Barefoot Contessas Lemon Bars Recipe 45

BAREFOOT CONTESSA'S LEMON BARS RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

PECAN SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

LEMON BARS

Steps:

• Preheat oven to 350 degrees. Mix together butter, powdered sugar and flour until well blended. Press mixture into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes.
• Sift together sugar, flour and baking powder into a mixing bowl. Add eggs, lemon juice and lemon rind. Beat by hand or with electric mixer until well blended. Pour mixture over crust and bake for 25 minutes.
• Allow bars to cool, then dust with powdered sugar and cut into squares.

GINA'S SIMPLE LEMON BARS

Steps:

• Preheat oven to 325 degrees F.
• Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold.
• When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes.
• Whisk eggs together and set aside.
• In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust.
• Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars.
• In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars.

BAREFOOT CONTESSA'S FRESH LEMONADE

Steps:

• Place all the ingredients in a blender and process until completely smooth.
• Serve over ice.

LEMON DROP COCKTAILS FROM INA GARTEN/ BAREFOOT CONTESSA

Steps:

• Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.

SPECIAL DAY LEMON BARS

Steps:

• Preheat the oven to 350°F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
• Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
• Dump the dough onto a well-floured surface and gather into a ball.
• Flatten the dough with floured hands and press it into a 9 x 13 x 2" baking sheet, building up a 1/2" edge on all sides.
• Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned.
• Let cool on a wire rack, leaving the oven on.
• For the filling, whisk together the eggs, sugar, lemon juice, and flour, and pour into the crust.
• Bake for 30 to 35 minutes more, until the filling is set.
• Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.