Sarahs Creamy Custard Lemon Bars Recipes

SARAH'S POST-WORKOUT LEMON POPPY SEED BARS

Steps:

• Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
• Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.

LEMON CREAM SQUARES

Steps:

• Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
• For lemon layer:
• In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
• For top layer:
• In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
• Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
• Indoor:
• Preheat oven to 350 degrees F.
• Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

LEMON CURD BARS

Steps:

• Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
• Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
• Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

LEMON CUSTARD BARS

Steps:

• Preheat oven to 325°F.
• Spray and 8-inch square pan with cooking spray and wipe with a paper towel.
• In a medium sized bowl, combine crust ingredients and mix well.
• Spread crust dough over bottom of the pan.
• In a small bowl, combine topping ingredients and mix well.
• Pour the topping over the crust.
• Bake for 27-30 minutes.
• Cool completely before cutting bars and serving.
• Dust bars with powdered sugar when cool.

CHEF JOHN'S LEMON BARS

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.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

SARAH'S CREAMY CUSTARD LEMON BARS

Steps:

• Preheat oven to 350 degrees. Prepare a glass 8" square pan by lining it with baking parchment.
• Put the stick of butter in a small skillet and melt about halfway over medium-low heat.
• Combine the butter and powdered sugar in a food processor.
• Add the baking powder and flour. Resulting mixture should be crumbly.
• Press into the bottom of the pan. Make small holes in the crust with a fork. Bake for 15-20 minutes.
• Meanwhile, warm the cream in a small saucepan over medium or medium-low heat. You want it to be heated, but do not allow it to come to a boil.
• In a large bowl, beat the egg yolks until lighter in color. Add the sugar and beat until combined with eggs.
• Slowly add the lemon juice as you whisk or beat the eggs. When cream is hot, add slowly to the egg mixture while continuing to whisk or beat the eggs.
• Reduce the oven temperature to 300 degrees, once crust is removed.
• Pour custard mixture over crust. Return to the oven. Bake for 25-30 minutes at 300.
• Remove pan and sprinkle coconut over the top of the custard.
• Reduce temperate again to 275 degrees. Bake another 30-60 minutes until custard is set. Wiggle the pan and if the custard still seems to have a liquid-like slosh, return to the oven. Custard is set when it only has a pudding-like jiggle. Refrigerate at least two hours before serving.