Annemaries Lemon Bars Recipes

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LEMON BARS

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 20 bars

Number Of Ingredients 9



Lemon Bars image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
  • Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
  • For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
  • Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

2 sticks salted butter, cut into cubes, plus more for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 cups granulated sugar
1/2 cup all-purpose flour
6 large eggs
Zest and juice of 5 lemons
Powdered sugar, for sifting

ANNEMARIE'S LEMON BARS

Categories     Lemon

Number Of Ingredients 7



ANNEMARIE'S LEMON BARS image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  • Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  • Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

1/2 cup butter, softened
1 1/3 cups all-purpose flour
2 tablespoons all-purpose flour
2 cups (divided) white sugar
1 recipe - 2 eggs
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice

SECRET INGREDIENT LEMON BARS

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 15 to 20 bars

Number Of Ingredients 10



Secret Ingredient Lemon Bars image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
  • Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
  • In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
  • Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.

Nonstick cooking spray, for the pan
2 1/4 cups all-purpose flour
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup confectioners' sugar, plus more for garnish
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons lemon zest plus 1 cup freshly squeezed lemon juice (from 4 to 5 lemons)
1 teaspoon vanilla extract
6 large eggs

LEMON BARS

Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 20 squares or 40 triangles

Number Of Ingredients 10



Lemon Bars image

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.

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

LEMON BARS

Provided by Ina Garten

Time 1h35m

Yield 20 squares or 40 triangles

Number Of Ingredients 10



Lemon Bars image

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.

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

ANNEMARIE'S LEMON BARS

Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!

Provided by Dawn

Categories     Lemon Desserts

Time 55m

Yield 16

Number Of Ingredients 8



Annemarie's Lemon Bars image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  • Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  • Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 21.5 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 57.5 mg, Sugar 12.7 g

½ cup butter, softened
1 ⅓ cups all-purpose flour
¼ cup white sugar
2 large eggs eggs
¾ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon baking powder
3 ½ tablespoons lemon juice

ANNEMARIE'S LEMON BARS

Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!

Provided by Dawn

Categories     Lemon Desserts

Time 55m

Yield 16

Number Of Ingredients 8



Annemarie's Lemon Bars image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  • Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  • Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 21.5 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 57.5 mg, Sugar 12.7 g

½ cup butter, softened
1 ⅓ cups all-purpose flour
¼ cup white sugar
2 large eggs eggs
¾ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon baking powder
3 ½ tablespoons lemon juice

ANNEMARIE'S LEMON BARS

Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!

Provided by Dawn

Categories     Lemon Desserts

Time 55m

Yield 16

Number Of Ingredients 8



Annemarie's Lemon Bars image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  • Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  • Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 21.5 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 57.5 mg, Sugar 12.7 g

½ cup butter, softened
1 ⅓ cups all-purpose flour
¼ cup white sugar
2 large eggs eggs
¾ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon baking powder
3 ½ tablespoons lemon juice

AUDREY'S LEMON MERINGUE BARS

We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 13



Audrey's Lemon Meringue Bars image

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1-1/3 cups sugar
1/2 cup lemon juice
4 large eggs, room temperature
1/4 cup all-purpose flour
2 tablespoons grated lemon zest
3 large egg whites, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
7 tablespoons sugar

ANNEMARIE'S LEMON BARS

Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!

Provided by Dawn

Categories     Lemon Desserts

Time 55m

Yield 16

Number Of Ingredients 8



Annemarie's Lemon Bars image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
  • Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
  • Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 21.5 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 57.5 mg, Sugar 12.7 g

½ cup butter, softened
1 ⅓ cups all-purpose flour
¼ cup white sugar
2 large eggs eggs
¾ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon baking powder
3 ½ tablespoons lemon juice

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