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Nutrition Facts
Serving Size 54 g
(Approx. 22 Servings)
Amount Per Serving
Calories 190 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 15 mg 1%
Total Carbohydrate 34 g 11%
Dietary Fiber 0 g 0%
Sugars 24 g
Protein 2 g
Vitamin A 0% Iron 4%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet'n Tart Lemon bars
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
22  People


Recipe makes 22 Servings

1/2 cup(s) H-E-B Extra Light Tasting Olive Oil
2 1/2 cup(s) Central Market Organics Pure Cane Sugar
1 3/4 cup(s) cake flour
4 large eggs
4 Tbsp lemon, juiced
1 Tsp vanilla extract
1 Tsp lemon, zested
1/4 cup(s) powdered sugar
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Heat oven to 350°F.
Combine olive oil, 1/2 cup sugar and 1 1/2 cups flour in a mixing bowl. Blend with an electric mixer on medium speed for 1 minute until crumbly.
Press the flour mixture into a 9 x 13" baking pan.
Bake on center oven rack for 20 minutes. Cool and set aside.
Place eggs in clean mixer bowl and blend with electric mixer on medium speed for 1 minute until light yellow and fluffy.
Add remaining flour, lemon juice, vanilla and remaining sugar. Mix for 1 more minute.
Pour egg mixture over the baked crust and bake on center oven rack for 25 minutes.
Remove from oven and sprinkle lightly with lemon zest and powdered sugar.



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