Easy Eggless Lemon Bars Recipes

SWEET & TART EGG FREE LEMON BARS

Steps:

• Preheat oven to 350F. Grease 8x8 glass baking dish, or fully line with parchment paper.
• In a large bowl, stir softened butter, confectioners sugar, and vanilla. Add flour and salt and stir until combined.
• Press into bottom of baking dish, reaching up the edges of the dish about an inch (to prevent filling from going beneath crust). Bake for 16-18 minutes, or until crust has just begun to turn a light golden color.
• While crust is baking, prepare your filling. In a large bowl, whisk together melted butter, sugar, lemon juice, and lemon zest.
• In a small bowl, stir together flour, baking powder, and salt. Whisk dry ingredients into wet until combined. Pour over warm crust, and bake for 18 minutes, or until bubbles have formed all over the top, and bars have begun to set. (The middle will still be a bit jiggly, but will set up more as it cools.)
• Cool completely in pan on a wire rack, or chill in refrigerator. Cut into 16 squares with a sharp knife. Dust with confectioner's sugar immediately prior to serving. These are best served chilled. Store covered in the refrigerator.

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.