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Lemon Bars

<p>Decadent and tart, these Lemon Bars are a perfect dessert to share whether it is a special occasion or just another Monday at the office.</p>
12 Servings Recipe By

Ingredients

  • 1 3/4 cups Flour #1
  • 2/3 cups Powdered Sugar #1
  • 1/4 cups Cornstarch
  • 1/4 teaspoons Cinnamon
  • 1/2 teaspoons Salt
  • 12 tablespoons Butter
  • 4 individual Egg
  • 1 1/3 cups Sugar
  • 3 tablespoons Flour, All-Purpose #2
  • 2 teaspoons zest Lemon
  • 2/3 cups juice Lemon
  • 1/3 cups Heavy Whipping Cream
  • 1/4 cups Powdered Sugar #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 bars
  • 377 Calories
  • 16g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 113mg Cholesterol
  • 109mg Sodium
  • 55g Total Carb
  • 1g Fiber
  • 34g Total Sugars (Includes 32g Added Sugars)
  • 5g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. To prepare crust, in a food processor, pulse together the flour #1, powdered sugar #1, cornstarch, cinnamon and salt. Cut in butter and pulse until combined.
  2. Sprinkle crust mixture into indicated one parchment paper lined 8x8 foil baking pans per 12 servings and place in refrigerator for 30 minutes.
  3. Meanwhile, for the filling, whisk together eggs, sugar, and flour #2 in a medium bowl.
  4. Gently stir in lemon zest, lemon juice and heavy cream.
  5. After crust has been refrigerated, bake 350 for 20 minutes until golden brown.
  6. Pour filling into warm, baked crust, reduce oven temp to 325F and bake 20 minutes until filling is firm.
  7. Allow bars to cool completely.
  8. Sprinkle with powdered sugar #2.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. To prepare crust, in a food processor, pulse together the flour #1, powdered sugar #1, cornstarch, cinnamon and salt. Cut in butter and pulse until combined.
  2. Sprinkle crust mixture into one parchment paper lined 8x8 foil baking pans per 12 servings and place in refrigerator for 30 minutes.
  3. Meanwhile, for the filling, whisk together eggs, sugar, and flour #2 in a medium bowl.
  4. Gently stir in lemon zest, lemon juice and heavy cream.
  5. After crust has been refrigerated, bake 350 for 20 minutes until golden brown.
  6. Pour filling into warm, baked crust, reduce oven temp to 325F and bake 20 minutes until filling is firm.
  7. Allow bars to cool completely.
  8. Sprinkle with powdered sugar #2.
  9. Cover pan tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cut into equal sized bars and serve.

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