NEIMAN MARCUS LEMON BARS
Steps:
- Mix together the butter of margarine, 1 cup flour, and confectioner's sugar. Place into an 8 inch square pan and press with fingers to form an even layer of crust. Bake 15 minutes at 350F. Mix eggs, granulated sugar, lemon juice, salt, remaining flour, and grated lemon rind. Bake 20 minutes Sift confectioners' sugar over lemon bars when cooled
LEMON COCONUT BARS
Make and share this Lemon Coconut Bars recipe from Food.com.
Provided by Mary Scheffert
Categories Bar Cookie
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Lightly grease a 13x9 baking pan; set aside.
- In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
- Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
- Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
- Pour over crust and top with coconut.
- Bake 20 minutes or until golden.
- Cool completely & cut into bars.
- Store in refrigerator.
- NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.
NEIMAN MARCUS BARS
These are sinfully rich and always a hit at potlucks. The person I got the recipe from said they are called Neiman Marcus bars because the ingredients are expensive (I think she was talking about the 2 cups of pecans).
Provided by PickledSeeds
Categories Bar Cookie
Time 1h20m
Yield 1 9x13
Number Of Ingredients 8
Steps:
- Mix crust ingredients and press into 9x13" cake pan.
- With mixer mix powdered sugar, butter and cream cheese until combined.
- Fold pecans into filling mixture.
- Pour filling over crust.
- Bake 1 hr to 1 hr 15 min at 300 degrees.
- Let bars cool and cut into squares.
LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
- Meanwhile, prepare filling:
- Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
- Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
- Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
NEIMAN MARCUS BARS RECIPE - (4.3/5)
Provided by cherichavez
Number Of Ingredients 6
Steps:
- Combine lemon box cake mix, melted butter, 2 eggs. Press in the bottom of 13 x 9 pan. Beat cream cheese until smooth. Add powdered sugar and 2 eggs. Pour over cake mixture. Bake 350°F for 40 minutes
NEIMAN MARCUS CAKE II
Looking for a cake recipe that will give you something like the ooey, gooey butter cake you had a Neiman Marcus? Try this one!
Provided by Mary Catherine Bailey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 14
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.
- Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan.
- Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter.
- Bake at 350 degrees F (175 degrees C) for 35 minutes.
Nutrition Facts : Calories 428 calories, Carbohydrate 63.5 g, Cholesterol 89.1 mg, Fat 18 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 357.6 mg, Sugar 49.7 g
LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
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