Creamy Lemon Bar Recipes

CREAMY LEMON BARS

Steps:

• Preheat oven to 325 degrees.Grease a 9 x 13 pan. Line with parchment and grease parchment. Set aside.
• Place almonds in a food process and process until fine. Alternatively chop almonds finely.
• Add flour, powdered sugar and a pinch of salt to almonds. Pulse or mix until combined.
• Add butter to food processor and pulse until mixture becomes crumbly but small bits of butter are visible. Alternatively you can add butter and use a pastry cutter to cut butter into flour mixture until butter is in very small fine pieces.
• Press dough into greased and lined pan. Use palm of hand to spread crust evenly.
• Bake for 20 minutes or until crust is lightly golden brown.
• Reduce oven temperature to 300 degrees.
• Combine eggs, egg yolks, flour and lemon zest. Stir until well combined.
• Slowly stir in water and lemon juice. Stir until combined.
• Pour lemon filling over crust and bake for 30-35 minutes until filling is set.
• Remove from oven and allow to cool completely.
• Remove creamy lemon bars from pan and dust with powdered sugar.
• Cut to desired size and enjoy!

THE BEST LEMON BARS

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.

LEMON CREAM PIE BARS

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.

CREAMY LEMON BAR RECIPE

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.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

CREAMY LEMON NUT BARS

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.

CREAMY LEMON SQUARES

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.

CREAM CHEESE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.