TANGY LEMON BARS
These bars taste absolutely amazing, and hold up well for picnics, BBQ's and all your summer get-togethers!
Provided by Tricia
Categories Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly spray a 13x9 inch baking pan with non-stick cooking spray. Line the pan with parchment paper allowing it to come up and over the sides. Lightly spray the parchment paper. Set aside.
Nutrition Facts : Carbohydrate 27 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 52 mg, Sodium 35 mg, Fiber 0.2 g, Sugar 21 g, Calories 164 kcal, UnsaturatedFat 2.4 g, ServingSize 1 serving
THE BEST LEMON BARS
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
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
ALICE MEDRICH'S TANGY LEMON BARS
Make and share this Alice Medrich's Tangy Lemon Bars recipe from Food.com.
Provided by Heather Lazar
Categories Bar Cookie
Time 1h10m
Yield 16 2 inch bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Position a rack in the lower third of the oven.
- To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan, Bake for 25- 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
- To make topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300 and slide the rack out without removing the pan. Pour the filling over the hot crust.
- Bake for 20- 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2 inch bars. May be stored, airtight, in the refrigerator. Lemon bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
- Equipment: 8-inch square pan, lined on the bottom and up all 4 sides with foil.
Nutrition Facts : Calories 171.3, Fat 6.8, SaturatedFat 4, Cholesterol 54.9, Sodium 32.4, Carbohydrate 26, Fiber 0.3, Sugar 18.5, Protein 2.2
VERY LEMON EXTRA TANGY LEMON BARS
I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!
Provided by iglowforyou
Categories Dessert
Time 50m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
- Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
- Bake crust for 20 minutes or until edges are just starting to turn golden.
- Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
- Remove crust from oven and reduce heat to 320°F This step is important!
- mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
- Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
- Pucker up! :D.
VERY TANGY LIME (OR LEMON) BARS
This recipe is out of a cookbook called "Pure Dessert" by Alice Medrich. The emphasis is on "pure flavor," or, in this case, "pure lime" (a half cup mind you). Yum. The crust is buttery, delicious, crunchiness, underneath it all.
Provided by hisfavoritemavis
Categories Bar Cookie
Time 1h25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
- To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
- Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
- To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
- When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
- Bake for 20 to 25 minutes, or until the center no longer jiggles.
- Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
- Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
- Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
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