LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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.
ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON ALMOND BARS
Make and share this Lemon Almond Bars recipe from Food.com.
Provided by Julesong
Categories Bar Cookie
Time 1h
Yield 1 batch
Number Of Ingredients 10
Steps:
- Make the bottom layer: in a bowl cream together the butter, sugar, and salt until fluffy; stir in flour until well mixed.
- Press mixture into an ungreased 13x9 baking pan.
- Bake at 325°F for about 35 minutes or until golden.
- Make the topping: in a separate bowl whisk together the eggs, sugar, flour, lemon rind, and juice until smooth; pour over the baked bottom layer.
- Sprinkle with the sliced almonds and bake for 20 to 25 minutes or until set.
- Let cool on rack, then cut into bars.
LEMON BARS
Steps:
- Preheat the oven to 350 degrees. In a food processor, combine the flour, almonds, lemon zest, confectioner's sugar and butter. Process until a dough forms and press into a lightly buttered 13 x 9 inch pan, forming a 1/2 inch rim which goes up the sides of the baking pan. Bake for 20 minutes or until partially baked. Remove from oven to cool on a rack. Combine the eggs, sugar, flour, baking powder, grated lemon zest, and juice. Pour the lemon mixture over the cooked dough and spread it evenly. Return the baking pan to the oven and bake for another 15 to 20 minutes or until the filling is set, top is barely browned around edges. Cool to room temperature. Cut into bars and set a candied violet in the middle of each bar.
LEMON & ALMOND SHORTBREAD BARS
These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Yield makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
- Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
- Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
- When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 320 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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