LEMON BARS WITH PECAN SHORTBREAD CRUST
My lovely lemon bars with a pecan shortbread crust.
Provided by Mary
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Spray an 8x8 inch glass baking pan with baking spray.
- Pre-heat oven to 325 degrees. In a medium bowl, stir the sugar, salt, lemon zest, and the vanilla together. Add the flour, (cooled) melted butter, and pecans until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared baking pan. Prick the dough with a fork all over to prevent air bubbles while baking. Refrigerate the dough for 30 minutes in the pan before baking. Bake the crust at 325 degrees until lightly golden brown, about 25 minutes.
- While the crust is baking, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs, one at a time until smooth. Whisk in the lemon juice and refrigerate until the crust is out of the oven,
- While the crust is still hot pour the lemon topping over the top and spread evenly. Increase the oven temperature to 350 degrees, return the pan to the oven and bale until the topping is set in the center. It should not jiggle when the pan is moved. This should take 20 to 25 minutes.
- Remove pan from the oven and place on a wire cooling rack and cool until the bars are cooled completely. Refrigerate until chilled and firm enough to cut into squares or triangles. Dust the tops with powdered sugar just before serving.
Nutrition Facts : Calories 243 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 114 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 5 g, ServingSize 1 serving
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.
MARTHA'S PECAN BARS
Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
- Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
- Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
- Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
- Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.
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 PECAN BARS
This is a recipe I adopted from the Recipezaar account but it did not work for me. Chef Karen has been so kind to look into this recipe and she made the alterations to make this recipe work..many thanks Karen!
Provided by PetsRus
Categories Bar Cookie
Time 30m
Yield 36 Bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, with electric mixer on medium, beat butter, flour, sugar and 2 tsp lemon zest until mixture forms large crumbs.
- Pat crumb mixture into 13x9-inch baking pan.
- Bake 15 minutes, take out of the oven and lower the heat to 325°F.
- Combine condensed milk, coconut, pecans, remaining 2 teaspoons lemon zest and the lemon juice.
- Spread this mixture on top of the hot baked crust, then return to the oven.
- Bake 15 to 20 minutes or until golden brown.
- Transfer pan to wire rack and cool completely.
- Cut into 36 bars.
MACADAMIA LEMON BARS
These bars enjoy a lot of compliments among my friends and family. I almost have to make them for all of our get-togethers. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 226 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON DREAM BARS
This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
Provided by bluebayou
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees).
- In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
- In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
- To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 32.9 g, Cholesterol 44.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 122.8 mg, Sugar 23.2 g
AUDREY'S LEMON MERINGUE BARS
We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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