County Fair First Prize Blue Ribbon Lemon Bars Recipes
COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS
Make and share this County Fair First Prize Blue Ribbon Lemon Bars recipe from Food.com.
Provided by gracesadowski
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First Make the Base:.
- 2 cups flour.
- ¼ cup sugar.
- 1 cup butter softened.
- Preheat Oven to 350.
- Cut ingredients together in a large bowl.
- Pat crust into 13 X 9 inch baking dish.
- Bake for 15 minutes.
- Then:.
- Make the Topping :.
- 2 cups sugar.
- 1 tsp baking powder.
- ¼ cup flour.
- 3 eggs.
- 2/3 cup lemon juice.
- Grated rind of 2 lemons.
- Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
- Cool, sprinkle with powdered sugar and cut into squares.
Nutrition Facts : Calories 465.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 112.3, Sodium 188.8, Carbohydrate 68.1, Fiber 0.8, Sugar 45.6, Protein 5
BLUE RIBBON LEMON BARS
Make and share this Blue Ribbon Lemon Bars recipe from Food.com.
Provided by FarahC
Categories Bar Cookie
Time 1h55m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Make crust first.
- In a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
- Press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
- Bake 10-15 minutes or until golden. Be sure to make sure crust doesn't turn brown.
- Take crust out and let rest 10 minutes.
- Leave oven on. While crust is resting make filling.
- In a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
- Pour filling mixture over crust and bake 60 minutes. When done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
- Chill bars at least 1 1/2 hours before eating.
Nutrition Facts : Calories 357.8, Fat 14.7, SaturatedFat 8.8, Cholesterol 88, Sodium 132.1, Carbohydrate 53.6, Fiber 0.6, Sugar 37.4, Protein 4.1
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