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Have you ever made your own lemon bars?
Lemon Bars from ScratchI must admit this is the best lemon bar ever, I promise! ..Tammy
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This recipe is in our Volume Three Cookbook. It is an old fashioned lemon bar that is made from scratch. It is super easy to make, and the bars are tart and delicious! You will be pleased with the results so try this recipe today and leave a comment on our website or YouTube video tutorial.
To make sure you have everthing you need, you may want to purchase a few items if you do not have them. Old Fashioned Lemon Juicer: https://amzn.to/3hEDcYH Lemon Juicer: https://amzn.to/3YJGUAH Wire Whisk: https://amzn.to/3WukTnA Brownie Pan: https://amzn.to/3PIzXf4 Christmas Blouse: https://amzn.to/3WqsKme Holiday Mercury Glass Tree: https://amzn.to/3jfQAml Volume Three Cookbook:https://collard-valley-cooks-store.myshopify.com/ Hand Mixer with Great Low Speed: https://amzn.to/3HV9NnO Thanks for shopping our amazon affiliate links. Collard Valley Cooks LLC is an affiliate with Amazon Prime. Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. Chris & Tammy Nichols |
Lemon Bars
Lemon Bars
PRE-BAKE CRUST:
1/2 CUP BUTTER (ROOM TEMP)
1/4 CUP POWDERED SUGAR
1 CUP ALL PURPOSE FLOUR
1/2 TSP. VANILLA EXTRACT
ZEST OF ONE LEMON
1 EGG
FILLING:
2 LARGE EGGS
1 CUP SUGAR
JUICE OF TWO LEMONS
ZEST OF ONE LEMON
2 TBSP. ALL PURPOSE FLOUR
POWDERED SUGAR
EXTRA LEMON FOR LATER
Cream crust ingredients together with mixer and spread into a brownie pan (square or rectangular) 7x11 or 9x9. Bake for 20 minutes at 350 degrees. Take out of the oven and set aside. Mix the filling ingredients well. Make sure you mix the filling very well before adding it to the crust, because the sugar will settle to the bottom and it will not set up well so beat really well then pour over pre-baked crust. Bake at 350 degrees for 25 minutes. Let cool. Before serving, soften a lemon and poke a hole in the end with a skewer and sprinkle tops of bars with fresh lemon juice and sprinkle with a little powdered sugar. ENJOY Y'ALL! Store in an airtight container and there is no need for refrigeration. Serve within 2 days or refrigerate up to 1 week.
PRE-BAKE CRUST:
1/2 CUP BUTTER (ROOM TEMP)
1/4 CUP POWDERED SUGAR
1 CUP ALL PURPOSE FLOUR
1/2 TSP. VANILLA EXTRACT
ZEST OF ONE LEMON
1 EGG
FILLING:
2 LARGE EGGS
1 CUP SUGAR
JUICE OF TWO LEMONS
ZEST OF ONE LEMON
2 TBSP. ALL PURPOSE FLOUR
POWDERED SUGAR
EXTRA LEMON FOR LATER
Cream crust ingredients together with mixer and spread into a brownie pan (square or rectangular) 7x11 or 9x9. Bake for 20 minutes at 350 degrees. Take out of the oven and set aside. Mix the filling ingredients well. Make sure you mix the filling very well before adding it to the crust, because the sugar will settle to the bottom and it will not set up well so beat really well then pour over pre-baked crust. Bake at 350 degrees for 25 minutes. Let cool. Before serving, soften a lemon and poke a hole in the end with a skewer and sprinkle tops of bars with fresh lemon juice and sprinkle with a little powdered sugar. ENJOY Y'ALL! Store in an airtight container and there is no need for refrigeration. Serve within 2 days or refrigerate up to 1 week.
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
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