LEMON BARS
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON BARS I
Lemon bars on a shortbread base.
Provided by Sallie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
- Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
- While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
- Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
- Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 24 g, Cholesterol 30.9 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 44.7 mg, Sugar 16.9 g
CLASSIC LEMON BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
- Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
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.
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.
LEMON BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 20 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
- Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
- For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
CLASSIC LEMON BARS
These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I'm sure they'll be a hit at your home. —Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 99mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BARS
Make and share this Lemon Bars recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h10m
Yield 12 bars or so, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the base mix the butter into the flour and sugar.
- Mix with hands until it clings together.
- Press into a 13 x 9 x 2-inch pan.
- Bake at 350°F for 20-25 minutes or until lightly browned.
- For the filling, beat together eggs, sugar and lemon juice.
- Sift together flour and baking powder.
- Stir into egg mixture.
- Pour over baked, cooled crust.
- Bake at 350°F for 25 minutes.
- Cool and sprinkle with powdered sugar.
- Cut into bars.
Nutrition Facts : Calories 592.2, Fat 25.8, SaturatedFat 15.4, Cholesterol 154, Sodium 262.2, Carbohydrate 85.3, Fiber 1, Sugar 57.7, Protein 7
CHEF JOHN'S LEMON BARS
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g
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- Combine all crust ingredients in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 20-22 minutes or until light brown; remove from oven.
- Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust.
- Continue baking 15-20 minutes or until filling is set and bars are light brown around edges. Cool completely.
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