SUNSHINE "LEMON BARS" RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan. Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip). Crust: Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.) Bake at 350°F for 15 minutes. Filling: Sift the sugar, flour and baking powder. Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust. Place in a 350°F oven and bake for 25 minutes. Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies. Dust with powdered sugar and serve. Store in an airtight container.
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
SUNSHINE LEMON BARS
Make and share this Sunshine Lemon Bars recipe from Food.com.
Provided by LeahG
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 °F.
- Stir together cake mix, butter and egg.
- Spread mixture evenly into bottom of a 13x9-inch baking pan.
- Blend together sweetened condensed milk and lemon juice.
- Pour mixture over top of cake mix mixture.
- Bake for 23 to 27 minutes.
- Cool completely.
- Cut into 1 1/2x3 1/4-inch bars.
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- Position a rack in the center of the oven and preheat to 350ºF. Grease a 9 by 13 by 2-inch baking sheet and set aside for later use.
- In a food processor, combine the butter, sugar, egg, heavy cream, lemon juice, sea salt, and flour and pulse until the dough starts to gather together in big clumps. Dump out onto a clean surface and gather it together. Flatten the dough with floured hands and press it into the greased baking sheet that was prepared earlier. Build a 1/2-inch wall on each side. Chill in the refrigerator for at least 15 minutes prior to baking. Bake the crust for 20 minutes or until very lightly browned. Let cool on a wire rack. Leave the oven on.
- In an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until the butter turns a light yellow. Add the egg, heavy cream, and lemon juice and continue to mix. When everything is well incorporated, add the salt. Lastly, add the flour in two batches until the just mixed. Dump out onto a clean surface and gather it together. Flatten the dough with floured hands and press it into the greased baking sheet that was prepared earlier. Build a 1/2-inch wall on each side. Chill in the refrigerator for at least 15 minutes prior to baking. Bake the crust for 20 minutes or until very lightly browned. Let cool on a wire rack for at least 10 minutes. Leave the oven on.
- In a medium bowl, combine the sugar and lemon zest. Using your finger tips or the back of a wooden spoon, mash the lemon zest into the sugar. This will help disperse the lemon oils through the sugar.
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