Mamas Lemon Bars 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

MOM'S LEMON BARS



Mom's Lemon Bars image

These are the best lemon bars I've ever had. The key to these is the butter/shortening combo in the crust, you must use both, do not substitute one for the other.

Provided by Miss Erin C.

Categories     Bar Cookie

Time 1h

Yield 20 bars, 20 serving(s)

Number Of Ingredients 9

1 3/4 cups flour
1/2 cup butter
1/2 cup shortening
1/2 cup powdered sugar
2 cups sugar
4 eggs
4 tablespoons flour
5 -6 tablespoons lemon juice
powdered sugar, to top

Steps:

  • Mix the first 4 ingredients and press into the bottom of a 9x13 pan.
  • Bake at 350F for 20 minutes.
  • Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. Remove pan from oven and pour filling over the top.
  • Bake for 25 more minutes or until they start to brown at the edges.
  • Sprinkle with powdered sugar when they come out of the oven, cool.
  • Cut into squares and serve.

Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 4.5, Cholesterol 49.4, Sodium 55.3, Carbohydrate 32.9, Fiber 0.3, Sugar 23.1, Protein 2.6

GREAT GRANDMA'S LEMON BARS



Great Grandma's Lemon Bars image

Make and share this Great Grandma's Lemon Bars recipe from Food.com.

Provided by OneBusyMomma

Categories     Bar Cookie

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

3/4 cup margarine
1/3 cup powdered sugar
1 1/2 cups flour
3 eggs
1 1/2 cups sugar
3 tablespoons flour
1 lemon
1 teaspoon fresh lemon zest
powdered sugar

Steps:

  • Preheat over to 350 degrees.
  • Mix first 3 ingredients until crumbly.
  • Pat into 9 x 13 pan.
  • Bake for 20 minutes.
  • Bet eggs in a bowl.
  • Mix sugar with 3 Tbsp sugar.
  • Add to beaten eggs.
  • Juice the lemon and add to mixture along with lemon rind.
  • Mix and pour over hot crust.
  • Return to oven and bake for an additional 20 minutes.
  • Once cool, sift powder sugar over the top and cut into squares.

Nutrition Facts : Calories 177.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 31.7, Sodium 90.7, Carbohydrate 25.8, Fiber 0.6, Sugar 17, Protein 2.2

MY MOM'S LEMON BARS ARE BETTER THAN YOUR MOM'S LEMON BARS



My Mom's Lemon Bars are Better Than Your Mom's Lemon Bars image

Make and share this My Mom's Lemon Bars are Better Than Your Mom's Lemon Bars recipe from Food.com.

Provided by ..tiffany..

Categories     Dessert

Time 48m

Yield 25-30 serving(s)

Number Of Ingredients 8

2 cups flour
1 cup melted butter
1/2 cup powdered sugar
4 well-beaten eggs
1 teaspoon baking powder
1 3/4 cups sugar
6 tablespoons lemon juice
4 tablespoons flour

Steps:

  • Mix crust ingredients together.
  • Pat mixture into a 9x13-inch pan.
  • Bake 20 minutes at 350°F.
  • While crust is baking, combine these filling ingredients first: beaten eggs, sugar, and lemon juice.
  • Gradually add flour and baking powder to the mixture.
  • Mix well until "frothy".
  • Immediately after taking crust out of oven, pour in filling.
  • Bake 20-25 minutes at 350°F
  • Tip: Watch filling at 20 minutes - it should turn a little brown spotted on top, but not a lot.
  • Sprinkle with powdered sugar when cool.

MAMA'S LEMON SOUR COOKIE BARS



Mama's Lemon Sour Cookie Bars image

These were my Mama's best loved bar cookies. Everybody who had them for the first time always wanted the recipe, and the people who had tasted them before always begged for more.

Provided by Georgia Girl

Categories     Bar Cookie

Time 55m

Yield 24 bar cookies

Number Of Ingredients 11

3/4 cup sifted flour
1/3 cup butter, softened
2 large eggs
1 cup light brown sugar, firmly packed
1/2 cup finely chopped pecans
3/4 cup moist flaked coconut
1/2 teaspoon vanilla extract
1/8 teaspoon baking powder
1 teaspoon grated fresh lemon rind
1 1/2 tablespoons fresh lemon juice
2/3 cup confectioners' sugar (approximately)

Steps:

  • Preheat the oven to 350°.
  • Mix the flour and butter together until it resembles a very fine crumb.
  • Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
  • Bake for 10 minutes at 350°.
  • Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
  • Spread this mixture onto the baked crust as soon as you take it from the oven.
  • Return the pan to the oven and bake for an additional 20 minutes at 350°.
  • Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
  • Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
  • Cool completely before cutting into squares.
  • Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
  • (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
  • Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.

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  • In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9" x 13" inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
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