Vanillachiplemonbars Recipes

LEMON BARS I

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.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

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.

SEVEN LAYER MAGIC BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust.
• Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers.
• Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.

CHIPOTLE LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
• Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan.
• Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust.
• Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.

CLASSIC LEMON BARS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.

VANILLA CHIP LEMON BARS

Steps:

• Heat oven to 350 degrees.
• In medium bowl, stir together 1 cup flour & 1/4 cup granulated sugar; with pastry blender, cut in margarine until mixture resembles coarse crumbs.
• Press mixture onto bottom of 9" square baking pan.
• Bake 15 minutes or until lightly browned.
• Remove from oven & let cool.
• In medium bowl, stir together egg substitute, lemon juice, lemon peel, remaining 3/4 cup sugar.
• Sprinkle vanilla chips over the cooled crust.
• Careful pour lemon mixture over the chips & crust.
• Bake 15 minutes or until set.
• Cool slightly in pan on wire rack; sprinkle with powdered sugar.
• Cool completely before cutting into bars.