Recipe For Lemon Bars For A Crowd

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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 MERINGUE PIE BARS



Lemon Meringue Pie Bars image

One of our most popular recipes-transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.

Provided by Land O'Lakes

Categories     Baked     Tarts     Meringue     Lemon     Sweet     Baking     Making It Photo-Ready     Fruit     Pie     Dessert     Pastry     Dessert     Pie     Dessert

Yield 24 servings

Number Of Ingredients 19

Crust
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
3/4 cup Land O Lakes® Butter melted
Filling
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 tablespoon cream of tartar
1/4 teaspoon salt
4 large Land O Lakes® Eggs
6 large Land O Lakes® Eggs separated, reserve egg whites
1 tablespoon freshly grated lemon zest
1 cup fresh lemon juice from 5 to 6 lemons
6 tablespoons Land O Lakes® Butter cut into 12 pieces
Meringue
6 reserved egg whites
1 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Heat oven to 350°F. Fold very long piece of aluminum foil in half lengthwise. Set in 13x9-inch baking pan, extending foil about 2 inches over edges. Line baking pan with additional foil.
  • Combine 1 1/2 cups flour, 1/3 cup sugar and 1/4 teaspoon salt in bowl. Stir in melted butter until well combined. Press into prepared baking pan. Bake 20-22 minutes or until crust is light golden brown.
  • Meanwhile, whisk 1 1/2 cups sugar, 3 tablespoons flour, 1 tablespoon cream of tartar and 1/4 teaspoon salt together in large saucepan. Whisk in 4 eggs and 6 egg yolks until well combined but not airy. Whisk in lemon zest and juice.
  • Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture thickens and reaches 160°F. Remove from heat; stir in butter, 2 pieces at a time, allowing butter to melt before adding more. Strain filling through fine-mesh strainer set over bowl. Set bowl aside.
  • Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
  • Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.
  • Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned.
  • Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.

Nutrition Facts : Calories 230 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 150 milligrams, Carbohydrate 30 grams, Fiber 0 grams, Sugar grams, Protein 4 grams

LEMON BARS



Lemon Bars image

These Lemon Bars start with a simple shortbread crust and are topped with a tangy, sweet, and creamy lemon topping. Sprinkle on some powdered sugar for the perfect finishing touch!

Provided by Chelsea Lords

Categories     Dessert     treat

Time 5h15m

Number Of Ingredients 11

1 cup (16 tbsp) unsalted butter, (at room temperature (Note 1))
2 cups white granulated sugar, (separated)
2 cups + 3 tablespoons white flour, (separated)
1 teaspoon vanilla bean paste ((or 1-1/2 tsp vanilla extract))
1 teaspoon fine sea salt, (separated)
2/3 cup fresh-squeezed lemon juice ((~4-5 lemons))
2 teaspoons lemon zest ((Note 2))
4 large eggs
1/4 teaspoon lemon extract, (optional (Note 3))
1/3 cup heavy whipping cream
Powdered sugar, (for topping bars)

Steps:

  • PREP: Line a CERAMIC 9x13-inch pan (don't use a metal pan -- it will make the bars taste metallic) with parchment paper, leaving an overhang of paper for easy bar removal. Lightly spray the pan with nonstick spray and set aside.
  • SHORTBREAD CRUST: In a stand mixer with a whisk attachment (or use a bowl and hand mixer), beat together the room temperature butter and 1/2 cup white sugar. Beat until smooth and creamy, about 2-4 minutes. Scrape the edges of the bowl as needed. Then add in 3/4 teaspoon salt, 1 teaspoon vanilla bean paste, and 2 cups of flour. Beat until a thick dough forms, scraping the sides as needed. (Dough too soft? Add 1-3 additional tablespoons flour.)
  • CRUST CONT.: Transfer dough from bowl to prepared pan and press evenly on the bottom of the pan and a little up the sides (about 1/2-inch). Take your time, ensuring the dough is in an even layer and touching every bit of the edge of the pan so the lemon filling doesn't seep through. Then, place pan in the freezer for 15 minutes to allow crust to firm up a bit. Meanwhile, preheat the oven to 350 degrees F. After 15 minutes, remove crust from freezer and again press all the edges to the pan making sure the seal is 100% tight. Bake crust fully preheated oven for 22-25 minutes or until lightly golden brown at the edges.
  • LEMON PREP: Meanwhile, microwave lemons for 15 seconds. Remove, and knead against the counter with your hand. (These two steps help to get your lemons super juicy.)
  • LEMONS: Very finely zest a lemon to get 2 teaspoons lemon zest. (Be careful to avoid the white pith of the lemons-- that will make your bars bitter.) Juice the lemons until you have 2/3 cup of lemon juice.
  • BLENDER: To a high-powered blender, add remaining 1-1/2 cups white sugar and lemon zest. Pulse just to break down the zest, about 5-8 times. Do not overblend or you'll get powdered sugar! Then add remaining 3 tablespoons flour, 2/3 cup lemon juice, remaining 1/4 teaspoon salt, 4 large eggs, 1/3 cup heavy cream, and 1/4 teaspoon lemon extract (if using). Blend for 20 seconds or until just incorporated-- again, being careful to not over-blend, but ensuring all ingredients are emulsified together. Use a spatula to stir the mixture around and let sit until needed.
  • BAKE AGAIN: Stir the blended mixture up again and pour slowly and evenly over the hot crust (right out of the oven). Bake for another 20-25 minutes or until bars very slightly jiggle in the center (like firm Jell-o). Allow bars to cool at room temperature for 2 hours and then chill in the fridge until the lemon layer is firm, about 2 more hours.
  • FINISHING: Before enjoying, sprinkle the top of the bars with powdered sugar (through a fine-mesh sieve). Slice and enjoy!
  • CUTTING TIPS: Pull the parchment paper overhang to remove the entire slab of bars from the pan and place on a cutting board or surface. Run a sharp knife under hot water, dry, make one cut, and repeat this process until all the bars are cut out.
  • STORAGE: Be sure to let the bars cool completely before putting them in the fridge. Cover leftover bars with plastic wrap and pop in the fridge for 4-6 days. Or freeze leftover bars. To freeze: Cut the bars out and set on a lined sheet pan, leaving room around all four edges. Place in freezer until frozen through (2-3 hours). Once frozen through, wrap each lemon bar individually with plastic wrap and store them in a large bag or container and freeze for up to 3 months.

Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 25.2 g, Protein 2.2 g, Fat 8.6 g, Cholesterol 51.3 mg, Sodium 13.3 mg, Fiber 0.3 g, Sugar 16.9 g

LEMON BARS I



Lemon Bars I image

Lemon bars on a shortbread base.

Provided by Sallie

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 16

Number Of Ingredients 10

1 cup all-purpose flour
¼ cup confectioners' sugar
¼ cup butter
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon baking powder
2 eggs
3 tablespoons lemon juice
1 tablespoon lemon zest
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 24 g, Cholesterol 30.9 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 44.7 mg, Sugar 16.9 g

TEACHERMAN'S LEMON PIE BARS FOR A CROWD



Teacherman's Lemon Pie Bars for a Crowd image

I found this recipe in an allrecipes.com magazine and made it for "Teacher Appreciation Week." I cut them into 40 pieces, and the pan was virtually licked clean by the end of the day!

Provided by James Tanis

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 7

2 1/4 c flour
1/2 c confectioners' sugar
1 c butter, softened
4 eggs
1/2 c lemon juice, fresh squeezed, if possible
1 1/2 Tbsp lemon zest, grated
extra confectioners' sugar to sprinkle on top

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix 2 cups of flour and confectioner' sugar together. Cut in the butter. Mix well until dough resembles pie dough consistency. Press dough into 9 X 13 pan.
  • 3. Bake about 20 minutes, or until golden brown.
  • 4. Beat together eggs,sugar, 4 tablespoons of flour, lemon juice, and lemon rind for at least 2 minutes. Pour mixture over the baked crust.
  • 5. Bake the bars another 20 minutes, or until the lemon topping has set. When cooled, sprinkle with confectioners' sugar.

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