Easy Eatin Lemon Bars Recipes

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.

Steps:

• Preheat oven to 375. Spray a 9x9 pan with nonstick spray and lightly flour.
• Mix flour, salt, and sugar together. Add butter and mix (or 'cut') until it clumps. I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs. Pat this baby evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown. Cool on wire rack and reduce heat to 350.
• While you're waiting for crust, mix all the topping ingredients together (except the confectioner's sugar) and food processor/mix until well blended (it will be very liquid-like). Pour mixture on top of the prebaked crust and bake for about 15 - 17 minutes or until the top appears dry (it's normal if the center puffs up a bit). DON'T OVERCOOK, POR FAVOR!
• Cool for an hour. Sprinkle with a bit of confectioner's sugar if you wish. Cut into 25 squares. MAKE SURE YOU SHARE! :].

Steps:

• Preheat oven to 350°.
• For Base& Topping: Combine cake mix and butter, and blend thoroughly.
• Add pecans and mix well.
• Reserve 1 cup of the crumb mixture for topping.
• Press remaining crumb mixture onto bottom of pan.
• Roll lightly with glass or pin to smooth out.
• For Filling: Combine pudding mix and sweetened condensed milk, mixing until smooth.
• Add lemon zest and juice to pudding mixture; mix well.
• Pour filling over base and spread gently across.
• Sprinkle with reserved crumb mixture.
• Bake 25-28 minutes or until light golden brown.
• Cool 10 minutes.
• For Glaze: Juice lemon to yield 3-5 teaspoons of juice.
• Combine powdered sugar and juice; drizzle over warm bars.
• Cool an additional 20 minutes.
• Cut into bars and serve.

Steps:

• Heat oven to 350°F.
• Slice cookie dough as directed on package.
• Arrange slices in bottom of ungreased 13x9-inch pan.
• With lightly floured fingers, press dough evenly in pan.
• Bake at 350°F for 15 to 20 minutes or until light golden brown.
• In large bowl, combine eggs, sugar, flour and baking powder; blend well.
• Stir in lemon juice.
• Pour mixture over warm crust.
• Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown.
• Cool completely.
• Sprinkle with powdered sugar and cut into bars.

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.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat butter and 1/2 cup granulated sugar in large bowl with mixer until light and fluffy. Gradually add 2 cups flour, mixing well after each addition. Press onto bottom and 1/2 inch up sides of prepared pan. Refrigerate 30 min.
• Heat oven to 350°F. Bake crust 15 to 20 min. or until lightly browned.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Add remaining granulated sugar, remaining flour, eggs, lemon zest and juice; whisk until blended. Pour over crust.
• Bake 25 to 30 min. or just until center of filling is firm. Cool completely.
• Refrigerate 2 hours or until chilled. Use foil handles to remove dessert from pan before cutting into bars. Sprinkle with powdered sugar just before serving.

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 x 13 inch baking pan with nonstick cooking spray.
• Cream together softened butter and sugar in a large mixing bowl.
• Add flour and salt and mix until blended.
• Press into the bottom of prepared pan and bake for 15 minutes.
• While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
• Remove from oven and dust with powdered sugar.
• Cool completely and cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
• Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F
• Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
• Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
• Press mixture evenly into parchment-lined pan. This is your crust.
• Bake crust 20 minutes or until light brown; remove from oven.
• Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
• Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
• Cool completely on a wire rack.
• Use edges of parchment lining to lift bars from pan.
• Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
• Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
• While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
• Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
• Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.