Ginas Simple Lemon Bars Recipes

JINA'S LEMON BARS

Jina's Lemon Bars image

Easy, moist and delicious, you'll be passing out this recipe everywhere you go.

Provided by Denise

Categories Dessert

Time 50m

Number Of Ingredients 15

Ingredients

Crust:
2 C flour
1/2 C powdered sugar
1 C butter
Filling:
2 C sugar
4 eggs (beaten, 3 T flour, 1 t baking powder)
1/2 t salt
4 T freshly squeezed lemon juice
Frosting:
2 T butter (softened)
1 C powdered sugar
1 T milk
1/2 t vanilla
1-3 t lemon juice to thin down (as needed)

Steps:

Preheat oven to 350 degrees.
Crust:
Mix flour and 1/2 C powdered sugar in bowl. Cut in 1 C butter till crumbly. Press into a 9x13 pan. Bake 20 minutes in preheated 350 degree oven.
Filling:
In mixing bowl, whisk together sugar, 4 beaten eggs, flour and baking powder, salt and lemon juice. Pour on top of the baked crust and bake another 25 minutes (or till set) at 350 degrees
Frosting:
Whisk together the butter, powdered sugar, milk and vanilla. Add lemon juice to thin as needed. Frost on cooled bars.

SECRET INGREDIENT LEMON BARS

Secret Ingredient Lemon Bars image

Provided by Valerie Bertinelli

Categories dessert

Time 4h10m

Yield 15 to 20 bars

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the pan
2 1/4 cups all-purpose flour
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup confectioners' sugar, plus more for garnish
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons lemon zest plus 1 cup freshly squeezed lemon juice (from 4 to 5 lemons)
1 teaspoon vanilla extract
6 large eggs

Steps:

For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.

LEMON BARS

Lemon Bars image

Provided by Ina Garten

Time 1h35m

Yield 20 squares or 40 triangles

Number Of Ingredients 10

Ingredients

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

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