Easy Lemon Bars Recipe Sweet And Tangy Dessert

CLASSIC LEMON BARS

Steps:

• Set the oven rack to the middle position. Heat to 325ºF (163ºC).
• Lightly grease the bottom and sides of a 9x13-inch baking pan with cooking spray. Line the pan with a piece of parchment paper, enough to hang over the longer edges. This will help to lift the bars out after baking. Set aside.
• Add sliced almonds to a food processor. Process on high speed until a coarse ground texture is achieved, about 25 seconds. Alternatively, chop the nuts using a chef's knife.
• Over a medium bowl, sift the flour and baking powder. Add the chopped almonds, whisk to combine.
• In a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and salt. Mix on medium-low speed (setting 4) until light and fluffy, 90 seconds. Use a spatula to scrape down the sides of the bowl.
• Add the egg and vanilla, mix on medium-low speed (setting 4) until combined, 25 seconds. Scrape down the bowl and paddle.
• Add the flour mixture and turn the mixer on and off 15 times. Mix on low speed (setting 2) until the mixture just comes together, about 10 seconds.
• Transfer the crust to the prepared baking pan. Flour your hands, then press the crust evenly to fill the bottom of the pan, leaving no spaces between. Push the crust up the edges so that it reaches ¼ to ½-inch up the sides of the pan. Use more flour to dust hands as needed to prevent sticking.
• Par-bake the crust for 20 minutes, then place on a cooling rack. Meanwhile, make the lemon filling.
• In a large bowl whisk together the eggs, lemon zest, lemon juice, and vanilla extract until combined.
• In a medium bowl whisk together the granulated sugar and flour. Add to the lemon mixture and whisk until smooth. If needed, whisk again before adding to the crust if it's been sitting.
• Pour the lemon mixture on top of the hot crust. Use oven mitts to transfer the lemon bars to the oven carefully. Bake until the surface is shiny and the center has just set. It may have a slight wiggle, about 30 to 35 minutes. Do not overbake, if the top starts to crack it's getting overcooked, the bars will become thick and chewy instead of gooey. It will continue to cook and thicken as it cools.
• Cool the lemon bars on a wire rack until room temperature, about 1 ½ to 2 hours. Chill in the refrigerator for 30 to 60 minutes to make the bars easier to slice.
• To cut the bars, run a paring knife along the edge of the pan to help release the bars from the sides. Place a cutting board next to the pan. Slowly and carefully use the overhanging parchment paper to lift the lemon bars out and place on the cutting board.
• Dip a knife into warm water and carefully wipe off after each cut to make it less sticky and easier to portion. Cut into 24 bars, about 2 by 2-inch squares. Dust the tops of the bars with powdered sugar. Serve immediately or store refrigerated in an airtight container.

TANGY LEMON BARS

Steps:

• Preheat oven to 350°F. Lightly spray a 13x9 inch baking pan with non-stick cooking spray. Line the pan with parchment paper allowing it to come up and over the sides. Lightly spray the parchment paper. Set aside.

EASY LEMON BARS RECIPE

Steps:

• Preheat oven to 350°F and lightly grease a 9x9 inch pan.
• Mix the flour, powdered sugar, and salt together. Cut the butter into the mix until crumbly and then press into the bottom of the pan.
• Bake for 15-18 minutes until lightly golden. Meanwhile, make the filling.
• Whisk all the filling ingredients together until combined.
• Pour over the cooked crust and place back in the oven for 17-20 minutes until filling is set.
• Cool completely, dust with powdered sugar, cut into squares.

LEMON BAR CRUST

Steps:

• Preheat oven to 350° and line a 9×9 inch or 13 x 9 x 2-inch pan with foil. Bring foil side up and over the pan. You will use the foil "handles" to lift the lemon bars from the pan after baking. Spray foil with pan release, or butter and flour.
• In a medium sized mixing bowl, add flour and powdered sugar. Mix on low for 1 minute to combine.
• Add softened butter to flour mixture and mix on medium until mixture resembles coarse sand.
• Add shortbread dough to the baking pan. Press firmly and evenly into the pan.
• Bake for 20-25 minutes until the crust is lightly browned.

EASY LEMON BARS RECIPE - SWEET AND TANGY DESSERT

Steps:

• In a large bowl, use a fork or pastry blender to mix together the crust ingredients to form a crumbly dough.
• Press into the bottom of a greased 8x8 baking dish.
• Bake the crust at *350 degrees for 15 minutes.
• While that is baking, use a separate large bowl to mix the eggs, sugar, flour and lemon juice until well combined.
• Add in the baking powder last and whisk together until no lumps remain.
• Pour the lemon mixture over the pre-baked crust and place it back in the oven at *350 degrees for an additional 15 to 20 minutes or until the lemon layer is set.
• Cool for several hours before cutting and serving.
• Sprinkle with powdered sugar before serving.