[home] [pictures] [environment] [tie-dye] [recipes] [links]
Lemon Bars
Lemon bars generate thoughts of tall glasses of icy lemonade on a sweltering day. What better baked good to offer with cold or hot drinks than mouth-watering lemon bars.


  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 can (14-oz.) Sweetened Condensed Milk
  • 4 large eggs
  • 2/3 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 drops yellow food coloring, optional
  • 1 tablespoon grated lemon peel
  • 1/2 cup sifted powdered sugar, optional
  • 1 cup fresh raspberries, optional
  • 1/4 cup lemon peel, optional


  • Preheat oven to 350 F.
    For the crust
    • Combine flour and 1/2 cup powdered sugar in medium bowl.
    • Cut in butter with pastry blender or two knives until mixture is crumbly.
    • Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
  • Bake for 20 minutes.
    For the Filling
    • Beat sweetened condensed milk and eggs in large mixer bowl until combined.
    • Beat in lemon juice, flour, baking powder, salt and food coloring just until blended.
    • Fold in grated lemon peel; pour over crust.
    • Bake for 20 to 25 minutes or until filling is set and crust is golden brown.
    • Cool in pan on wire rack.
    • Refrigerate for 2 hours.
    • Cut into bars; sprinkle with powdered sugar. Garnish with fresh raspberries and lemon peel.