Megans Hush Hush Lemon Bars Recipes

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:

• 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 the oven to 350 degrees F. Grease an 8-inch square baking dish with butter.
• For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes.
• For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes.
• Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour.
• Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve.

Steps:

• Mix margarine, powdered sugar' sugar and flour together.
• Spread in 15 x 10-inch jellyroll pan.
• Bake at 350 F for 15 minutes until lite tan. Cool.
• Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350°F Cut into bars.

Steps:

• Preheat oven to 350. Adjust rack to middle.
• For the first layer- mix butter, flour and powder sugar in mixing bowl, then pack in bottom on an 8 X 8 pan. Bake the crust for 15 minute.
• Meanwhile- mix beaten eggs, lemon juice and rind.
• In a seperate bowl, sift together sugar, flour, and baking powder.
• Add the flour mixture slowly to the wet ingredients, mixing thoroughly but not overmixing.
• Place lemon mixture onto baked crust and bake again at 350 degrees for 25 to 30 minutes.
• For the frosting, mix all ingredients in a bowl and with a hand mixer, whip until smooth and creamy. This frosting is intended to be very thick. When i stick a spoon into the frosting and lift it up- it should be creamy, but not drip off at all -- So you may need to thicken by adding more powdered sugar.
• Remove bars from oven and cool pan on wire rack, when cool- GENTLY frost with the icing. The icing should be a little warm- if you make it right before- it's going to be the perfect temp from all that whipping.
• Refrigerate until served. Keep in fridge too- They taste amazing chilled- In fact, I have never NOT chilled them! (frosting does harden. Cut when removed from fridge.