Best Lemon Bars Ever Recipes

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.

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.

Steps:

• *This is what chefs call an "ABC" crust. Sift together, into a good size bowl, the powdered sugar and the flour. Add the zest and stir it in with a wire whisk to mix it well.
• Make a well, and stir in the melted butter. Mix until dough forms. I usually use a spoon to stir in the butter, and making it into the dough.
• Press dough into the bottom of a 9 x 13 inch baking pan. Place in a pre-heated 350F degree oven and bake until light brown, about 15-20 minutes. When light brown, remove from oven and set aside, for 10 minutes only.
• While crust is baking, prepare Filling.
• Into the bowl of a stand mixer, with the paddle attachment, (Hand held mixer works just fine as well, just have all ingredients out, measured into seperate bowls), beat 4 Lg eggs, very well, about 3-4 minutes, so when you turn off mixer, eggs have no seperation. With mixer on low add 2 cups Sugar and cream well, raise speed and beat about 2-3 minutes. Scrape sides and bottom and beat an additional 1 minute.
• In a small bowl, mix together flour and baking powder, set aside.
• With mixer on low, add Lemon juice, (Fresh is best but bottled is fine if that's what avail.) and lemon zest, mix well, add flour mixture** and mix well. Scrape sides and bottom with a rubber scraper, mix for 1 minute more.
• Pour filling mixture on still hot, baked crust. Return pan to oven and bake for 40-45 minutes.
• Remove from oven and dust top with powdered sugar. Cool completely before cutting and or Eating. Sugar stays hot for awhile.
• Notes: **When adding the baking powder/flour mixture, the baking powder will react with the lemon juice and foam just a bit. That will stop as its mixed in.

Steps:

• Crust:.
• Mix 2 cups flour and powdered sugar. Cut in the butter then use your hands to knead it into a moist ball. Line a 9x13 pan with parchment paper and brush with melted butter. Pat the dough into an even layer at the bottom of the prepped pan. Bake at 350 for 20-25 minutes.
• While crust is baking mix: eggs, granulated sugar, remaining flour, lemon juice and salt.
• Pour over baked crust. Bake for 20 min more. If it's still a little loose in the middle turn off the oven, open the door for one minute to allow heat to escape then close it and leave in cooling oven for another 5-10 minutes until it has set.
• Remove from oven. Using the parchment as a sling carefully move uncut bar to a cutting surface. Cut immediately into squares with a long sharp knife (run knife under hot water before and between cuts) and sprinkle with sifted powdered sugar (optional). Allow to cool.