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My review
Ultimate Lemon Bars
59
Land O'Lakes
"A delicious lemon bar with a flaky buttery crust, in style of a shortbread cookie. A tart lemony filling, with the right amount of sweet and tart. I made this recipe up after years and years of trying to find the perfect lemon bar, and believe this to be the best. I hope you enjoy with your favorite cup of tea or coffee!"
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Ingredients
48 m servings 95Original recipe yields 24 servings (24 bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a 7 x 11-inch baking pan with foil; spray with cooking spray.
- Combine flour, 1/4 cup cornstarch, 1/4 cup powdered sugar, and white sugar in a bowl. Mix in the butter; and stir until well mixed and crumbly. Press mixture in bottom of prepared pan.
- Bake in preheated oven until lightly golden, about 15 minutes.
- Mix 3/4 cup white sugar, eggs, 2 tablespoons cornstarch, baking powder, lemon juice and lemon zest together in a mixing bowl using an electric mixer or wire whisk. Blend thoroughly.
- Pour filling over hot crust. Return pan to oven and continue baking until filling is set, 18 to 20 minutes.
- Cool completely before cutting into bars. Sprinkle with powdered sugar if desired.
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Footnotes
- Cook's Note:
- The filling is made with cornstarch, not the typical added flour. Since I use cornstarch with my fresh berry pies, I thought let's give it a try! We have a lemon tree in our back yard so I had plenty of lemons to perfect this recipe. Also with the Land O' Lakes® butter campaign I wanted to make this the best buttery crust!
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Reviews
Read all reviews 1717 Ratings
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Most helpful positive review
6/27/2016
I followed the recipe as written without changes. I was skeptical because I'm known for making great lemon bars, but I liked seeing methods different from my own and thought it would be fun to ...
Most helpful critical review
6/8/2016
These were ok. The ratio of crust to lemon filling, IMO is off. I made it in a 7" x 11" pan as called for in the recipe and the crust was as thick as the filling. I also prefer a bar with more ...
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6/27/2016
I followed the recipe as written without changes. I was skeptical because I'm known for making great lemon bars, but I liked seeing methods different from my own and thought it would be fun to ...
6/8/2016
These were ok. The ratio of crust to lemon filling, IMO is off. I made it in a 7" x 11" pan as called for in the recipe and the crust was as thick as the filling. I also prefer a bar with more ...
12/28/2019
Good but needed to be more lemony. Will make it again
6/29/2019
Taste was good but lemon to cookie ratio was off. Too much cookie and the lemon almost seemed to sink into it.
4/21/2019
I think the flavor is terrific. Mine did not turn out as they should have. In fact, the filling leaked underneath the foil lining of the pan. (My mistake!!!!) So, my advice to others is be very...
2/3/2019
No changes I would give it 10 stars!! Not overly sweet or tart, crisp crust. Hardest part was jesting the lemon. I Love it.
11/26/2018
I made this vegan by substituting butter for vegan butter the nature balance original style (same amount) and substituting the eggs for coconut yogurt (1-1/2 tablespoons per egg) it turned out r...