Creamy Lemon Bars Recipes

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CREAMY LEMON SQUARES



Creamy Lemon Squares image

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  • Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
  • Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
  • Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g

CREAMY LEMON BAR RECIPE



Creamy Lemon Bar Recipe image

Easy lemon bars made from scratch, with a buttery shortbread crust and sweet/tangy lemon filling!

Provided by The Chunky Chef

Categories     Dessert

Time 37m

Number Of Ingredients 13

1/2 cup salted butter (melted and cooled slightly)
1 cup plus 2 Tbsp all purpose flour
3 Tbsp powdered sugar
1 Tbsp cornstarch
3 large eggs (at room temperature)
1 1/2 cups granulated sugar
zest of 1 lemon
1/2 cup lemon juice (fresh is absolutely best)
6 Tbsp all purpose flour
1 1/2 Tbsp buttermilk
1/2 tsp baking powder
powdered sugar
lemon slices (optional)

Steps:

  • Preheat oven to 350 degrees F. Line an 8x8" baking pan with aluminum foil or parchment paper, lightly sprayed with cooking spray. Set aside.
  • Combine crust ingredients (melted butter, flour, powdered sugar and cornstarch) in a mixing bowl, then press into bottom of prepared pan. Keep crust in an even layer, as much as possible. Bake 10 minutes, then set aside.
  • While crust is baking, combine filling ingredients (eggs, sugar, zest, juice, flour, buttermilk, and baking powder), and whisk to combine. Try not to whisk too vigorously, as you don't want to incorporate a lot of air into the filling.
  • Pour over baked crust and bake (still at 350 degrees F), for 22-25 minutes, until filling has set and edges are lightly golden brown.
  • Cool completely on a wire rack for at least 1-2 hours, cover with foil, then refrigerate.
  • To slice bars, I find it easiest to lift up on the foiling lining in the pan, to remove the bars from the pan. Slice into 12 bars. Before serving, dust bars with powdered sugar and garnish with a lemon slice if desired.

Nutrition Facts : Calories 246 kcal, Carbohydrate 39 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 86 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

THE BEST LEMON BARS



The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

CREAMY LEMON CAKE BARS



Creamy Lemon Cake Bars image

These refreshing delicacies caused a stir in the test kitchen. Are they cakes or bars? You'll just have to try them and let us know what you think! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 7

1 package lemon cake mix (regular size)
1/2 cup butter, softened
1 large egg
FILLING:
1 can (16 ounces) lemon frosting
1 package (8 ounces) cream cheese, softened
2 large eggs

Steps:

  • In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed just until combined. Spread over crust., Bake at 350° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 370 calories, Fat 21g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 375mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON CREAM PIE BARS



Lemon Cream Pie Bars image

Smooth and luscious, these bars are more like little bites of a lemon cream pie than anything else!

Provided by Lucca

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 3h20m

Yield 24

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup canola oil
⅔ cup confectioners' sugar
1 (14 ounce) can sweetened condensed milk
3 eggs
½ cup lemon juice
⅓ cup white sugar
1 lemon, zested
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
  • Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
  • Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
  • Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
  • Refrigerate for at least 2 hours before cutting into 24 bars.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 21.4 g, Cholesterol 28.8 mg, Fat 9 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 1.6 g, Sodium 34.7 mg, Sugar 15.5 g

THE MOST-LEMONY LEMON BAR OF ALL TIME



The Most-Lemony Lemon Bar of All Time image

This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 24 bars

Number Of Ingredients 9

1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
2 cups granulated sugar
2 cups all-purpose flour, sifted (see Cook's Note)
3 tablespoons cornstarch
1/4 teaspoon fine salt
4 large eggs, plus 2 egg yolks
Confectioners' sugar, for dusting
8 gummy candy lemon slices, cut into thirds

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
  • To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
  • Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
  • Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
  • Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

CREAMY LEMON NUT BARS



Creamy Lemon Nut Bars image

Make and share this Creamy Lemon Nut Bars recipe from Food.com.

Provided by shawnajean

Categories     Dessert

Time 55m

Yield 32 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine, softened
1/3 cup powdered sugar
2 teaspoons vanilla
1 3/4 cups flour, divided
1/3 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
2 cups granulated sugar
3 eggs
1/2 cup lemon juice
1 tablespoon lemon peel, grated
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350.
  • Line 13X9 inch baking pan with foil; spray with cooking spray.
  • Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1 1/2 cups of the flour and pecans. Press dough firmly on bottom of preparded pan. Bake 15 minute.
  • Beat cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.
  • Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minute or until set. Remove from oven; cool completely. Sprinkle with 1 tbsp powdered sugar; cut into 32 bars.

Nutrition Facts : Calories 145.8, Fat 6.7, SaturatedFat 3.6, Cholesterol 35.2, Sodium 48.2, Carbohydrate 20, Fiber 0.3, Sugar 14.2, Protein 2

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