Pucker Up Lemon Bars Recipes

Steps:

• 1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
• 2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
• 3. While crust is baking, prepare lemon filling.
• 4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
• 5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.

Steps:

• Combine 2 cups flour, butter, confectioner's sugar together and gently press into 9x13 baking dish.
• Bake 20 minutes at 350.
• Vigorously whisk remaining ingredients together until frothy and fully incorporated.
• Upon removal of "shell" from oven, pour liquid into pan and immediately return to oven for about twenty minutes or until top begins to brown.
• Remove from oven and cool, then dust with confectioner's sugar.

Steps:

• Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, beat cake mix, 1 egg and oil until crumbly.
• reserve 1 cup crumbs. Press remaining crumbs into bottom of baking pan. Bake 12 mins. In bowl, beat cream cheese, sugar, egg and lemon juice until smooth.
• Pour over crust. Sprinkle w/ reserved crumbs. Bake 20 mins. Let cool. Cut into bars.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
• Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.