Creamy Lemon Lime Bars Recipes

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LEMON LIME BARS



Lemon Lime Bars image

These powdered sugar-dusted lime and lemon bars are begging to be brought to your next spring potluck. Their irresistible citrus flavor and cute lemon and lime peel garnish means they're sure to be the hit of the buffet table. From Better Homes & Gardens.

Provided by Sharon123

Categories     Dessert

Time 1h5m

Yield 32 bars

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter, cut up
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1/3 cup half-and-half (can substitute coconut cream)
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon finely shredded lime peel
1/3 cup lime juice
1 drop green food coloring (optional)
sifted powdered sugar (optional)
thin strips lemon and lime peel (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
  • Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
  • Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.

LEMON-LIME BARS



Lemon-Lime Bars image

This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated lime zest
1-3/4 cups all-purpose flour
1/4 teaspoon salt
FILLING:
4 large eggs
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup lemon juice
2 teaspoons grated lemon zest
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-LIME CHEESECAKE



Lemon-Lime Cheesecake image

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 12

1 ¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

Steps:

  • HEAT oven to 350 degrees F.
  • MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  • BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g

CREAMY LEMON BARS RECIPE



Creamy Lemon Bars Recipe image

Number Of Ingredients 12

20 Nilla Wafers, finely crushed
1/2 cup all purpose flour
1/4 cup firmly packed brown sugar
4 Tablespoons of cold butter
1 pkg. (8 oz.) cream cheese (you can use low fat)
1 cup granulated sugar
2 eggs, at room temperature (just place eggs in a bowl of warm water for about 10 minutes)
2 Tablespoons all purpose flour
3 Tablespoons grated lemon peel, divided
1/4 cup fresh lemon juice (use juice from the lemons you zested)
1/4 teaspoon baking powder
powdered sugar (optional to sprinkle on top)

Steps:

  • Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.
  • In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don?t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.
  • Press crumb mixture firmly onto bottom of prepared pan. Bake 15 minutes.
  • While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 tablespoons flour, and baking powder; mix well. Blend in 1 tablespoon lemon zest, and lemon juice and then pour mixture over crust.
  • Bake 25 to 30 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 tablespoons grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

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