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Lemon-Butter Snowbars recipe

These cookie bars have a shortbread crustwith a buttery lemon cream filling with sprinkling of powderedsugar over all.

Recipe: Lemon-Butter Snowbars

1 1/3 cups all-purpose flour
1 cup granulated sugar – divided use
1 1/2 cups butter, softened – divided use
2 large egg yolks
1 teaspoon lemon or vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon powdered sugar

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine 1 1/3 cups flour,1/4 cup sugar, and 1/2 cup softened butter. Beat at low speed,scraping the bowl often, until the mixture is crumbly, about2 to 3 minutes.
  • Press onto the bottom of an 8-inch squarebaking pan. Bake for 15 to 20 minutes, or until the edges arelightly browned.
  • Meanwhile, in a mixer bowl, combine 3/4cup sugar, 1 cup softened butter, egg yolks, lemon or vanillaextract, 2 cups flour, and salt. Beat at low speed with an electricmixer until smooth. Pour over the crust, then continue bakingfor 18 to 20 minutes, or until the filling is set. Sprinkle withpowdered sugar. Cool before cutting into bars.

    Makes 16 bars.

    Lemon Bars!!! How To Make Homemade Lemon Bars

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  • Comments

    1 Comment


    Hi Monica Thank you. These are completely different recipes. This is a classic recipe, for the kind of lemon bars you might already know or have had growing up. The ones in the book are very different they use one lemon only, and all of it, rind and flesh. I absolutely adore the book s riff on lemon bars, but if you want a classic one, use these. I can t help but wonder- is there such a thing a recipe for lemon bars that calls yolks in the filling, and the whites from those very same eggs to make a meringue topping?

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