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Lemon Bars

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Lemon Bars

Serves 18


For shortbread Crust

Lemon Filling 
  • 3 extra-large eggs at room temperature
  • 1 ½ c. granulated sugar
  • 1 Tbsp grated lemon zest (2 to 3 lemons)
  • ½ c. freshly squeezed lemon juice
  • ½ c. + 2 Tbsp MinusG's Perfect Pie Crust Mix
  • confectioners’ sugar, for dusting

Make Shortbread Crust

Preheat the oven to 350 degrees. Grease 9x9 pan. 

  1. For the crust, stir together the MinusG’s Perfect Pie Crust Mix, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs or by using a food processor. 
  2. Dump the mixture into the pan press to flatten evenly in the pan. 
  3. Bake the crust about 20 minutes, until very lightly browned. 
  4. Let cool on a wire rack.
  5. Leave the oven on.
    Make Lemon Filling  
    1. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and MinusG's Perfect Pie Crust Mix. 
    2. Pour over the crust and cover with foil.
    3. Bake for 25 to 30 minutes, until the filling is set. 
    4. Let cool to room temperature.
    5. Cut into triangles and dust with confectioners’ sugar.

      Did you make this recipe? We'd love to see your creations. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

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      • ANGELA CARTER on

        Last night, I made this shortbread crust and it was delicious. No one could tell it was gluten free. Thank you for making this product.

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