sure doing that you’ll enjoy recipes alot more.
I DON’T THINK I COOKED THE CRUST LONG ENOUGH IT WAS A LITTLE SOGGY IN THE MIDDLE NONE THE LESS THE FLAVOR WAS EXCELLENT !!!!!!!! AND I WILL TRY AGAIN. THANK YOU MRS.NEELY.