HOMEMADE LEMON BARS
When these tangy bars were served in my husband's childhood, family meals were memorably complete. That's still true today for our family. The bars' sweetness rounds out the meal, but the lemony flavor keeps them light. Don't expect many leftovers once family and friends taste these treats! -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, butter and confectioners' sugar until blended. Press onto bottom of an ungreased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned., For topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust., Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 171mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BARS
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
PERFECT LEMON BARS
My favorite EASY lemon bars recipe with just the right ratio of buttery shortbread crust and creamy lemon filling. Always a crowd favorite.
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside
- For the crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.
- Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
- While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over crust.
- Bake at 350 degrees for 20-30 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
- Sprinkle with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.
Nutrition Facts : Calories 268 kcal, Carbohydrate 38 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 108 mg, Sugar 25 g, ServingSize 1 serving
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.
CLASSIC LEMON BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
- Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
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
LEMON BARS
Make and share this Lemon Bars recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h10m
Yield 12 bars or so, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the base mix the butter into the flour and sugar.
- Mix with hands until it clings together.
- Press into a 13 x 9 x 2-inch pan.
- Bake at 350°F for 20-25 minutes or until lightly browned.
- For the filling, beat together eggs, sugar and lemon juice.
- Sift together flour and baking powder.
- Stir into egg mixture.
- Pour over baked, cooled crust.
- Bake at 350°F for 25 minutes.
- Cool and sprinkle with powdered sugar.
- Cut into bars.
Nutrition Facts : Calories 592.2, Fat 25.8, SaturatedFat 15.4, Cholesterol 154, Sodium 262.2, Carbohydrate 85.3, Fiber 1, Sugar 57.7, Protein 7
BEST LEMON BARS
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.
Provided by Julia Moskin
Categories easy, cookies and bars, dessert
Time 1h
Yield About 2 to 3 dozen bars, depending on size
Number Of Ingredients 11
Steps:
- Make the crust: Heat oven to 350 degrees. Butter a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.
- In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.
- Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
- Meanwhile, make the filling: Whisk all the ingredients together until smooth.
- Pour filling over hot parbaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9-by-9-inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
- Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners' sugar.
- Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners' sugar just before serving.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 45 milligrams, Sugar 14 grams, TransFat 0 grams
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