Bakesalelemonbars Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust.
• Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on.
• Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust.
• Bake in the hot oven until set, 20 to 25 minutes.
• Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
• Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
• Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
• Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown., Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust. , Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
• In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
• Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
• Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
• Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.

Steps:

• Combine flour, sugar and butter.
• Pat into a greased 9 x 13 baking pan.
• Bake at 350°F for 20 minutes.
• Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy.
• Pour over the hot crust.
• Bake at 350°F for 20-25 minutes or until light golden brown.
• Cool on a wire rack.
• Dust with a confectioner's sugar.
• Cut into squares.

Steps:

• Preheat the oven to 350 degrees.
• You can either do the base in a bowl, or a food processor fitted with a steel blade.
• Combine flour, sugar, baking soda, and lemon peel. Cut in the butter and egg with a fork, or, if using the food processor, with five-second pulses, until the mixture looks like coarse crumbs. Set aside two cups of this mixture. Press the rest evenly into an ungreased jelly roll pan (15 1/2 x 10 1/2 inches), and bake for 8 minutes.
• In a 2-quart saucepan over medium-high heat, combine all the filling ingredients. Keeping an eye on it and stirring frequently, cook for about 8 - 15 minutes, or until the sauce has thickened to a jam/spread-like consistency. Spread the filling evenly over the base, and sprinkle the reserved flour mixture over all. Bake for another 15 - 20 minutes, or until golden brown.
• Cool completely before cutting.