Heirloom: Lemon Bars

This recipe is one of my grandmother’s; she loved to make them and they are yummy.  These would make a wonderful & refreshing dessert for an Independence Day/4th of July celebration or any celebration.


The picture below is the recipe from the little cookbook of her recipes “Grandma’s Grains”; the picture within the picture is the original handwritten recipes.


Lemon Bars

2 cups flour

1/2 cup powdered sugar

1 cup butter equivalent (1/2 c butter Crisco + 1/2 cup Earth Balance)

4 eggs, beaten

2 cups sugar

4 tablespoons flour

8 tablespoons lemon juice

1/4 teaspoon salt

1 teaspoon baking powder

Preheat to 350*F.  Combine first three ingredients (flour, powdered sugar and “butter”); press into a 9″ x 13″ baking pan & bake for 20 minutes.

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While baking, combine remaining ingredients; pour over hot crust & bake another 20 minutes.  Allow to cool & sprinkle with powdered sugar.

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For Lemon Bars for a crowd, use the following measurements & proceed as above using a jelly roll pan (cookie sheet with edges).

3 cups flour

3/4 cup powdered sugar

1 1/2 cups “butter” (3/4 cup Crisco + 3/4 cup Earth Balance)

6 eggs

3 cups sugar

6 tablespoons flour

12 tablespoons lemon juice

2/3 teaspoon salt

1 1/2 teaspoons baking powder



I added 5 drops of lemon essential oil mixed in the eggs when beating & after I combined the rest of the ingredients to the eggs, then I added 5 drops more.  This made the bars outstanding!  Make sure the oils are Certified Therapeutic Grade Oils ~~ find oils here.


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