Lemon Crunch Bars 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:

• 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.

Steps:

• Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
• Reserve 1 cup for topping.
• Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
• Bake in 350F oven for 15 minutes.
• Remove from oven.
• Lemon Filling: Beat eggs in heavy medium saucepan.
• Add remaining 3 ingredients.
• Heat and stir on medium until thickened.
• Spread evenly over crumb layer in pan.
• Sprinkle reserved crumb mixture over top.
• Bake for about 20 minutes until golden brown.
• Let stand in pan or wire rack until cool.
• Cut into 36 squares.

Steps:

• Preheat oven to 350 degrees.
• Stir together oatmeal, flour, nuts, brown sugar and melted butter with a fork and set aside.
• Mix sweetened condensed milk, lemon juice and lemon rind.
• Spray bottom of 9" square pan with Pam.
• Put 2/3 crumb mixture in bottom of pan.
• Spoon condensed milk mixture over crumbs.
• Sprinkle with remaining crumbs.
• Bake 30 minutes.
• Cool before cutting.
• Store in refrigerator.

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 oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Steps:

• Make the crust: Heat oven to 350 degrees. Butter a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.
• In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.
• Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
• Meanwhile, make the filling: Whisk all the ingredients together until smooth.
• Pour filling over hot parbaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9-by-9-inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
• Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners' sugar.
• Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners' sugar just before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.