I believe this was posted by Sharon (Canarybird). Yummy, easy. I use the zest and no vanilla. I would even add extra zest for more lemony flavor.

âªLemon Graham Barsâ¬

1-1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teaspoon (2 mL) baking powder
1/8 teaspoon (0.5 mL) salt
1/2 cup (125 mL) butter or margarine
10 ounces (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teaspoon (5 mL) vanilla or zest of one lemon

Bottom Layer

Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.

Top Layer

Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350F (180C) oven for 20 to 25 minutes. Cool and cut into 36 squares.

Source: "Company's Coming" - 150 Delicious Squares
Jean Pare

Sorry Eileen. I should have refreshed before posting.

CP, think this over before you change recipes. What are you going to nibble on if there are no small broken pieces that you just have to get out of the way?

Here is the recipe that we have used in our family for years. It is from the Tyler, Texas, Junior League Cookbook Cooking Through Rose-Colored Glasses, 1975 edition.

Base/Crust

1 cup butter
2 cups flour
1/2 cup powdered sugar

Melt butter. Add flour and powdered sugar. Mix and press firmly into a 9 x 13 inch pan (I have recently started lining my pan with parchment slings. Before, I just sprayed it good with PAM.) Bake for 20 minutes at 350 degrees, until a very pale brown...actually just barely beige.

Filling
4 eggs
4 to 5 Tablespoons fresh lemon juice
2 cups granulated sugar
1 teaspoon baking powder
4 Tablespoons flour
1/2 teaspoon salt

While the base bakes, beat together eggs and lemon juice. Sift together sugar, baking powder, flour and salt. Add to egg mixture. Pour mixture on top of hot baked crust. Bake 25 minutes at 350 degrees. Powdered sugar may be sifted on top while hot. Cut into squares.

If I am serving folks other than the family, I cut the brown edges off (and eat them!). I cut the pan into very small pieces. DH cuts it into huge pieces. Either works and both are delicious.

Between me, my mother, my sister, my aunt, and my daughter, we have tromped all over the countryside toting lemon squares. They hold up nicely.

Just another option, the last time I served lemon bars, I put each piece in a muffin liner. It was a potluck buffet and an excellent solution.

If you need the affirmation of another recipe....here's what I use....if you look, it's the same as BBSTX but in a slightly different format!

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 350�.
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.~~

This recipe is from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam and is quite a bit thinner than traditional Lemon Bar recipes, and not so delicate because you use almond flour instead of all-purpose wheat flour for the base.

LEMON BARS

Crust:
[Grainlady Note: I use almond flour from Honeyville Grain and purchase it in a 5# bag, OR I make soaked almonds (overnight in lightly-salted water), dehydrate them until crispy and mill them in my Wonder Mill Jr. Deluxe or Magic Bullet. You could also use Bob's Red Mill almond flour, but it's not as fine for baking as Honeyville Grain's almond flour.]

1-1/2 c. blanched almond flour
1/2 t. sea salt
2 T. grapeseed oil (I use coconut oil.)
1 T. agave nectar (honey would also work)
1 T. vanilla extract

Topping:
1/4 c. grapeseed oil (coconut oil)
1/4 c. agave nectar (or honey)
3 large eggs
1/2 c. freshly squeezed lemon juice

Preheat the oven to 350-degrees F. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.

To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish.

Bake for 15-17 minutes, until lightly golden.

While the crust bakes, prepare the topping. In a blender, combine the grapeseed oil, agave nectar, eggs, and lemon juice. Process on high until smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.

Bake for 15-20 minutes, until the topping is golden. Let cool in the baking dish for 30-minutes, then refrigerate for 2 hours to set. Cut into bars and serve.

-Grainlady

My recipe is just like Bbstx and LindaC, I love the darned things so I seldom make them. They are a bit fragile and I agree that if there's no broken edges, what will the cook have to snack on? (grin)

Annie

Here's one I really like. You can make the "crust" as thick or thin as you wish.
This recipe is from allrecipes.com

2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest

Preheat oven to 350 degrees F (175 degrees C).

Mix 2 cups of flour and confectioner's sugar together.
Cut in the butter or margarine.
Mix well until the dough resembles pie dough consistency.
Press the dough into a 9x13 inch baking pan. Bake 15 to 20 minutes or until golden brown.

Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute to get a creamy froth. Pour the mixture over the baked crust.

Bake the bars another 20 minutes or maybe 25 to 28 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled. The lemon part will thicken up.

This is my favorite recipe - it is actually a combination of 2 sources!

Alexa

Lemon bars

This is a combination of the brown sugar shortbread from an Epicurious recipe and the Lemon topping from Ina Garten. It is the best of both worlds and possibly the best ever.

Shortbread Base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
For the filling:

6 extra-large eggs at room temperature (can be done with 5)
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (with pulp, no seeds)
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

I think I'm going to have to make lemon bars. Now which recipe shall I try first.

I like lemon brownies better and they are easier to make.
I found the recipe on this forum several years ago.

Thanks, all of you! I will definitely try some of your recipes.

Here's a recipe that was very popular from a former CF member.

Lemon Brownies
Marilyn-Cooking Forum

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350�. Grease and flour the bottom only of a 9X13X2-inch baking pan. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack.

When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.