Finally Lemon Bars That I Love Recipes

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:

• 1. Preheat oven to 350 degrees. Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray. In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk. With pastry blender, cut in butter until mixture resembles coarse crumbs. When that gets frustrating, just keep pinching the butter and tossing to coat. Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly onto bottom. Bake 15-17 minutes until lightly browned. Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes. (Use whisk attachment.)Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour. Beat (with paddle attachment), until blended, scraping sides and bottom of bowl occaisionally. Pour filling over warm crust. Bake 15 minutes, or until filling is just set and golden around the edges. Transfer pan to wire rack. Sift powdered sugar on top over warm filling. I use a LOT. (At least a 1/4 cup or more til well coated.) Cool completely in pan on wire rack. When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface. When cool, cut into bars. Makes 24-36 bars.

Steps:

• Preheat oven to 350 degrees.
• Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray.
• In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk.
• With pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly into bottom.
• Bake 15-17 minutes until lightly browned.
• Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes.
• Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour.
• Beat until blended, scraping sides and bottom of bowl occaisionally.
• Pour filling over warm crust.
• Bake 15 minutes, or until filling is just set and golden around the edges.
• Transfer pan to wire rack.
• Sift powdered sugar (1 Tbl.-1/4 cup) on top over warm filling.
• Cool completely in pan on wire rack.
• When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface.
• When cool, cut into bars.
• Makes 24-36 bars.