Susans Perfect 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

SUSAN'S PERFECT LEMON BARS



Susan's Perfect Lemon Bars image

This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.

Provided by Dee514

Categories     Bar Cookie

Time 1h30m

Yield 12 bars

Number Of Ingredients 13

1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar (plus extra to sprinkle over finished bars)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons sweet unsalted butter, at cool room temperature, cut into 1 inch pieces
extra butter, for greasing pan
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemons, zest of (from 2 large lemons)
2/3 cup fresh lemon juice, strained (from 3-4 large lemons)
1/3 cup whole milk
1/8 teaspoon salt

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F.
  • Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
  • Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
  • To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
  • Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds), then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts).
  • To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
  • Freeze butter and grate it on the large holes of a box grater into the flour mixture.
  • Toss butter pieces to coat.
  • Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
  • Sprinkle crust mixture into parchment lined pan.
  • Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
  • Refrigerate for about 30 minutes.
  • Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
  • Filling: Prepare filling while crust is baking.
  • In a medium bowl, whisk eggs, sugar and flour.
  • Stir in lemon zest, juice, milk and salt; stirring to blend well.
  • Remove crust from oven, and reduce oven temperature to 325°F.
  • Stir filling mixture to reblend and pour over warm crust.
  • Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
  • Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes).
  • Grasp the edges of the lengthwise parchment paper (long sides of the pan) and lift the lemon bars out of the pan and onto a cutting board or counter.
  • Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
  • Sieve confectioner's sugar over bars, if desired.
  • Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.

Nutrition Facts : Calories 326.9, Fat 13.4, SaturatedFat 7.8, Cholesterol 101.1, Sodium 198, Carbohydrate 48.2, Fiber 0.6, Sugar 29.6, Protein 4.6

THE BEST HOMEMADE LEMON BARS RECIPE



The Best Homemade Lemon Bars Recipe image

These are the best homemade lemon bars! With a perfectly chewy crust, zesty lemon filling and dusted with powder sugar they are the ultimate summertime treat.

Yield 24

Number Of Ingredients 10

1 cup butter (softened)
1/2 cup sugar
2 cups flour
1/4 teaspoon salt
3 cups sugar
6 large eggs (beaten)
1 lemon (zested)
1 cup lemon juice (fresh or bottled)
1 cup flour
1/2 cup powdered sugar

Steps:

  • Heat oven to 350 degrees F.
  • Spray a 9 x 13 inch baking pan with nonstick cooking spray.
  • Cream together softened butter and sugar in a large mixing bowl.
  • Add flour and salt and mix until blended.
  • Press into the bottom of prepared pan and bake for 15 minutes.
  • While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
  • Remove from oven and dust with powdered sugar.
  • Cool completely and cut into squares.

Nutrition Facts : Servingsize 1 serving, Calories 6545 kcal, Fat 268 g, SaturatedFat 51 g, Cholesterol 0 mg, Sodium 1883 mg, Carbohydrate 927 g, Sugar 566 g, Protein 186 mg

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