THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON BAR COOKIE CUPS RECIPE
Sugar cookie mix is transformed into the cookie cup for the quick lemon filling. These Lemon Bar Cookie Cups are sure to be a family favorite forever.
Provided by June
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Combine sugar cookie mix, 1 stick of softened butter and egg with a hand held mixer {or by hand} until you have a thick dough.
- Generously spray each cup of the mini muffin tin. Use a small cookie scoop and scoop a mound of dough into each cup. Press the top of the mound down slightly with your fingers so that you have a level top.
- Bake for 9-11 minutes. Remove the pan from the oven and immediately run a knife around the edge of each cookie to loosen them. Once the cookies are loose, take a tart shaper and create an indentation into the middle of each cookie.
- Allow the cookies to cool and bake the remainder of the dough.
- In a medium sauce pan, cream together the butter and sugar. Add egg yolks and mix until well combined. Add lemon juice and lemon zest, continue to whisk until totally combined. Turn the burner on over medium heat and whisk until it is smooth and thick.
- Pour the mixture onto a cookie sheet and spread out into an even layer so that it cools quickly. Once cooled, spoon a teaspoon {or so} into each cookie cup. Refrigerate for at least 30 minutes. Sprinkle with powdered sugar and lemon zest before serving. Store leftovers in the refrigerator in an air tight container for up to 4 days.
LEMON BAR COOKIE CUPS
Short bread sugary cookie cups that are filled with an easy to make homemade lemon curd. Perfect for a Springtime sweet treat!
Provided by The Skinny Fork (Amanda Plott)
Time 53m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. and lightly coat the inside of mini muffin pans with non-stick baking spray; set aside.
- In a medium bowl, whisk together the 2 3/4 C. Flour, 1 Tsp. Baking Soda, and 1/2 Tsp. Baking Powder and set aside.
- Beat together the 1 C. Butter, 3/4 C. Sweetener, and 1/2 C. Sugar in a large bowl or base of a stand mixer with the whisk attachment.
- Add in the egg and 1 Tsp. vanilla then continue to beat until well mixed.
- Reduce the speed and slowly add the flour mixture into the butter mixture.
- Scoop the dough out in 1-2 Tbsp. amounts and press into the prepared muffin pan sections.
- Place in the oven to bake for 8-10 minutes, or until the edges are turning golden brown.
- Once done, remove from the oven and press a teaspoon measuring spoon into the center of each cookie to make a well.
- Allow to cool slightly in the pan before removing to transfer to a wire rack to continue cooling.
- Whisk together the 6 Tbsp. Butter, 1/2 C. Sugar, 1/2 C. Sweetener, 2 Whole Large Eggs, 2 Egg Yolks, and 2/3 C. Lemon Juice in a medium sauce pan.
- Set over a medium heat and whisk constantly to cook for 5 minutes.
- Once done, remove from the heat to cool slightly.
- When the cookies are cooled and the lemon curd is cooled enough to handle, spoon about 1 Tsp. of the curd into the center of each cookie cup.
- Place the cookies into the fridge to set for at least 30 minutes before enjoying!
Nutrition Facts : Calories 96.13, Fat 5.84, SaturatedFat 3.51, Carbohydrate 9.91, Fiber 0.2, Sugar 4.29, Protein 1.28, Sodium 77.6, Cholesterol 32.32
LOVELY LEMON BAR COOKIES
While on vacation this summer I enjoyed the book "Chocolate Chip Cookie Murder" by Joanne Fluke. Not only was the plot a fun read but the author interspersed some good recipes throughout the book. This is one of the recipes. I want to forward the book to my Zaar Used Media Swap partner today and I am posting the recipe here so I can try it later. The author did not indicate the serving size, prep time, etc. so I am guessing. I will update after I make the recipe. Prep time does not include cooling time.
Provided by QueenBee49444
Categories Bar Cookie
Time 1h15m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees, rack in middle position.
- Grease a 9 x 13 pan.
- Cut each stick of butter into eight pieces.
- Zoop it up with the flour and powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust).
- Spread it out in a greased 9 x 13 pan and pat it down with your hands.
- Bake at 350 degrees for 15 to 20 minutes or until golden around the edges.
- Remove from oven - but don't turn the oven off!
- Mix eggs with white sugar.
- Add lemon juice & zest if you want to use it.
- Add salt and baking powder and mix.
- Add flour and mix thoroughly. (This will be runny - it's supposed to be.).
- Pour this mixture on top of the pan you just baked.
- Stick it back into the oven.
- Bake at 350 degrees for another 30-35 minutes.
- Remove from oven and sprinkle on additional powdered sugar.
- Let cool thoroughly and cut into brownie-sized bars.
Nutrition Facts : Calories 395.7, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.7, Sodium 286.9, Carbohydrate 57.1, Fiber 0.7, Sugar 38.5, Protein 4.7
LEMON SQUARES/LEMON BAR COOKIES
Wonderful bar-like cookies that form a crunchy layer on the bottom and a chewy layer on top. They are delicious! They were originally called "Lemon Cheese Squares" tho I can't fathom why considering the fact that there's no cheese in the recipe! I found this in the cookbook "Private Collections: A Culinary Treasure". Miss Hortense Reit is the recipe's author. If you like lemon, you'll LOVE this! Yum!
Provided by annbb
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
- Spread in a 9 X 9 inch UNGREASED pan.
- Bake for 10 minutes.
- Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
- Bake an additional 30 minutes.
- Sprinkle powdered sugar of the top when out of the oven.
- Loosen the sides with the sharp point of a knife.
- Let the cake cool and then cut it into squares.
- These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.
Nutrition Facts : Calories 151.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 86.2, Carbohydrate 22.1, Fiber 0.3, Sugar 15.1, Protein 1.8
LEMON BAR COOKIE CUPS
Provided by Elyse
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Spray a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually beat in dry ingredients until combined.
- Roll into 1" sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
- To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
- Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
- Add lemon juice and mix until combined, there will still be some lumps.
- Pour filling mixture into a saucepan over medium heat.
- Whisk constantly for 5 minutes, or until smooth and thickened.
- Remove lemon curd from heat and let cool for 2-3 minutes.
- Carefully spoon a teaspoon of lemon curd into each cookie cup.
- Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
- Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.
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