Lemon Bars From Cooks Illustrated Recipe 38

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LEMON BARS



Lemon Bars image

Provided by Food Network

Categories     dessert

Yield 20 to 24 bars

Number Of Ingredients 12

1 3/4 cups all purpose flour
1/4 cup finely ground blanched almonds
1 teaspoon grated lemon zest
1/2 cup confectioners sugar
2 sticks unsalted butter, almost melted
4 eggs, lightly beaten
2 cups granulated sugar
1/4 cup flour
1/2 teaspoon baking powder
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
Candied violets for garnish, optional

Steps:

  • Preheat the oven to 350 degrees. In a food processor, combine the flour, almonds, lemon zest, confectioner's sugar and butter. Process until a dough forms and press into a lightly buttered 13 x 9 inch pan, forming a 1/2 inch rim which goes up the sides of the baking pan. Bake for 20 minutes or until partially baked. Remove from oven to cool on a rack. Combine the eggs, sugar, flour, baking powder, grated lemon zest, and juice. Pour the lemon mixture over the cooked dough and spread it evenly. Return the baking pan to the oven and bake for another 15 to 20 minutes or until the filling is set, top is barely browned around edges. Cool to room temperature. Cut into bars and set a candied violet in the middle of each bar.

LEMON BARS - FROM COOK'S ILLUSTRATED RECIPE - (3.8/5)



LEMON BARS - From Cook's Illustrated Recipe - (3.8/5) image

Provided by á-160034

Number Of Ingredients 15

Crust:
Non-stick cooking spray
1 1/4 C unbleached all-purpose flour
1/2 C powdered sugar (plus more to decorate the finished bars, if desired)
1/2 tsp salt
8 Tb (1 stick) unsalted butter, softened but still cool, cut into 1-in pieces
Filling:
7 large egg yolks, plus 2 large eggs
1 C plus 2 Tb granulated sugar
1/4 C finely grated lemon zest (the zest of two lemons) **zest the lemons before squeezing for
juice
2/3 C lemon juice (the juice of 2 lemons)
Pinch of salt
4 Tb (1/2 stick) unsalted butter, cut into 4 pieces
3 Tb heavy cream

Steps:

  • Before beginning, read the entire recipe and measure all ingredients. The warm filling must be added to the warm crust. Start preparing the filling when the crust goes into the oven. Be sure to cool the bars completely before cutting them. 1.) For the crust: Spray a 9-inch square baking pan with non-stick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 9 inches wide. Fit first sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with more non-stick cooking spray. 2.) Place flour, powdered sugar and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the prepared pan and press firmly with your fingers in to an even layer over the entire pan bottom and slightly up the sides. Refrigerate for 30 minutes. 3.) Preheat the oven to 350* and adjust an oven rack to the middle position. Bake the crust for 20 minutes. 4.) For the filling: In a medium-sized non-reactive bowl (glass or stainless steel), whisk together the yolks and whole eggs until combined (about 5 seconds). Add the granulated sugar and whisk until just combined. Add the lemon zest, lemon juice and salt. Whisk until combined. Transfer the mixture to a medium-sized non-reactive saucepan (the heavier the better). Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon until the lemon curd thickens to a thin sauce-like consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the curd through a single-mesh stainless steel strainer set over a clean non-reactive bowl. Stir in the heavy cream; pour the curd onto the warm crust immediately. 5.) Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Refrigerate until completely chilled. 6.) Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Cut into 16 squares, wiping the knife clean between cuts, as necessary. 7.) Sprinkle powdered sugar over the bars, if desired.

THE BEST LEMON BARS



The Best Lemon Bars image

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

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

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

SUSAN'S PERFECT LEMON BARS



Susan's Perfect Lemon Bars image

This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.

Provided by Dee514

Categories     Bar Cookie

Time 1h30m

Yield 12 bars

Number Of Ingredients 13

1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar (plus extra to sprinkle over finished bars)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons sweet unsalted butter, at cool room temperature, cut into 1 inch pieces
extra butter, for greasing pan
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemons, zest of (from 2 large lemons)
2/3 cup fresh lemon juice, strained (from 3-4 large lemons)
1/3 cup whole milk
1/8 teaspoon salt

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F.
  • Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
  • Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
  • To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
  • Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds), then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts).
  • To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
  • Freeze butter and grate it on the large holes of a box grater into the flour mixture.
  • Toss butter pieces to coat.
  • Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
  • Sprinkle crust mixture into parchment lined pan.
  • Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
  • Refrigerate for about 30 minutes.
  • Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
  • Filling: Prepare filling while crust is baking.
  • In a medium bowl, whisk eggs, sugar and flour.
  • Stir in lemon zest, juice, milk and salt; stirring to blend well.
  • Remove crust from oven, and reduce oven temperature to 325°F.
  • Stir filling mixture to reblend and pour over warm crust.
  • Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
  • Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes).
  • Grasp the edges of the lengthwise parchment paper (long sides of the pan) and lift the lemon bars out of the pan and onto a cutting board or counter.
  • Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
  • Sieve confectioner's sugar over bars, if desired.
  • Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.

Nutrition Facts : Calories 326.9, Fat 13.4, SaturatedFat 7.8, Cholesterol 101.1, Sodium 198, Carbohydrate 48.2, Fiber 0.6, Sugar 29.6, Protein 4.6

CHEF JOHN'S LEMON BARS



Chef John's Lemon Bars image

This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
  • Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
  • Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
  • Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
  • Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
  • Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g

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Top Asked Questions

Are lemon bars easy to make?
Also, lemon bars are so, so easy to make. The shortbread-like, buttery crust of the bars is quickly mixed together, pressed into a pan, and pre-baked for a few minutes. While the crust bakes, the quick and easy lemon curd filling is whisked together and poured right on top of the hot crust and baked again.
How are lemon curd bars baked?
The shortbread-like, buttery crust of the bars is quickly mixed together, pressed into a pan, and pre-baked for a few minutes. While the crust bakes, the quick and easy lemon curd filling is whisked together and poured right on top of the hot crust and baked again. Don’t forget the sprinkle of powdered sugar!
Are lemon bars like shortbread?
Yep, lemon bars are like that. Totally irresistible. Also, lemon bars are so, so easy to make. The shortbread-like, buttery crust of the bars is quickly mixed together, pressed into a pan, and pre-baked for a few minutes.
How long does it take to bake bars in the oven?
Bake 20 minutes or until light brown; remove from oven. Beat together filling ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust. Return to oven and continue baking for 15 to 20 minutes longer or until filling is set and bars are brown around the edges.

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