Lemon Bars

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Lemon bars have the portability of a cookie, but have the softness and sophistication of an upper class delicacy. Soft foods have a false stereotype of not being flavorful, but this is one recipe that sets the record straight! Lemon is a powerful flavor, powerful enough to counteract some of the loss-of-flavor that accompanies age. Serving them while still warm makes them much easier to chew, although some people like them cold. I hope you love these easy to chew delights!


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    Lemon Bars

    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Prep Time: 1 hour
    Cook Time: 40 minutes
    Servings: 24 bars



    • cups flour
    • cup powdered sugar
    • ¼ cup corn starch
    • ¾ teaspoon salt
    • 12 tablespoons frozen butter


    • 4 beaten eggs
    • 1⅓ cups white sugar
    • 3 tablespoons flour
    • 2 teaspoons lemon zest
    • cup lemon juice
    • cup milk
    • teaspoon salt



    • In a medium sized bowl, mix the flour, powdered sugar, cornstarch, and salt together. Use a cheese grater to grate the frozen butter into the dry ingredients. Toss the ingredients together and use your fingers to rub the grated frozen butter into the mixture.
    • Line a 9x13 pan with aluminum foil and spray lightly with cooking spray. Add the crust mixture into the pan and press firmly into a even ¼ inch layer on the bottom, with ½ an inch extending up the sides of the pan. Refrigerate for 30 minutes.
    • After the crust has been refrigerated, bake for 20 minutes at 350° F, until it is golden brown.


    • In a medium bowl, combine the eggs, sugar, and flour. Then mix in the lemon zest, lemon juice, milk, and salt.
    • Pour the filling mixture into the warm crust. Bake at 325° F for about 20 minutes, or until the filling feels firm when you touch it. Let it cool for 20-30 minutes before eating.
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    Easy To Chew

    Lemon Bars are moist, have multiple solid textures, and can be processed into bite sized pieces without extensive chewing. 

    Where do lemons come from?

    The American Society for Horticultural Science published DNA research that shows that lemons are hybrids of Citrons and Sour Oranges.

    All living things had parents and came from somewhere, lemons are no different.

    This isn’t as much a cooking tip as it is a public health announcement for dentistry. Lemons are acidic, really acidic. Acidity is measured using a pH scale. Pure water has a pH of 7, lemon juice has a pH of 2.2.  When your mouth drops to a pH of 5.5, the mineral in your teeth starts dissolving, leading to cavities.  If you don’t have any teeth, then you don’t have to worry too much. If you do still have teeth, think about rinsing your mouth out with water after eating or drinking something with lemons in it.  Rinsing with water dilutes the acids and helps neutralize your mouth a bit. Little habits like that go a long way to preserving your teeth.

    This recipe is from America’s test kitchen. Their cookbook (Cook’s Illustrated Cookbook) is one of the best cookbooks ever written. It has 2000 recipes, each recipe is the single best variant of that recipe ever written. If you want to become a talented chef overnight, just buy their book and follow their recipes.

    This is the best cookbook on planet earth!

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