Lemon Butter Snowbars Recipes

SNOW DUSTED LEMON BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
• Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.

LEMON-BUTTER SNOWBARS

Steps:

• For crust, combine 1 1/3 cups flour, 1/4 cup sugar, and 1/2 cup butter. Beat at low speed, 2 to 3 minutes.
• Press on bottom of ungreased 8 inch square baking pan.
• Bake at 350 degrees for 15 to 20 minutes.
• For filling, combine 3/4 cup sugar, eggs, 2 tbsps. flour, baking powder and lemon juice. Beat at low speed 1 to 2 minutes.
• Pour over hot crust.
• Continue baking for 18 to 20 minutes or until filling is set.
• Sprinkle with powdered sugar; cool.
• Cut into bars.

LEMON-BUTTER SNOWBARS

Steps:

• 1. Heat oven to 350 degrees. In the bowl of an electric mixer combine the crust ingredients and mix at low speed until blended. Pat into ungreased 8-inch square baking pan. Bake near center of oven for 15 to 20 minutes or until brown on edges. 2. Meanwhile, prepare filling: Beat the eggs with the sugar, flour, baking powder and lemon juice. Pour filling over partially baked crust. Return to oven for 19 to 20 minutes or until set. Sprinkle with confectioners' sugar. Cool completely before serving. Per serving: 147 calories (39 percent from fat), 6.5 g fat (4 g saturated fat, 2 g monounsaturated), 2 g protein, 42 mg cholesterol, 0 fiber, 75 mg sodium.

LEMON BARS WITH BROWN-BUTTER SHORTBREAD CRUST

Steps:

• Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides.
• Make the crust: In a small saucepan, melt butter over medium-high heat until barely browned in color. Remove pan from heat and pour butter into the bowl of an electric mixer, leaving any burned sediment behind. Transfer butter to refrigerator until solidified. When solidified, remove from refrigerator and let soften slightly.
• Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed until combined.
• Transfer dough to prepared pan and press evenly into bottom of the pan using the back of a measuring cup; it should be about 1/4 inch thick. Transfer to refrigerator; chill until firm, about 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking pan to oven and bake until crust is golden brown, about 20 minutes. If crust appears to be browning unevenly, rotate pan.
• Make the filling: Meanwhile, whisk together eggs, egg yolks, and salt in a large bowl. In a separate bowl, whisk together flour and sugar. Add lemon juice and zest; whisk to dissolve granulated sugar. Add egg mixture to flour mixture and whisk until well combined.
• When the crust is golden brown, pull out oven rack and evenly pour filling mixture directly over hot crust (if crust has finished baking before filling has been made, return crust to oven for a few minutes so that it is hot). If air bubbles appear on the surface, remove them using a kitchen torch held 4 to 5 inches from the surface, moving in a slow even motion. Reduce oven temperature to 300 degrees and bake until center is set, 30 to 40 minutes.
• Remove baking pan from oven and transfer to a wire rack. Let lemon bars cool completely before covering and transferring to refrigerator until chilled.
• Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into twenty-four 2-inch squares and dust with confectioners' sugar just before serving, if desired.

BUTTERY LEMON SNOW BARS RECIPE - (4.5/5)

Steps:

• Stir 1/2 cup sugar and 2-2/3 cups flour together. Cut in butter; mix until crumbly. Pat into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes; remove from oven. In a separate bowl, mix together eggs, lemon juice and remaining sugar and flour, blending well. Pour over baked crust and return to oven for an additional 20 minutes. Cool. While still slightly warm, dust with powdered sugar. Makes about 1-1/2 dozen.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

THE ULTIMATE LEMON BUTTER BAR

Steps:

• EQUIPMENT:
• 8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
• SHORTBREAD BASE
• Food Processor Method
• Cut the butter into 1-inch cubes, wrap it, and refrigerate.
• In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
• Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
• Electric Mixer Method or by Hand
• In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
• In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.
• For Both Methods
• Place 1 oven rack in the middle of the oven.
• Preheat oven to 325°F.
• Pat the dough into the prepared pan. Use a fork to prick the dough all over.
• Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
• While the shortbread is baking, prepare the Lemon Curd Topping.
• LEMON CURD TOPPING
• Have a strainer, suspended over a bowl, ready near the range.
• In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
• When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
• When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.
• Cool the lemon curd-topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
• Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd-covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
• The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.
• Store:
• In an airtight container at room temperature, or in the refrigerator or freezer.
• Keeps:
• 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
• Smart Cookie
• • Cooking the topping before pouring it into the shortbread ensures crispness as opposed to the usual pastiness of the pastry.
• • Returning the curd to the oven, where it will be exposed to heat without stirring, causes the yolk to rebond, making it firm enough to cut after cooling.
• • If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.
• • An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.
• • Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.

CHEF JOHN'S LEMON BARS

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.

LEMON SNOWDRIFT BARS

Steps:

• For Base:.
• Melt butter over low heat in medium saucepan.
• Add beaten eggs, sugar and coconut.
• Cook over very low heat, stirring frequently, until thickened, about 10 minutes.
• Remove from heat and stir in vanilla.
• Add graham crumbs and nuts and stir to combine.
• Fold in marshmallows.
• Spread in a buttered 9 inch square pan.
• Chill until firm, about 45 minutes, then frost with Icing.
• Lemon Buttercream Icing:.
• In medium bowl, beat butter until soft and fluffy with hand mixer.
• Alternately blend in sugar and lemon juice gradually.
• Add milk or cream and continue beating until icing is white and creamy.
• You may need to add a little more lemon juice to get the right consistency. You want a fairly thick, but spreadable, creamy icing.
• Spread icing on cooled base.
• Refrigerate another 30 minutes until icing is set, and cut into 1 inch squares.