The Dish with Anita: Lemon bars - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Lemon bars

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(CBS 8) - I love fresh lemons, no matter if they are in a fruit bowl for added color and fragrance, used in a recipe or take center stage in a refreshing beverage.

If you want to add a little zest to your culinary creations, lemons can enhance any number of recipes, both sweet and savory. Fresh squeezed lemon juice is great on fresh vegetables and fruit, in stews and soups and of course the most common use of squeezing over fish, chicken or salads.

Fresh squeezed lemon juice is a great way to boost flavor and reduce your sodium intake. Try squeezing a wedge of fresh lemon in place of the salt shaker. In addition, fresh lemon zest adds a pleasant aroma and a finishing touch to a great number of recipes.

In general, lemons are reasonably priced and are easy to store (they will remain fresh when stored in the refrigerator for several weeks. When purchasing lemons, always look for lemons that are shiny, fragrant and free of bruising. Select lemons that are heavy when held, as these are the freshest and yield the most juice when squeezed. Steer clear of dull, wrinkled, shriveled fruit.



2 cups flour

1cup powdered sugar (or regular for a crunchier texture crust)

1/4 tsp salt

2 sticks butter, cut into pieces

Plus extra for baking pan


4 large eggs r/t

2 cups fine sugar

6 tbsp flour

6 tbsp fresh lemon juice (juice from 2 to 3 lemons)

1/4 tsp salt

1 tsp vanilla extract

1 tbsp lemon zest (optional)


Preheat oven to 350 degrees F.

With butter, Grease a 9x13x2-inch baking pan and set aside while you prepare the crust and filling ingredients.

Place the flour, confectioner's sugar, salt and butter in a food processor and pulse until mixture is crumbly with no large pieces of butter visible. Press the mixture into the prepared pan. Dust your fingers with powdered sugar to keep the dough from sticking to your hands. Bake for 20 minutes, remove crust and pour lemon filling over crust. Bake for 20 to 23 minutes (cooking times will vary depending on your oven).

For the filling: in a large bowl, mix the eggs, fine sugar, flour, salt, lemon juice and vanilla extract (add zest if using). Pour filling over the baked crust and bake for 20 to 23 minutes. When the bars are done, sprinkle powdered sugar over the top while still warm. Let cool for 15-20 minutes, then chill in fridge 30 to 40 minutes before serving.

If not making right away, squeeze the juice from the lemons, pour into a small Ziploc bag and freeze until ready to use.

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