Simple Vintage Lemon Bars | 1965 Cookie Cookbook Recipe

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: cornstarch + sugar

Erythritol is a low-calorie sweetener.

Preheat the oven to 350°F (175°C).

In a bowl, combine 1/2 cup of butter, 1 cup of all-purpose flour, and 1/4 cup of powdered sugar.

Cream the ingredients together until crumbly, using hands to mix if necessary.

Grease a square baking pan with cooking spray.

Press the crumbly mixture evenly into the bottom of the prepared baking pan.

Bake the crust in the oven for 20 minutes until lightly golden brown.

In another bowl, crack 2 eggs and add 3 tablespoons of lemon juice (bottled).

Mix in 1 cup of granulated sugar, 1/8 teaspoon of salt, 2 tablespoons of all-purpose flour, and 1/2 teaspoon of baking powder until fluffy.

Once the crust is done, pour the lemon filling over the baked crust and spread it evenly.

Return the pan to the oven and bake for an additional 25 minutes until golden brown.

Sprinkle powdered sugar on top after removing from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens