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
CHEF JOHN'S LEMON BARS
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
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.
COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS
Make and share this County Fair First Prize Blue Ribbon Lemon Bars recipe from Food.com.
Provided by gracesadowski
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First Make the Base:.
- 2 cups flour.
- ¼ cup sugar.
- 1 cup butter softened.
- Preheat Oven to 350.
- Cut ingredients together in a large bowl.
- Pat crust into 13 X 9 inch baking dish.
- Bake for 15 minutes.
- Then:.
- Make the Topping :.
- 2 cups sugar.
- 1 tsp baking powder.
- ¼ cup flour.
- 3 eggs.
- 2/3 cup lemon juice.
- Grated rind of 2 lemons.
- Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
- Cool, sprinkle with powdered sugar and cut into squares.
Nutrition Facts : Calories 465.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 112.3, Sodium 188.8, Carbohydrate 68.1, Fiber 0.8, Sugar 45.6, Protein 5
THE BEST LEMON BARS YOU WILL EVER EAT
This recipe comes from a friend of my mom. My fiance and I credit this recipe for getting us into our current home-I bribed my landlord with a batch when we turned in the rent application!! No one I know has ever tasted better lemon bars.
Provided by PBShakes
Categories Bar Cookie
Time 1h
Yield 15-20 bars
Number Of Ingredients 8
Steps:
- Crust:.
- Mix 2 cups flour and powdered sugar. Cut in the butter then use your hands to knead it into a moist ball. Line a 9x13 pan with parchment paper and brush with melted butter. Pat the dough into an even layer at the bottom of the prepped pan. Bake at 350 for 20-25 minutes.
- While crust is baking mix: eggs, granulated sugar, remaining flour, lemon juice and salt.
- Pour over baked crust. Bake for 20 min more. If it's still a little loose in the middle turn off the oven, open the door for one minute to allow heat to escape then close it and leave in cooling oven for another 5-10 minutes until it has set.
- Remove from oven. Using the parchment as a sling carefully move uncut bar to a cutting surface. Cut immediately into squares with a long sharp knife (run knife under hot water before and between cuts) and sprinkle with sifted powdered sugar (optional). Allow to cool.
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- Line a GLASS or CERAMIC 9 x 13 pan (metal pans tend to make the bars taste metallic) with parchment and lightly spray just the bottom with nonstick spray. Set aside.
- In a bowl, beat together the softened butter, 1/2 cup white sugar, 2 cups of flour, almond extract, vanilla extract, and 3/4 teaspoon salt until well combined.
- Press down evenly on the bottom of the pan and up the sides 1/2 inch and then place in the fridge for 30 minutes. Preheat the oven to 350 degrees F. Remove and bake for 15-20 minutes or until lightly golden brown at the edges.
- Meanwhile, place your lemons in the microwave for 15 seconds. Remove, and knead against the counter with your hand. (These two steps help to get your lemons super juicy.)
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