Soft and custard-y old-fashioned lemon bars topped with lots of powdered xylitol. These bars are a snap to prepare and even more fun to eat!
I’m really getting into these old-fashioned recipes. I just LOVE all the simplicity and history connected with old-fashioned classic recipes.
My favorite series of books as a kid were the Little House On The Prairie books. One of my favorite parts about those books were the detailed descriptions about all the food and recipes prepared back then. Recently, I made it a goal of mine to try more of the good, old-fashioned classic recipes.
One of the first classics I made was this amazing chocolate pudding. Silky, chocolate-y HEAVEN. Try it—Just do it.
Next up: Lemon bars—Soft, custardy lemon bars covered every inch with powdered xylitol (powdered sugar is a fine substitute) They also have that unmatchable old-fashioned taste that I just adore. Classics really are the best, aren’t they?
These bars are not TOO sweet, but perfectly tangy with just the right amount of lemon flavor. The crust is soft and chewy, while the filling is smooth and custard-y. Powered xylitol just tops them all off. Heaven, I tell you.
These bars are composed of two layers: The crust is a shortbread crust that pre-bakes before adding the filling. The shortbread dough is super-simple to make with only 4 ingredients: Butter, sour cream, powdered xylitol, and flour.
The dough is then pressed into a greased 9×13 baking pan and baked at 350F for about 20 minutes—The crust should be a light golden brown when it is done—-be careful not to overbake it.
While your crust bakes it’s time for the next layer! My favorite part. ♥. The lemon filling calls for only 5 ingredients: Eggs, lemon juice, grated lemon zest, xylitol, and flour. — All this gets whisked until smooth…..
And then evenly poured over your pre-baked crust.
‘Pop your bars back into the oven for another 20 minutes, or until the filling is set. Be aware that while your filling bakes, it will most likely puff up in the middle—-don’t worry, it will deflate while your bars cool. Let your bars cool completely before cutting into squares and sprinkling with some extra powdered xylitol. (powdered sugar may also be used)
Why not sprinkle a little extra xylitol on top? It makes these lemon bars so darn ‘purty. 😉
Your family is going to love these lemon bars—My siblings actually stole a few of these bars when I turned my back for one second during my photoshoot. They then proceeded to eat over half of them in the space of a few minutes. Rachel? She wanted to know where the “chockwit” in these bars were. I tried to explain that chocolate isn’t delicious in EVERYTHING, but I don’t think she really believed me. I swear, that kid is obsessed with chocolate…
But anyway, these bars—-Make them. I promise you won’t be disappointed. They put me in a permanent good mood for the rest of the day, yesterday. Lemon kind of has that effect on me…Or maybe it was just the refreshing citrus-tropical smell that filled my kitchen that entire afternoon….♥
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1/4 cup powdered xylitol
- 1-1/2 cups white whole wheat flour
- 4 large eggs
- 1/3 cup lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup xylitol
- 1/4 cup white whole wheat flour
- Powdered xylitol for sprinkling
- Prepare the crust: In a medium bowl, whisk butter, sour cream, and xylitol until smooth. Stir in flour until a ball of dough forms. Press dough evenly into a greased 9x13 baking pan. Prick dough all over with a fork. Bake crust at 350F 20 minutes, or until lightly browned.
- While crust bakes, prepare the filling: In a medium bowl, whisk eggs, lemon juice, zest, xylitol, and flour until smooth. Pour evenly over pre-baked crust. Return pan to oven and bake at 350F for an additional 20 minutes, or until filling is set. (filling may puff up a little bit---don't worry, it will deflate while it cools) Cool bars on a wire cooling rack completely before cutting and sprinkling with extra powdered xylitol.
Try these other bars next!