skip to main content

Help Finding Lemon Bar Recipe

15 years ago

I can't find a previous post --- I had asked about lemon bar recipes and someone had posted her Grandma's lemon bar recipe which was very much like my Grandma's - it was in a 9 x 13 pan and you could either frost them or sprinkle with powdered sugar. I need to make them tomorrow and thought I could just search and find the thread - no luck. Could anyone help me?

Sort by:Oldest

Comments (8)

lindac
15 years ago
AARGH!!!! I am in a panic! Can't find my lemon bar recipe!
So I for sure will be watching this thread!
Was going to post my recipe....but...:-(
Linda C
julier1234
15 years ago
I'm not sure which one you were looking for, but nodakgal had posted this recipe which is the one I've been using for years.

Tangy Lemon Bars

2 cups flour
1 cup butter or marg
1/2 cup powdered sugar
Cut (soft) butter into flour and powdered sugar. Pat into a 9x13 pan. Bake for 15 minutes at 350 degrees.
Remove from oven.

2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 eggs (beaten)
6 tablespoons lemon juice
Mix sugar,flour and baking powder. Add eggs and lemon juice. Blend. Pour over baked crust mixture. Bake 25 minutes at 350 degrees. Cool bars and frost with the following:
3 cups powdered sugar (sifted)
1 1/2 teaspoons vanilla
4 tablespoons soft butter
2 tablespoons lemon juice.
Related Discussions
Help me find my old recipe for Cottage Cheese Pancakes
Q
Comments (9)
Are you sure it was Cottage Cheese and not Ricotta? This has been a forum favorite for years..... Alexa LEMON RICOTTA PANCAKES serves 4 These pancakes, also adapted from Brunch: 100 Recipes, are the lightest pancakes you can imagine Ingredients 2 cups ricotta (about 1 pound) 4 large eggs, separated Grated zest of 1 lemon Pinch of salt Dash of pure vanilla extract 2 tablespoons sugar 1 cup all-purpose flour 8 tablespoons (1 stick) unsalted butter, melted, plus additional butter as necessary to cook the pancakes Maple syrup, warmed 1. Set an overproof platter or a baking sheet with a cooling rack on top of it into the oven and turn oven to 200 degrees. 2. Beat the ricotta and egg yolks together in a large mixing bowl with the lemon zest, salt, vanilla, and sugar. Stir in the flour and 7 tablespoons of the melted butter, working the batter just until homogenous and smooth. 3. Whip the egg whites with a whisk or handheld mixer until they hold a stiff peak. With a rubber spatula, gingerly fold half of the whites into the batter, then fold in the remaining half. Don't worry if the resulting batter is lightly striped with whipped whites-they keep the pancakes light and airy. 4. Heat a largecast-iron or nonstick skillet or griddle over medium-low heat for a minute or 2, then grease the pan with a teaspoon or more of the remaining butter. When the butter starts to sizzle, turn the heat up a touch and ladle in 3 ÃÂ½-to 4-inch pancakes. 5. After a couple of minutes, when the bottoms of the pancakes are somewhere between mottled and uniformly brown, flip them and cook another 2 minutes on the second side. Transfer finished pancakes to the platter in the oven and repeat with the remaining batter. 6. Serve the pancakes on plates with warmed maple syrup on the side.
...See More
May I pretty please have the Lemon Brownie recipe?
Q
Comments (7)
Bobby, use either kind of butter you have. If you have salted, use it and leave the salt out. I made a few changes to Marilyn's recipe to suit my tastes. I added a teaspoonful of baking powder, I wanted it more "cake like" and less dense. I also doubled the lemon juice, because I love lemon. And I pour the glaze over the bars while they are still warm, it kind of sinks in and when it cools it is a little "crackly". I like that texture. All in all, it's a great recipe and very adaptable. Leave the baking powder out or put it in. Double the lemon juice or not. Glaze while hot if you're in a hurry, wait until they cool if you aren't. I've never had a batch fail, no matter the changes, so I don't think salted/unsalted butter is going to make a lick of difference. Annie
...See More
Help me find my own recipe!
Q
Comments (9)
Found it! LOL Here's what I posted in 2006, if anybody else is interested. Not sure why it didn't come up in the first search Lori's Lemon Coolers 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1/2 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water 1 cup powdered sugar 1/2 teaspoon unsweetened lemonade mix Directions: -Preheat oven to 325 degrees. -Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. -Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. -Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. -Bake for 15 to 18 minutes or until cookies are light brown. -As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. -When the cookies are removed from the oven and while they are still hot, add four or five at a time to the bag and mix until the cookies are well coated. Repeat with the remaining cookies. (Makes about 4 dozen cookies) NOTES: *This recipe doubles easily - in fact I don't ever remember NOT doubling it! *I use Crystal Lite Lemonade Mix. *For an even more lemony flavor, sub some or all of the tablespoon of water for lemon juice. I used water in the cookies I sent out.
...See More
recipe: looking for: asparagus w. lemon appetizer
Q
Comments (4)
The lemon wasabi mayo sounds like it would be good with artichokes too. I've got a lot of summer squash and green beans. I bet it would also work as a topper or dip with those. Thanks for the recipe, Ginger. Sometimes my brain shuts down and I can't think of anything different to do.
...See More
canarybird01
15 years ago
Linda....is this the one you meant......here's your post from March:

**************************************

* Posted by lindac (My Page) on
Sat, Mar 8, 08 at 19:15

What would any thread on bars be without Ginger's recipe for lemon bars! It's simply the best I have ever had.

LEMON BARS DELUXE

2 1/4 cup flour
1/2 cup confectioners' sugar, plus additional for sprinkling
2 sticks butter
4 beaten eggs
2 cups granulated sugar
1/3 cup fresh lemon juice
1/2 tsp baking powder
Preheat oven to 350Â°.
Whisk together 2 cups of the flour & the confectioners' sugar.
Cut in the butter until the mixture clings together. Press the dough into a 13x9x2" baking dish.
Bake 20-25 minutes or until lightly browned.
Meanwhile, beat together the eggs, granulated sugar & lemon juice. Mix the remaining 1/4 cup flour with the baking powder; stir into the egg mixture & pour over the hot baked crust. Bake for 25 minutes longer. Remove from the oven & sprinkle w/confectioners' sugar. Cool. Cut into squares.~~
***************************************

SharonCb
lindac
15 years ago
Yep!! Thanks....this time I will save a hard copy and a virtual copy!!
I think it's all the butter that does it!
But....you will notice it's the same recipe that julier posted....without the frosting.
I guess good lemon bars are good....no matter the format!
Linda C
readinglady
15 years ago
Here's an October thread with a range of lemon bar recipes. It's worth repeating.

Carol

Here is a link that might be useful: Favorite Lemon Bars
julier1234
15 years ago
Linda - you always have the best recipes. I can't believe I already had one that you've posted. It is just about identical. I always just sprinkle confectioner's rather than icing them - they just don't need anything else.
blueiris24
Original Author
15 years ago
Thanks everyone for your help, I really appreciate it! The recipe was the one Julier posted, but after I make those I'm going to give some of these other ones a whirl . . . . thank you!!!!
nodakgal
15 years ago
Wow! I am amazed someone actually saved a recipe I posted! I have copied many from here.
You gals and guys are great cooks!

Related Stories

Video Gift Guide: 43 Finds for a Festive Home Bar

Shake up a party-ready bar with gleaming accents, dashes of red and enough glasses for every lord a-leaping

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

LANDSCAPE DESIGN Recipe for Modernist Edible Garden Style

Herbs, vegetables and fruit trees aren’t just for traditional gardens. Here’s how to design them into modernist landscapes

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

SELLING YOUR HOUSE 10 Tricks to Help Your Bathroom Sell Your House

By Mink Home Staging

As with the kitchen, the bathroom is always a high priority for home buyers. Here’s how to showcase your bathroom so it looks its best

KITCHEN DESIGN How to Find the Right Range for Your Kitchen

By KitchenLab Interiors

Range style is mostly a matter of personal taste. This full course of possibilities can help you find the right appliance to match yours

KITCHEN STORAGE Pantry Placement: How to Find the Sweet Spot for Food Storage

By Tiffany Carboni

Maybe it's a walk-in. Maybe it's cabinets flanking the fridge. We help you figure out the best kitchen pantry type and location for you

ORGANIZING Get the Organizing Help You Need (Finally!)

By Laura Gaskill

Imagine having your closet whipped into shape by someone else. That’s the power of working with a pro

Sponsored

More Discussions

Thank-you for the apple peeler!

6

Does anyone forage? Wild food favorites

13

Lars, give an expiation, please

22

20

Big kitchens and tiny kitchens, oh my!

7