Annemarie's Lemon Bars

Annemarie's Lemon Bars

211
Ingrid 0

"Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!"

Ingredients 55 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  3. Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  4. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
Tips & Tricks
Playgroup Granola Bars

Chewy, healthy homemade granola bars made with oats and raisins.

Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 211

  1. 243 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
cicada77
9/23/2007

These are wonderful lemon bars! After reading some reviews about too little lemon filling, I made a couple adjustments. I kept the crust the same but pressed it into a 9x9 pan and baked for 10 minutes. Then I increased the lemon filling to 1 1/2 times the amount in the recipe. This gave me the perfect ratio of crust and filling! Perfect balance of sweet and tart.

ItalianGrammy
4/12/2006

I've been making these for about 6 years from this recipe. They are so delicious. I always make four batches. I use two batches in a 9 x 12 pan and they are just right. Everyone requests them and they get eaten up fast.

rocks
3/5/2010

Even my boyfriend who doesn't like sweets kept raving about this one. I did have to add about an extra tablespoon of butter into the crust. Also, when I was looking over the recipe it didn't look like there would be enough filling so I changed the serving size to 24 (original recipe makes 16). So - leave the crust measurements the same and multiply the filling measurements by 1.5.