Two Sisters, One Kitchen

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Lemon Bars August 29, 2010

Lemon Bars

Jamie says:  Kathryn and I hosted a Welcome Back party at our place.  For the event, I made Lemon Bars.  I would say 99 times out of 100, I am a chocolate dessert fan, but for some reason, every once in a blue moon, I crave something completely random i.e. lemon bars.  I had been thinking about them for a bit, so I decided to make my first batch.  I modified the Double-lemon bars recipe from The bon appetit fast easy and fresh cookbook by Barbara Fairchild.

Lemon Bars


  • 2 sticks (1 cup) Smart Balance 50/50 butter blend omega-3, room temperature
  • 2/3 cup Publix confectioners powdered sugar plus extra for dusting
  • 1 1/4 cup Publix all-purpose flour, divided
  • 1 cup King Arthur 100% organic whole wheat flour
  • 2 cups Publix sugar
  • 4 4-Grain omega-3 large eggs
  • 1/4 cup grated lemon peel (from about 5 large lemons)
  • 7 tablespoons lemon juice and pulp (from about 4 of the 5 large lemons)
  • 1 tsp Rumford baking powder


  1. Preheat oven to 350°F.  Use an electric mixer to beat butter in a large bowl until fluffy.  Beat in powdered sugar.  Beat in 1 cup all-purpose flour and then whole wheat flour until moist clumps form.  Spray a 13x9x2 inch baking pan (i.e. Pyrex) with PAM no-stick cooking spray.  Press dough into bottom of  pan using a fork.  Bake for 20 minutes, until crust is lightly golden.
  2. Meanwhile, in a medium bowl, beat sugar and egg until blended.  Wash lemons and grate 1/4 cup of lemon peel; set aside.  Cut lemons in half and scrape 7 tablespoons-worth of pulp and juice from lemons.  Add juice/pulp to egg mixture and beat.  Beat in lemon peel and baking powder.  Beat in remaining 1/4 cup flour to complete lemon filling.
  3. Pour lemon filling over hot crust in baking pan.  Bake until filling begins to brown and sets in center, about 20 minutes.  Cool completely.
  4. Cut into 24 bars and place on a serving plate.  Dust with additional powdered sugar.  Serves: 24.  Enjoy!

I asked my guests if they would “want to be famous (or almost)”  by sharing their thoughts about the lemon bars.  Here they are:

“Lemon bars…zesty, fresh flavor. Adds a lovely fresh burst to a summer day.”  -Coral

“Most lemon bars are bland and taste the same, but these had a nice, strong flavor and chunky texture in the filling.  Loved them!” -April McDavid

“Amazing… I loved the tangy flavor :)”  -Abby Garner

“Very delicious…not too much lemon.” -Amy

“I accidentally inhaled the powdered sugar before I was expecting had a coughing fit, but other than that they are wonderful!” -Laura Kubitz

“Tangy!” -Amaya Kolkgrni

  • Nutrition note:  Try substituting half of the all-purpose flour in a recipe with whole wheat flour.  (I don’t think my guests even realized I made this substitution.)  The wheat kernel contains three parts- the bran, germ, and endosperm.  The bran contains fiber, B vitamins, and minerals.  The germ contains antioxidants, B vitamins, vitamin E, and healthy fats.  The endosperm contains carbohydrates and protein.  A processed grain (i.e. all-purpose flour) contains only the endosperm- the bran and the germ (the most nutritious parts) have been removed.  A whole grain (i.e. whole wheat flour) contains all three parts. 

One Response to “Lemon Bars”

  1. John Says:

    Tastes great with a burst of lemon flavor!

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