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Nana Hancock's Lemon Bars

Heidi Davison
These layered lemon bars come from the kitchen of my late Nana Hancock. The bars are packed with lemony flavor and make a great dessert at home or on the go.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 -15


  • 2 1/4 cup flour divided
  • 1 cup powdered sugar divided
  • 2 sticks butter cubed
  • 4 eggs beaten
  • 2 cups white sugar
  • 1/3 cup lemon juice
  • 1/2 tsp baking powder


  • Heat oven to 350 degrees.
  • Mix 2 cups flour and 1/2 cup powdered sugar into medium sized bowl.
  • Use a pastry cutter to cut in cubed butter until the dough is crumbly.
  • Pat the dough into a 13x9 glass pan, pressing flat and into the corners.
  • Bake the crust at 350 degrees for 25 minutes. Remove and let cool.
  • Meanwhile, beat 4 eggs with a hand mixer until fluffy.
  • Gradually beat in the white sugar and lemon juice.
  • Sift in the remaining 1/4 cup of flour and the baking powder using a sifter.
  • Incorporate gently and then pour the mixture over the cooled crust.
  • Bake the lemon bars again at 350 degrees for 25 minutes or until the tops are slightly browned.
  • Once completely cooled, sift remaining powdered sugar over the top and cut in squares.