GRANDMA'S LEMON BARS
Grandma's Lemon Bars
Provided by Kate | Be Happy and Do Good
Categories Other Desserts
Yield 24-30 bars, depending on size
Number Of Ingredients 10
Steps:
- Preheat the oven to 350° F.
- In a large mixing bowl, combine 2 c. flour and 1/2 c. powdered sugar.
- Using a pastry blender, cut in the butter until it resembles coarse sand.
- Scrape out the bowl and pat the mixture evenly into a 9x13 baking pan and bake for 15-17 minutes, but not until browned.
- In the same mixing bowl, combine 1 1/2 c. granulated sugar, 1/2 c. flour and baking powder. Add the beaten eggs and blend thoroughly with a hand mixer.
- Add the lemon juice, zest, and coconut.
- Spread mixture on baked crust and bake for another 23-25 minutes, or until very lightly browned.
- Cool, dust with powdered sugar, and cut into bars.
- Store, covered, in the refrigerator.
GRANDMA'S FROSTED LEMON BARS
A cool pop of lemon frosting dresses up this dessert, and is the perfect topping for the chewy, tangy bar cookies.
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
- In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
- Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
- Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
- Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
- Cool completely before frosting.
- In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
- Cut into 4 rows by 4 rows. Serve chilled or at room temperature.
Nutrition Facts : ServingSize 1 Serving
BLUE RIBBON LEMON BARS
Make and share this Blue Ribbon Lemon Bars recipe from Food.com.
Provided by FarahC
Categories Bar Cookie
Time 1h55m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Make crust first.
- In a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
- Press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
- Bake 10-15 minutes or until golden. Be sure to make sure crust doesn't turn brown.
- Take crust out and let rest 10 minutes.
- Leave oven on. While crust is resting make filling.
- In a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
- Pour filling mixture over crust and bake 60 minutes. When done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
- Chill bars at least 1 1/2 hours before eating.
Nutrition Facts : Calories 357.8, Fat 14.7, SaturatedFat 8.8, Cholesterol 88, Sodium 132.1, Carbohydrate 53.6, Fiber 0.6, Sugar 37.4, Protein 4.1
COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS
Make and share this County Fair First Prize Blue Ribbon Lemon Bars recipe from Food.com.
Provided by gracesadowski
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First Make the Base:.
- 2 cups flour.
- ¼ cup sugar.
- 1 cup butter softened.
- Preheat Oven to 350.
- Cut ingredients together in a large bowl.
- Pat crust into 13 X 9 inch baking dish.
- Bake for 15 minutes.
- Then:.
- Make the Topping :.
- 2 cups sugar.
- 1 tsp baking powder.
- ¼ cup flour.
- 3 eggs.
- 2/3 cup lemon juice.
- Grated rind of 2 lemons.
- Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
- Cool, sprinkle with powdered sugar and cut into squares.
Nutrition Facts : Calories 465.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 112.3, Sodium 188.8, Carbohydrate 68.1, Fiber 0.8, Sugar 45.6, Protein 5
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
- Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
LEMON BARS I
Lemon bars on a shortbread base.
Provided by Sallie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
- Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
- While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
- Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
- Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 24 g, Cholesterol 30.9 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 44.7 mg, Sugar 16.9 g
BLUEBERRY-LEMON CRUMB BARS
Fresh berries snuggled under a crumb top.
Provided by KIRKFAMILY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g
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