GRANNY'S BLUE RIBBON LEMON BARS
I remember my great grandmother making these when I would visit her in Richmond, California with my grandmother.... She would have a plate of these on the table as soon as we got to her house. She taught me to make these, and I had lost the recipe. My grandmother would make them for me and the rest of my family....When she...
Provided by James Baum
Categories Other Desserts
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325° For the Crust: Cream together in a mixing bowl the 1st four ingredients. Bake in a pre heated 325 degree oven for 15 minutes. This is done in an 8" by 8" pan.
- 2. For the Crust: Cream together in a mixing bowl the 1st four ingredients. Bake in a pre heated 325 degree oven for 15 minutes. This is done in an 8" by 8" pan.
- 3. Once the time is up, remove the crust from the oven, and set aside for 25 minutes.
- 4. Take the Last 5 ingredients and place in the bowl of a stand mixer or use a hand mixer. Pour this mixture onto the crust that you already par baked.
- 5. Place back in the oven at 325° degrees for 20-25 minutes till slightly brown on top. Remove, and let cool for AT least 2 hours. Cut into 1 inch by 1 inch squares. Sprinkle with powered sugar if you like.
BLUE RIBBON LEMON BARS
Make and share this Blue Ribbon Lemon Bars recipe from Food.com.
Provided by FarahC
Categories Bar Cookie
Time 1h55m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Make crust first.
- In a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
- Press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
- Bake 10-15 minutes or until golden. Be sure to make sure crust doesn't turn brown.
- Take crust out and let rest 10 minutes.
- Leave oven on. While crust is resting make filling.
- In a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
- Pour filling mixture over crust and bake 60 minutes. When done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
- Chill bars at least 1 1/2 hours before eating.
Nutrition Facts : Calories 357.8, Fat 14.7, SaturatedFat 8.8, Cholesterol 88, Sodium 132.1, Carbohydrate 53.6, Fiber 0.6, Sugar 37.4, Protein 4.1
COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS
Make and share this County Fair First Prize Blue Ribbon Lemon Bars recipe from Food.com.
Provided by gracesadowski
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First Make the Base:.
- 2 cups flour.
- ¼ cup sugar.
- 1 cup butter softened.
- Preheat Oven to 350.
- Cut ingredients together in a large bowl.
- Pat crust into 13 X 9 inch baking dish.
- Bake for 15 minutes.
- Then:.
- Make the Topping :.
- 2 cups sugar.
- 1 tsp baking powder.
- ¼ cup flour.
- 3 eggs.
- 2/3 cup lemon juice.
- Grated rind of 2 lemons.
- Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
- Cool, sprinkle with powdered sugar and cut into squares.
Nutrition Facts : Calories 465.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 112.3, Sodium 188.8, Carbohydrate 68.1, Fiber 0.8, Sugar 45.6, Protein 5
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
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.
EASY CRESCENT DOUGH LEMON BARS
This is a really lemony treat you can enjoy for breakfast, afternoon tea, or as a midnight snack. It's super easy to whip up! You probably have the ingredients in your pantry and fridge. We loved the creamy lemon curd filling. And, the crunchy sugar topping is perfect!
Provided by Amber Moon
Categories Fruit Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
- 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
- 3. Spread lemon curd evenly all over the dough.
- 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
- 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
- 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
- 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.
THE BEST HOMEMADE LEMON BARS RECIPE
These are the best homemade lemon bars! With a perfectly chewy crust, zesty lemon filling and dusted with powder sugar they are the ultimate summertime treat.
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl.
- Add flour and salt and mix until blended.
- Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares.
Nutrition Facts : Servingsize 1 serving, Calories 6545 kcal, Fat 268 g, SaturatedFat 51 g, Cholesterol 0 mg, Sodium 1883 mg, Carbohydrate 927 g, Sugar 566 g, Protein 186 mg
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