Melt In Your Mouth Lemon Bars

These Luscious Lemon Bars have a buttery shortbread crust, a tangy melt in your mouth lemon filling and finished off with a simple lemon glaze. 

Lemon Bars are my daughters favorite sweet treat. This delicious bars have a buttery shortbread crust and a tangy lemony melt in our mouth filling. The crust is pre baked to ensure crispness. The filling uses fresh lemons, so don't try and substitute with bottled lemon juice, because they just won't taste the same. 

These lemony bars are super delicious and simple to make. I found the recipe back in 2000 in a Bisquick Cookbook that I received in the mail. At the time I was looking for a good lemon bar recipe, and I've been making this recipe ever since. 

You can tell by the photo above at just how many times I have made this recipe. Look at all those splatter marks! The original recipe called for low fat Bisquick and a egg substitute, but I use any brand biscuit baking mix and whole eggs. 

I did note at the end of this post the low fast substitutions from the original recipe. I also doubled the filling and glaze ingredients because I just felt like it it wasn't enough after the first time I made this recipe.  The recipe below reflects the change, so do not double the ingredients.

 I hope you enjoy these Lemon Bars as much as I do. 

Melt In Your Mouth Lemon Bars

Crust:
1 - cup biscuit baking mix 
2 - tablespoons powdered sugar
2 - tablespoons firm butter

Filling: 
1 1/2 - cups sugar
2 - tablespoon biscuit baking mix
4 - whole eggs
1 - teaspoon grated lemon peel
4 - tablespoons lemon juice
1/2 - teaspoon lemon extract, optional 

Glaze:
1 - cup powdered sugar
2 - tablespoons lemon juice

Preheat the oven to 350 degrees. In a medium size bowl, mix 1 cup biscuit baking mix and powdered sugar. Cut in butter until it resembles crumbs. 

Press the mixture into an un greased 8 x 8 x 2 square baking pan. Bake the crust for 10 minutes or until very lightly brown. Remove from oven and set aside.  

In a separate medium size bowl, mix the filling ingredients and stir together using a wire whisk. Pour the lemon filling over the baked crust. 

Bake about 25 minutes or until the filling is set and lightly golden brown. Remove from oven and cool on a wire baking rack. 

While the bars are still warm, loosen the edges from sides of pan. In a small bowl, mix the glaze ingredients together using a wire whisk until smooth. 

Pour the glaze over the top of Lemon filling and spread to the edges. Cool completely, cut into bars.

Low Fat Version:

Substitute regular baking mix with Reduced Fat Baking Mix. Use a 1 cup Egg Substitute for to equal the amount for 4 whole eggs. Reduced fat butter can also be used. 

adapted from: Bisquick - bettycrocker
photos updated: July 2017

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