BAREFOOT CONTESSA'S NO FAIL LEMON BARS
Tart and Delicious!
Provided by Rebecca Grefrath
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.
BAREFOOT CONTESSA'S LEMON BARS RECIPE - (4/5)
Provided by XrayKim
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.
LEMON BARS BY : BAREFOOT CONTESSA ( INA GARTEN )
This is a very delicious dessert ,I love lemons ! This is the original recipe that the Meyer Lemon Lime Bars that I have posted was adapted from. ***Recipe from www.foodnetwork.com ***
Provided by Karla Everett
Categories Other Desserts
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350° F
- 2. For the crust , cream the butter and sugar until light in the bowl of an electric mixer , fitted with the paddle attachment.
- 3. Combine the flour and salt and , with the mixer on low , add to the butter just until mixed.
- 4. Dump the dough onto a well-floured board and gather into a ball.
- 5. Flatten the dough with floured hands and press into a 9x13x2" baking sheet , building up a 1/2" edge on all sides. CHILL
- 6. Bake crust for 15 - 20 minutes , until very light browned. Let cool on a wire rack . Leave oven on.
- 7. For the filling , whisk together the egg , sugar , lemon zest , lemon juice , and flour. Pour over the crust.
- 8. Bake for 30-35 minutes , until the filling is set. Let cool to room temperature.
- 9. Cut into triangles and dust with confectioners' sugar.
LEMON BARS (BAREFOOT CONTESSA RECIPE)
Yield 20 Squares-40 Triangles
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.
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- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
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