Lauraslemonbars 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

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



The Best Lemon Bars image

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

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

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



Chef John's Lemon Bars image

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

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

LEMON BARS

Categories     Egg     Dessert     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Lemon     Spring     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 bars

Number Of Ingredients 6



Lemon Bars image

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
hotshortbread base
3 tablespoons confectioners' sugar

LAURA'S LEMON BARS

Got this from Mike's aunt Laura. She got the impression that I loved these when she made them. Maybe it's because I ate the whole pan myself!

Provided by X in Bayside

Categories     Dessert

Time 1h10m

Yield 8-10 lemon bars, 8-10 serving(s)

Number Of Ingredients 8



Laura's Lemon Bars image

Steps:

  • Make crust (mix sugar, flour and butter until it feels like dough).
  • Press crust into sides and bottom of greased and floured 9 X 13 pan.
  • Bake 25 minutes @350 until light brown.
  • While baking crust, make mix by mixing eggs, sugar and lemon juice. Then add flour and baking powder to mix.
  • Mix well and pour into finished crust.
  • Bake 30 minutes.
  • Cool in pan.
  • Cut into squares.
  • Decorate with confectioners sugar.
  • Let stand uncovered to dry out.

Nutrition Facts : Calories 543.9, Fat 25.8, SaturatedFat 15.4, Cholesterol 154, Sodium 62.6, Carbohydrate 72.8, Fiber 1, Sugar 45.2, Protein 7

2 cups flour
1/2 cup confectioners' sugar
1/2 lb soften sweet butter
4 large eggs (or 3 extra large)
1 1/2 cups sugar
1/3 cup fresh lemon juice (about 1 1/2 lemons)
1/4 cup flour
1/2 teaspoon baking powder

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

LEMON BARS

These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11



Lemon Bars image

Steps:

  • In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
FILLING:
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Additional confectioners' sugar

LARABAR COPYCAT (RAW FOOD)

These are very fun and versatile raw food bars. The cashews can be replaced with any nuts, any dried fruits, coconut, oats, or any combination thereof for endless variations. Just try to maintain the 1:3 ratio and you'll be fine. Originally seen at Bunnyfoot Mostly Vegan blog.

Provided by Nourished Homestead

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 2



Larabar Copycat (Raw Food) image

Steps:

  • Add dates to food processor and pulse until smooth.
  • Chop cashews.
  • Smoosh dates and cashews together until cashews are evently distributed.
  • Form dough into into a rope.
  • Lay a cutting board over the dough rope and press until bar shaped.

Nutrition Facts : Calories 462.3, Fat 31.9, SaturatedFat 6.3, Sodium 438.9, Carbohydrate 40.8, Fiber 4, Sugar 18.9, Protein 11.1

1 cup dates
3 cups cashews

NANAIMO BARS

The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.

Provided by Anthony Rose

Yield Makes 12 bars

Number Of Ingredients 14



Nanaimo Bars image

Steps:

  • For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
  • In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
  • Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
  • Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
  • For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
  • Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
  • For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.

½ cup unsalted butter
¼ cup white sugar
⅓ cup cocoa powder
1 large egg, beaten
2 cups graham cracker crumbs
1¼ cups unsweetened shredded coconut
½ tsp. kosher salt
1 cup unsalted butter
6 Tbsp. whole milk
2 Tbsp. custard powder
¼ tsp. kosher salt
4 cups icing sugar
1 cup dark chocolate chips
6 Tbsp. heavy cream

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