DELUXE LEMON BARS
The best lemon bars I have ever had! I have to make these very often because my family and customers clamor for them, I can barely keep up with the demand!
Provided by pammyowl
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Mix crust ingredients in a food processor, or by hand. Press down evenly into a parchment lined 9 x 13" pan. Bake for 20 mn.
- Mix filling ingredients, pour over the hot crust. Bake an additional 20-25 mn. or until set.
- Cool completely, dust with powdered sugar.
Nutrition Facts : Calories 153.9, Fat 6.4, SaturatedFat 3.9, Cholesterol 38.5, Sodium 66.4, Carbohydrate 22.8, Fiber 0.2, Sugar 15.9, Protein 1.8
MOM'S BLENDER LEMON BARS DELUXE
Make and share this Mom's Blender Lemon Bars Deluxe recipe from Food.com.
Provided by Morrisseyist
Categories Bar Cookie
Time 1h
Yield 30 bars, 30 serving(s)
Number Of Ingredients 8
Steps:
- Sift together 2 cups of flour and icing sugar. Cut in butter until mixture clings together. Press into 13x9 inch baking pan. Bake at 350 until lightly browned, aprox. 20-25 minutes.
- Put eggs, sugar, and lemon juice in blender. Blend until thick and smooth. Sift 1/4 cup of flour with baking powder. Add to blender and blend to combine. Pour over crust. Bake at 350 for 25 minutes.
- Sprinkle with additional icing sugar. Cool in refrigerator. Cut into bars.
Nutrition Facts : Calories 158.3, Fat 6.9, SaturatedFat 4.1, Cholesterol 44.5, Sodium 59.2, Carbohydrate 22.8, Fiber 0.3, Sugar 15.4, Protein 1.9
SECRET INGREDIENT LEMON BARS
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 15 to 20 bars
Number Of Ingredients 10
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.
LEMON BARS DELUXE
Steps:
- Sift together 2 cups flour and the powdered sugar. Cut in butter or margarine. Press into bottom of a 13x9x2 inch baking pan. Bake at 350 degrees 20 to 25 minutes or until lightly brown. Beat together eggs, granulated sugar and lemon juice. Sift together the ¼ cup flour and the baking powder. Stir into the egg mixture. Pour over the baked crust. Bake at 350 degrees for 25 minutes. Cool and cut into bars-makes 30. For any bar cookie if you line the pan with foil and butter it you can lift the cookies out when done and cut them neatly.
SUSAN'S PERFECT LEMON BARS
This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.
Provided by Dee514
Categories Bar Cookie
Time 1h30m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 350°F.
- Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
- Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
- To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
- Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds), then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts).
- To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
- Freeze butter and grate it on the large holes of a box grater into the flour mixture.
- Toss butter pieces to coat.
- Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
- Sprinkle crust mixture into parchment lined pan.
- Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
- Refrigerate for about 30 minutes.
- Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
- Filling: Prepare filling while crust is baking.
- In a medium bowl, whisk eggs, sugar and flour.
- Stir in lemon zest, juice, milk and salt; stirring to blend well.
- Remove crust from oven, and reduce oven temperature to 325°F.
- Stir filling mixture to reblend and pour over warm crust.
- Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
- Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes).
- Grasp the edges of the lengthwise parchment paper (long sides of the pan) and lift the lemon bars out of the pan and onto a cutting board or counter.
- Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
- Sieve confectioner's sugar over bars, if desired.
- Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.
Nutrition Facts : Calories 326.9, Fat 13.4, SaturatedFat 7.8, Cholesterol 101.1, Sodium 198, Carbohydrate 48.2, Fiber 0.6, Sugar 29.6, Protein 4.6
LEMON BARS
Make and share this Lemon Bars recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h10m
Yield 12 bars or so, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the base mix the butter into the flour and sugar.
- Mix with hands until it clings together.
- Press into a 13 x 9 x 2-inch pan.
- Bake at 350°F for 20-25 minutes or until lightly browned.
- For the filling, beat together eggs, sugar and lemon juice.
- Sift together flour and baking powder.
- Stir into egg mixture.
- Pour over baked, cooled crust.
- Bake at 350°F for 25 minutes.
- Cool and sprinkle with powdered sugar.
- Cut into bars.
Nutrition Facts : Calories 592.2, Fat 25.8, SaturatedFat 15.4, Cholesterol 154, Sodium 262.2, Carbohydrate 85.3, Fiber 1, Sugar 57.7, Protein 7
DELUXE CHOCOLATE MARSHMALLOW BARS. DECADENT!!!
These are the most delicious bars I have ever tasted!!! How many times have I been asked for the recipe? Too many to count! They almost taste like a scrumptious chocolate bar. TRY THESE...YOU WON'T BE DISAPPOINTED! I will have to post a pic the next time I make them.Compliments of Taste of HOme
Provided by Chef Decadent1
Categories Bar Cookie
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl cream the butter and sugar. Add eggs and vanilla and beat until fluffy.
- In a separate bowl combine the flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in nuts (optional).
- Spread in greased 15x10x1 inch pan. Bake at 350° for 15-18 minutes.
- Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.
- Using a knife dipped in water, spread the marshmallows evenly over the cake. Cool.
- Topping:.
- For topping combine chocolate chips, peanut butter and butter in a small saucepan.
- Cook over low heat stirring constantly until blended. Remove from heat and stir in rice krispies. Spread over bars. Chill. Makes 3 dozen
- DECADENT bars!
Nutrition Facts : Calories 205.9, Fat 11.8, SaturatedFat 5.2, Cholesterol 30.3, Sodium 143, Carbohydrate 23.8, Fiber 1.3, Sugar 15.9, Protein 3.7
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DELUXE LEMON BARS | BETTER HOMES & GARDENS
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4/5 (17)Total Time 1 hr 5 minsServings 30Calories 147 per serving
- Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, leaving about 1 inch of foil extending over the ends. In a large bowl, stir together the 2 cups flour and the 1/2 cup powdered sugar. Add butter and beat with an electric mixer on low to medium speed just until mixture begins to cling together. Press into the bottom of prepared baking pan. Bake about 25 minutes or until lightly browned.
- In a medium bowl, beat eggs with a whisk; whisk in granulated sugar and lemon juice until well mixed. Whisk in the 1/4 cup flour and the lemon peel. Pour over baked crust.
- Bake about 20 minutes more or until edges begin to brown and center is set. Cool in pan on a wire rack. Remove bars from pan, using the overlapping foil to lift from pan. Sift additional powdered sugar over top. Cut into bars or into 21 3/4-inch diamonds. Store, covered, in refrigerator.
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