Lemonbutterbars Recipes

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THE BEST LEMON BARS



The Best Lemon Bars image

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

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

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 BUTTER BARS



Lemon Butter Bars image

Lemon bars are a classic bar to make any time of year. This lemon bars recipe is one of the easiest you'll find.

Provided by Land O'Lakes

Categories     Bar     Butter     Lemon     Fruit     Dairy     Dessert

Yield 16 bars

Number Of Ingredients 13

Crust
1 cup all-purpose flour
1/2 cup Land O Lakes® Butter softened
1/4 cup sugar
Filling
3/4 cup sugar
2 large Land O Lakes® Eggs
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon baking powder
Topping
Powdered sugar

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 except powdered sugar 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 while still warm and again when cool. Cut into bars.

Nutrition Facts : Calories 140 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 75 milligrams, Carbohydrate 19 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

LEMON BARS



Lemon Bars image

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

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

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



Lemon Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 20 bars

Number Of Ingredients 9

2 sticks salted butter, cut into cubes, plus more for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 cups granulated sugar
1/2 cup all-purpose flour
6 large eggs
Zest and juice of 5 lemons
Powdered sugar, for sifting

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
  • Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
  • For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
  • Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

CHEF JOHN'S LEMON BARS



Chef John's Lemon Bars image

This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

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.

Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g

LEMON BARS



Lemon Bars image

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

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
FILLING:
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Additional confectioners' sugar

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.

THE ULTIMATE LEMON BUTTER BAR



The Ultimate Lemon Butter Bar image

Provided by Rose Levy Beranbaum

Categories     Food Processor     Mixer     Citrus     Egg     Fruit     Dessert     Bake     Easter     Kid-Friendly     Back to School     Lemon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1/2 dozen 2 2/3-inch by 1 1/3-inch bars

Number Of Ingredients 13

Shortbread Base
10 tablespoons unsalted butter (cold) (5 ounces = 142 grams)
2 tablespoons powdered sugar (0.5 ounce = 14 grams)
2 tablespoons granulated sugar (0.75 ounce = 25 grams)
1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams)
Lemon Curd Topping
4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams)
4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
Pinch of salt
2 teaspoons lemon zest (finely grated) (4 grams)
2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)

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.

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From sugarspunrun.com


BEST LEMON BAR RECIPES | MARTHA STEWART
2021-05-04 Martha has developed a number of melt-in-the-mouth and downright dreamy lemon bar recipes over the year, including the gorgeous Atlantic-Beach Tart-Bars that you see right here here. This recipe is a bit of an outlier—its lemon top is made with sweetened condensed milk and its crust with saltine crackers, so it's really a hybrid of the ...
From marthastewart.com


EASY LEMON BARS RECIPE - THE BAKE SCHOOL
2021-03-24 While the crust is baking, cook the lemon curd filling. Prepare a fine-mesh sieve and place it over a 4-cup liquid measuring cup with a pouring spout or a bowl with a pouring spout. Set aside. In a medium saucepan, combine the lemon juice …
From bakeschool.com


EASY LEMON BARS | RECIPETIN EATS
2016-04-08 While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined. Pour Lemon Topping onto the Shortbread Base. Bake for 18 - 20 minutes until the topping is set and light golden. Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares.
From recipetineats.com


LEMON BARS | RECIPE WITH VIDEO | KITCHEN STORIES
70 g butter; 40 g sugar; ¼ tsp salt; 110 g flour; bowl; hand mixer with dough hooks; plastic wraps; Add butter, some sugar, and salt to a bowl and start kneading. Add flour and keep kneading until a smooth dough forms.
From kitchenstories.com


CLASSIC LEMON BARS RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-04-02 Crust – Cream butter and sugar in the bowl of a stand mixer, then add vanilla extract, flour and salt and mix until crumbly. Press mixture into a parchment -lined 9×13 casserole dish. Bake at 350˚F for 18-20 minutes. Cool slightly on a rack. Lemon Filling – In a mixing bowl, whisk together eggs and sugar.
From natashaskitchen.com


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