Lemon Bars

For the bars:

  • 3/4 C flour
  • 1/2 C sugar
  • 1/4 t salt
  • 1/2 C unsalted butter, softened
  • 2 large eggs
  • zest of two lemons (more if you can get it)
  • juice (and some pulp) of two lemons

For the glaze:

  • 4 T lemon juice
  • 8 t lemon zest
  • 1 C powdered sugar

Preheat the oven to 180 C. Grease an 8Ă—8 inch baking dish with butter and set aside. Zest and juice the lemons and set aside. Beat flour, sugar, salt, and butter until combined.

In a separate bowl, beat together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

For the glaze, sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the bars with a rubber spatula and let glaze set.

Credits: Best Yummy Recipes

2014-07-05: Saw a link to these on FB, and since we’re always on the lookout for good lemony recipes, I saved it. This version is modified from the BYR one by changing 3/4 C sugar to 1/2 C, and adding extra zest and lemon juice. It was pretty sour going in to the oven! But the verdict on the entire thing is pretty mediocre: Too many eggs. We might try just one next time. Also, I found it odd that there was no leavening agent, and it showed in the end product. Definitely need to add some baking powder next time. And the glaze is far too liquidy with 4 T lemon juice. I should have done it by feel rather than paying attention to the recipe.

Strawberry Tart


  • 3 C whole strawberries
  • 1 jar (10 oz., 1 C) raspberry jelly
  • 1/4 – 1/2 C finely chopped nuts (optional)


  • 1 C flour
  • 2 T powdered sugar
  • 1/2 C butter

Crust: Mix and cut with pastry cutter; chill 30 minutes. Turn into 9″ tart pan, press firmly on sides and bottom. Bake in preheated 425F oven 10-12 minutes. Cool.

Filling: Rinse and dry berries, pinch out stems. Arrange berries pointed side up on crust. Melt jelly, stir to cool slightly. Spoon over and cover each berry. Chill until jelly sets. Before serving, sprinkle with nuts (optional).

Credits: Carolyn Friedemann

20-07-2013: It’s strawberry season in Heidelberg, so I bought two boxes today and made a tart. Usual conversions: 1/2 C butter = 113 g, 425F = 118C.

20-03-2013: This was always a big hit at the ILLC.