Lemon Bars | The Jewish Week | Food & Wine

Lemon Bars

Lemon Bars

Lemon bars/ Ronnie Fein

Makes 30

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1-3/4 cups all-purpose flour

1/2 cup confectioners’ sugar

1 cup butter or margarine, cut into small chunks


4 large eggs

1-1/2 cups sugar

6 tablespoons lemon juice

1/4 cup all-purpose flour

1/2 teaspoon baking powder


Preheat the oven to 350 degrees. Combine the flour and confectioners sugar in a bowl. Work the butter into the flour mixture using your fingers or pastry blender until the ingredients resemble crumbs (or use a food processor on pulse). Press the crumbs onto the bottom of a 9"x13" baking pan. Bake for 22-25 minutes or until the dough has browned lightly. Remove the pan from the oven. Combine the eggs, sugar, lemon juice, flour and baking powder in a bowl. Beat the ingredients with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is light and fluffy. Pour the mixture over the partially baked dough. Bake for 18-20 minutes or until the surface has browned lightly. Let cool in the pan. Cut the cookies into 2-inch squares. 

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.