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 BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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.
LEMON PIE BARS
This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!
Provided by RCFoodie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
- Bake 15 to 20 minutes or until golden brown.
- Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
- Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 49.9 mg, Sugar 11.4 g
LEMON BAR PEEPS®
I love the idea of Peeps®, but I am not a big fan of marshmallow. So as lemon bars are also sunny yellow, and way more delicious, I thought it only natural that a lemon bar Peep® should exist.
Provided by Stasty Cook
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes.
- Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust.
- Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired "Peep" shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each "Peep" to create "eyes."
Nutrition Facts : Calories 581.4 calories, Carbohydrate 80.9 g, Cholesterol 154 mg, Fat 26.3 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 199.7 mg, Sugar 47.4 g
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 BAR PEEPS®
I love the idea of Peeps®, but I am not a big fan of marshmallow. So as lemon bars are also sunny yellow, and way more delicious, I thought it only natural that a lemon bar Peep® should exist.
Provided by Stasty Cook
Categories Lemon Desserts
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes.
- Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust.
- Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired "Peep" shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each "Peep" to create "eyes."
Nutrition Facts : Calories 581.4 calories, Carbohydrate 80.9 g, Cholesterol 154 mg, Fat 26.3 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 199.7 mg, Sugar 47.4 g
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LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
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4.7/5 Category Dessert
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
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