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My review
Lemon Bars II
Becky Colville
"This is a variation of the Lemon Bars I used to make. I preferred the lemon filling to be between the layers of dough so I altered my recipe."
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Ingredients
servings 187 calsOriginal recipe yields 30 servings (30 bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together the 3 cups of flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 15 minutes.
- In a smaller bowl, stir together the egg whites and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust, then sprinkle the remaining crust mixture evenly over the top. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.
Nutrition Facts
Per Serving: 187 calories; 9.3 g fat; 24.5 g carbohydrates; 2 g protein; 24 mg cholesterol; 89 mg sodium. Full nutrition
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Reviews
Read all reviews 3539 Ratings
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Most helpful positive review
4/4/2003
These are really worthy of 5 stars. I took the 1/2 of the "topping crust" and added the zest of the 3 lemons used for the 1/2 cup of juice and added 1/2 cup of toasted pecans. Everyone raved!
Most helpful critical review
3/15/2007
This was not what I expected. Tasted more like shortbread than lemon bars. Not completely bad (anything with 3 sticks of butter can't be completely bad!), just not very lemony. The filling s...
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4/4/2003
These are really worthy of 5 stars. I took the 1/2 of the "topping crust" and added the zest of the 3 lemons used for the 1/2 cup of juice and added 1/2 cup of toasted pecans. Everyone raved!
4/17/2003
This was good but we only made half the crust, who wants to cover up good lemon flavor. Also we used whole eggs instead of only egg whites. Who wants lemon bars with no color?
8/5/2003
These bars are lemony perfection! I did sprinkle the topping ontop of the lemon filling the first time but actually prefer to not put it on. I just dusted the top w/ sifted confectioners sugar b...
8/26/2003
These were good. Of course I changed the recipe slightly. I used 4 limes and 1 lemon, which gave me the 1/2 cup juice needed. Tartness seemed just right. As other reviewers suggested abou...
12/10/2002
Delicious and easy - I found this one year while baking Christmas cookies when I needed to use up some egg whites, and they have been a huge hit with everyone who tries them. If you like lemon,...
12/26/2002
Man these are good!! Sprinkle the top crust on lightly, lest you'll smother some of the daringly delicious lemon flavor.
12/9/2008
I made these twice, because the first batch didn't have enough of a lemon flavour.The second time I used the amount of lemon juice called for and added 2 teaspoons of pure lemon extract.Much mor...
12/4/2004
This recipe was okay, but it had way too much dough. I added 1 tsp. of lemon extract and the lemon flavor was good except the dough got in the way of really enjoying the lemon tatse. Next time I...