Edna’s Lemon Bars
Lemon bars that taste like sunshine in a bite, this recipe has certainly earned its spot in the family cookbook I created as a gift for my kids, nieces and nephews! I was constantly being asked to share recipes passed down to me, along with other family favourites, so I put them all in one place — a little piece of my kitchen that I get to pass down to future generations. – Edna N., NS
- Prep: 40 minutes
- Cooking: 35 minutes
Ingredients
- Crust
- 2 cups (500 mL) all-purpose flour
- 1/2cup (125 mL) granulated sugar
- 1 cup (250 mL) Canadian butter, softened
- 1/2cup (125 mL) chopped pecans or almonds
- Cheesecake Layer
- 2 pkgs (each 8 oz/250 g) brick-style Canadian cream cheese, softened
- 1 cup (250 mL) confectioners’ (icing) sugar
- 1 tbsp (15 mL) lemon zest
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) vanilla extract
- Pinch salt
- Lemon Pie Filling
- 2 cups (500 mL) granulated sugar
- 6 tbsp (90 mL) cornstarch
- ¼cup (60 mL) all-purpose flour
- 1/2tsp (2 mL) salt
- 3 cups water
- 4 lemons, zested and juiced
- ¼cup (60 mL) Canadian butter
- 8 egg yolks
- Topping
- 1 cup (250 mL) Canadian 35% cream
- 2 tbsp (30 mL) confectioners’ (icing) sugar
- 1 tsp (5 mL) vanilla extract or vanilla bean paste
Make it with Canadian Dairy
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Preparation
Crust
Preheat oven to 350°F (180°C). Using hands or electric mixer on low, combine flour, sugar and butter until consistency is like sand. Stir in nuts. Press into a 13 by 9-inch (33 by 23 cm) baking dish.
Bake for 18 to 20 minutes or until edges are lightly golden. Let cool.
Cheesecake Layer
Beat cream cheese, sugar, lemon zest and juice, vanilla and salt until very smooth. Pour over crust. Smooth top. Refrigerate.
Lemon Pie Filling
In large saucepan, whisk together sugar, cornstarch, flour and salt. Stir in 3 cups (750 mL) water and lemon zest and juice. Stirring constantly, cook over medium-high for 8 to 10 minutes or until it thickens and comes to a boil. Stir in butter.
Transfer egg yolks to a bowl and whisk in 1 cup (250 mL) hot sugar mixture. Whisk yolks mixture back into sugar mixture. Bring to a simmer and cook, stirring constantly, for 5 to 7 minutes or until thick and glossy. Let cool for 20 minutes. Pour over cheesecake. Smooth top. Chill for 1 to 2 hours or until set.
Topping
Beat cream and confectioners’ sugar for 3 to 5 minutes or until stiff peaks form. Beat in vanilla. Spread over top.
Tips
Top with lemon zest, serve with berries and garnish with mint, if desired.
Nutritional information
Per serving| Energy: | 395 Calories |
| Protein: | 4 g |
| Carbohydrate: | 41 g |
| Fat: | 25 g |
| Fibre: | 0.7 g |
| Sodium: | 130 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 3 % / 43 mg |
| Vitamin A: | 27 % |
| Selenium: | 20 % |
| Vitamin B12: | 17 % |
| Folate: | 15 % |
