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.
NANCY'S LEMON BARS
Coconut in lemon bars??? Yes indeed, and I'm not a coconut lover, but these are the exception!
Provided by Barbery Faulkner
Categories Fruit Desserts
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 250. Combine crust ingredients, press in a 9x13 pan. Bake for 10 minutes.
- 2. Add the filling ingredients to the beaten eggs and combine well. Spread over crust and bake for 20 minutes at 350. Cool.
- 3. Mix powdered sugar, melted butter and lemon together. Pour over the filling. Cut into squares.
SUNBURST LEMON BARS
I got this recipe yrs ago from Bakery Madness. These are my Army son's favorite. I have sent them to Iraq and Afstan vaccume packed.
Provided by sandi orcutt
Categories Other Desserts
Number Of Ingredients 1
Steps:
- 1. Base 2 cups flour 1/2 cup powdered sugar 1 cup butter, soft Filling 4 eggs, slightly beaten 2 cups sugar 1/4 cup flour 1 tsp baking powder 1/4 cup lemon juice Frosting 1 cup powdered sugar 2-3 Tbs lemon juice Heat oven to 350. In lg bowl, combine base ingredients at low speed until crumbly. Press evenly in bottom of 9x13 pan. Bake for 20-30 min or golden. Meanwhile in lg. bowl, combine filling ingredients except lemon. Blend well. Stir in lemon. Pour over warm base and bake 25-30 min or golden. Cool for 1 hr. In small bowl combine frosting until smooth. Frost cooled bars. Makes 36 bars.
SUNBURST LEMON BARS
Bursting with a sweet but tart lemony flavor, these gorgeous and refreshing bars have plenty of pizzazz.
Provided by looneytunesfan
Categories Bar Cookie
Time 31m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*. Coat an 8x8 inch square baking pan with cooking spray. In a medium bowl, combine 2/3 cups flour, powdered sugar and oats. Using a pastry blender or your fingertips, cut butter into flour mixture until the mixture resembles fine crumbs. Press into bottom of prepared pan. Bake for 8 minutes. Remove from oven.
- Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar on high until light and foamy, about 2 minutes. Add lemon juice, 2 tablespoons flour and baking powder. Mix until smooth. Stir in lemon zest.
- Pour topping over crust. Bake until lightly brown and center is set, about 15 minutes. Cool completely. Cut into 16 squares. Dust with confectioners sugar. Refrigerate until ready to serve.
Nutrition Facts : Calories 280.9, Fat 11.6, SaturatedFat 6.8, Cholesterol 79.6, Sodium 42.1, Carbohydrate 42.1, Fiber 0.7, Sugar 30.3, Protein 3.4
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
BEST LEMON BARS
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.
Provided by Julia Moskin
Categories easy, cookies and bars, dessert
Time 1h
Yield About 2 to 3 dozen bars, depending on size
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 45 milligrams, Sugar 14 grams, TransFat 0 grams
LEMON NUT BARS
These Lemon Nut Bars with pecans are sure to brighten your day. The sweetest thing about this recipe is that it takes just 15 minutes to prep.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 24 servings, 1 bar each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix flour and sugars in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of greased 13x9-inch baking pan. Bake 15 min.
- Beat cream cheese, egg, lemon zest and juice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
- Bake 25 min.; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SUNBURST LEMON BARS
These are the perfect sweet & sour! Most of the time you will have all the ingredients on hand, making them a good go-to when you have a dessert emergency! Once cut they are a bit crumbly & don't look super pretty on the plate, but no one seems to care! I found these years ago in an old Pillsbury baking book.
Provided by Kris Ryan
Categories Cookies
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. In a large bowl, combine all crust ingredients at low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9" pan. Bake at 350 for 20 to 30 minutes or until golden brown.
- 2. Meanwhile, in a large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm crust. Return to oven & bake an additional 25 to 30 minutes or until top is light golden brown. Cool completely.
- 3. Combine frosting ingredients. Add enough lemon juice for desired consistency. Spread over cooled bars. Cut into squares.
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- Heat oven to 350°F. Line a 13x9-inch baking dish with parchment paper. *Do not use foil for this recipe. If you don't have parchment paper to easily remove bars from pan after baking then proceed with an ungreased baking pan.
- Press mixture evenly in bottom of a 13x9-inch pan. Flatten with spatula. Poke several holes in dough.
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- Heat oven to 350 degrees. Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until until the mixture is crumbly. Press the crust into the bottom of a parchment lined or an ungreased 9x13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.
- While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
- In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!
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