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Ambrosia Lemon Bars with Guest Chef Horatio

Main photograph of prepared recipe.

This is a SUPER lemony version of the classic, with a few very different twists in their creation. More filling than crust, with a thin, crackly top. Very tart, very rich, very gooey, and very wonderful!

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Difficulty Level



Needed Items


  • Crust: 10 minutes
    Filling: 10 minutes
    First baking: 15 minutes
    First cooling: 15 minutes
    Second baking: 20-30 minutes
    Second cooling: 20 minutes
    TOTAL: 1 hr, 20 min


  • 1/2 cup butter
    4 cups powdered sugar
    3 cups all-purpose flour
    3 cups granulated sugar
    6 Tbsp all-purpose flour
    Juice and zest of 3 lemons
    1 1/2 tsp baking powder
    6 eggs

Number of Servings

  • 30 bars


  • Large bowl
    Medium bowl
    Food processor or pastry blender
    12"x17" baking sheet with tall-ish sides


  • Set butter out to soften
    Preheat oven to 350°
    Zest lemons
    Juice lemons (you'll need about 3/4 cup of juice)
    Beat eggs

Additional Notes

We don’t have any notes yet for this recipe, but check back… you never know!

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