Holiday Lemon Bars

25 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
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Holiday Lemon Bars
Vickie Lege in memory of her Mom Lois Mayard - My mother had some good recipes and most of them she didn’t write down. I just learned from experience while watching her (when she would let me in the kitchen!) These Lemon Bars with a buttery pecan crust and tangy lemon filling are a tradition in my family at Christmas time. The recipe can be doubled for larger crowds.

Ingredients

25 servings
  • Dough Ingredients
  • 1 cup butter (2 sticks)
  • 1 cup confectionary sugar
  • 2 cups all purpose flour
  • 1/2 cup walnuts or pecans
  • Pinch of salt
  • Topping Ingredients
  • 4 eggs, slightly beaten
  • 2 cups granulated sugar
  • 6 tbsp lemon juice
  • Grated zest of one lemon
  • 1/4 cup flour
  • 1/2 tsp salt
  • Confectionary sugar for decorating topping
  • 1/2 cup walnuts or pecans

Step-by-Step Instructions

  1. For dough:
  2. Preheat oven to 350°F.
  3. Cream butter and add remaining ingredients (confectionary sugar, flour, pinch of salt and nuts) for crust. Mix together until evenly blended. Press mixture firmly into greased 9x13 inch non-stick pan or buttered glass pan. Bake for 20 minutes until lightly golden.
  4. For filling:
  5. While crust is baking, combine eggs and granulated sugar, blending until smooth. Add lemon juice, lemon zest, flour, and salt, mixing well.
  6. Pour lemon mixture over hot, baked crust immediately after removing from oven.
  7. Return to oven and bake at 350°F for 20-25 minutes until filling is set and no longer jiggles in the center. Sprinkle the top generously with confectionary sugar while hot. Cool completely before cutting into bars.

Common Problems and Solutions

Q: Why are my lemon bars too runny?

A: Make sure you bake the filling for the full 20-25 minutes until it's completely set in the center. The filling should no longer jiggle when you gently shake the pan. If it's still loose, give it another 5 minutes.

Q: Can I use all pecans instead of walnuts?

A: Absolutely! Pecans are more traditional in Louisiana cooking and give a richer, buttery flavor. Use pecans in both the crust and as topping for an authentic Southern touch.

Q: Why did my crust get too hard?

A: Don't overbake the initial crust layer—20 minutes should give you a lightly golden base that's still tender. If it gets too brown, it will be tough rather than buttery and shortbread-like.

Tips and Techniques

Pour the lemon filling over the hot crust immediately when it comes out of the oven—this helps the layers bond together. Sprinkle with confectionary sugar while the bars are still hot so it creates a beautiful sugary coating that partially melts into the filling.

Ingredient Substitutions

  • walnuts: pecans (all pecans)
  • lemon juice: Meyer lemon juice
  • butter: margarine

Equipment Needed

  • 9x13 inch baking pan (non-stick or glass)
  • Electric mixer (for creaming butter)
  • Mixing bowls
  • Zester or fine grater (for lemon zest)

Historical Context

Lemon bars became popular across the American South in the mid-20th century as a Christmas and holiday treat, combining the buttery richness Southerners love with the bright citrus that grows so well in our climate. This recipe’s emphasis on learning by watching rather than written instructions is a hallmark of Louisiana home cooking traditions.