Lemon Drop Bars Recipes

THE BEST LEMON BARS

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.

LEMON DROP BARS

Steps:

• Preheat the oven to 375F.
• Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.
• Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
• Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.
• Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.
• Preheat the oven to 350F.
• Whisk the sweetened condensed milk, egg yolks, lemon juice and zest together in a medium bowl.
• Pour over cooled crust and bake for 25 minutes. Let the bars chill for at least 2 hours before serving.
• Combine lemon zest and sugar in a small bowl toss together gently making sure the zest is completely coated with the sugar. Let sit for 30 minutes.
• Sprinkle the candied lemon zest over the top of the cooled bars along with the powdered sugar if desired.
• Cut into bars. Store in an airtight container in the refrigerator.

LEMON DROP SUGAR COOKIE BARS

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs, vanilla, and lemon extract and mix for 1-2 minutes. Stir in the lemon zest, flour, baking soda and salt. Mix until combined.
• Lightly grease a 9X13-inch baking pan with cooking spray. Press and/or spread the sugar cookie mixture gently into an even layer into the bottom of the pan.
• Bake for 13-15 minutes. Don't overbake!
• For the glaze, whisk all the ingredients together (use less lemon juice for a thicker glaze/more for a thinner glaze). I used my blender to crush the lemon drops, then just added the powdered sugar and lemon juice and pulsed a couple times until combined.
• Pour the glaze over the slightly warm or cooled bars.

LEMON BARS

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 BARS I

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.