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
LEMON BARS
These slices of zesty lemony goodness are hard to resist
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Makes 12-15
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
- Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.
Nutrition Facts : Calories 278 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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
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
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
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.
LEMON BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 20 bars
Number Of Ingredients 9
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.
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
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.
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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.
LEMON BAR
Make and share this Lemon Bar recipe from Food.com.
Provided by Evie3234
Categories < 60 Mins
Time 40m
Yield 12-16 bars
Number Of Ingredients 8
Steps:
- In a food processor mix the first 3 ingredients until they are crumbly.
- Press into a greased slice tin and bake 15-20 minutes at 180C degrees until golden and dry.
- While cooking, combine remaining ingredients.
- Pour over the hot crust and bake for 25-30 minutes until set.
- Cool.
- Cut into bars after dusting with icing sugar.
Nutrition Facts : Calories 254.5, Fat 9.8, SaturatedFat 5.7, Cholesterol 75.1, Sodium 85.1, Carbohydrate 40.1, Fiber 0.4, Sugar 30.3, Protein 2.9
BEST LEMON BARS
Make and share this Best Lemon Bars recipe from Food.com.
Provided by Luby Luby Luby
Categories Bar Cookie
Time 1h20m
Yield 24 Bars
Number Of Ingredients 9
Steps:
- Shortbread Base:Preheat oven to 350 degrees.
- Cut butter into 1/2 inch pieces.
- In food processor, process all ingredients until mixture begins to form small lumps.
- Press mixture evenly into 9x13 baking pan.
- Bake in middle of oven until golden, about 20 minutes.
- While shortbread is baking, prepare topping.
- Topping: In bowl whisk together eggs and granulated sugar until combined well.
- Stir in lemon juice and flour.
- Pour lemon mixture over hot shortbread base.
- Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes.
- Let cool completely in pan then sprinkle with confectioner's sugar.
Nutrition Facts : Calories 178.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.2, Sodium 112.7, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 2.4
More about "lemon bar recipes"
I TRIED FOUR POPULAR LEMON BAR RECIPES AND FOUND THE BEST ...
From thekitchn.com
Estimated Reading Time 6 mins
- The Best for a 9-Year-Old’s Birthday Party: Ina Garten’s Lemon Bars. Overall rating: 4/10. Get the recipe: Ina Garten’s Lemon Bars. Read my full review: My Honest Review of Ina Garten’s “Fan Favorite” Lemon Bar Recipe.
- The Best When You Only Have One Lemon: Deb Perelman’s Lemon Bars. Overall rating: 6/10. Get the recipe: Deb Perelman’s Whole Lemon Bars. Read my full review: Deb Perelman’s No-Waste Lemon Bars Use the Entire Lemon.
- The Best for Impressing Your Friends: Serious Eats’ Lemon Bars. Overall rating: 9.5/10. Get the recipe: Serious Eats’ Sunny Lemon Bars. Read my full review: Serious Eats’ Sunny Lemon Bars Are Practically Perfect.
- The Best Lemon Bar, Period: Martha Stewart’s Lemon Bars. Overall rating: 10/10. Get the recipe: Martha Stewart’s Creamy Lemon Squares. Read my full review: The $3 Pantry Ingredient That Makes Martha Stewart’s Lemon Bars So Good.
LEMON BARS RECIPE - REAL SIMPLE
From realsimple.com
3/5 Total Time 3 hrs 30 minsServings 24Calories 117 per serving
- Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.
- Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.
- Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.
- When the crust is baked, rewhisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes. Cool completely in the pan, then refrigerate until cold, about 2 hours.
EASY LEMON BARS RECIPE - LAND O'LAKES
From landolakes.com
4.5/5 (6)Calories 120 per servingServings 36
- Combine all crust ingredients in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 20-22 minutes or until light brown; remove from oven.
- Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust.
- Continue baking 15-20 minutes or until filling is set and bars are light brown around edges. Cool completely.
EASY LEMON BARS - RECIPETIN EATS
From recipetineats.com
4.9/5 (66)Total Time 45 minsCategory Sweet BakingCalories 186 per serving
- Preheat oven to 180C/350F (all oven types). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form - see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
- While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 Category Dessert
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
LEMON BARS (LEMON SQUARES) - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 3Calories 155 per servingCategory Dessert
- Preheat the oven to 350 degrees F. Line an 8x8” baking dish with parchment paper and lightly grease, set aside.
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4.8/5 (16)Total Time 4 hrsCategory DessertCalories 88 per serving
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From momontimeout.com
5/5 (3)Calories 203 per servingCategory Dessert
- Preheat oven to 325°F. Lightly spray a 13 x 9 inch glass baking dish with cooking spray and line with parchment paper. Be sure to leave enough of an overhang for easy removal of the lemon bars. Set aside.
- In a large mixing bowl, combine all purpose flour, powdered sugar, cornstarch and salt. Add melted butter and vanilla extract and stir just until combined.
- Press the crust mixture evenly on the bottom of the prepared baking dish. Bake for 18 to 22 minutes or until the edges are starting to turn a very light golden brown.
- While the crust is baking, prepare the lemon curd filling. In a large bowl, whisk eggs and granulated sugar together. Add the flour and whisk until no lumps remain.
HEALTHY LEMON BARS WITH ALMOND FLOUR - IFOODREAL.COM
From ifoodreal.com
5/5 (3)Total Time 1 hr 55 minsCategory DessertCalories 294 per serving
- Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
- In a medium bowl, add almond flour, 1 tbsp cornstarch, melted butter, maple syrup and vanilla extract. Stir with spatula until well mixed, transfer to prepared baking dish and flatten with hands and spatula into an even layer. Bake for 15 minutes.
- In the meanwhile, in a large bowl, add eggs, lemon zest, lemon juice, maple syrup and cornstarch. Whisk very well until no white strands.
- Remove crust from the oven and very carefully pour filling on a side on top (abrupt pouring will lift the crust). Place back in the oven and bake for 15-20 minutes or until firm but still a bit jiggly in the middle.
BEST LEMON BARS RECIPE EVER, SERIOUSLY - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 2Calories 468 per servingCategory Dessert
- Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
- Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
- While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it’s lightly golden brown on top.
- Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
LEMON BARS RECIPE (EASY & LUSCIOUS) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Cuisine AmericanTotal Time 1 hrCategory Dessert, SnackCalories 473 per serving
- Preheat the oven to 350 F and line the bottom and sides of a 9 x 13 dish with parchment paper.
- To make the lemon filling, whisk the sugar and flour together until well combined. Stir in the eggs, lemon juice & zest, and pinch of salt, and whisk together to combine. Don’t overmix it. The filling will be runny.
CLASSIC LEMON BARS - A LATTE FOOD
From alattefood.com
4.9/5 (8)Estimated Reading Time 7 minsCategory DessertTotal Time 55 mins
- Preheat oven to 350 degrees. Grease a 9x9 baking pan, or line it with parchment paper (or non stick foil).
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From lifeloveandsugar.com
5/5 (19)Calories 239 per servingCategory Dessert
- Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
- Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.
LEMON BARS - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 13Calories 257 per servingCategory Dessert
- Preheat oven to 325F (160C) and line a 9x9” square baking pan with enough parchment paper (do not use aluminum foil) so that some is hanging over the sides (you want to be able to lift the bars out of the pan once they’ve cooled completely).
- While the crust is baking, combine eggs, egg yolks, lemon juice, sugar, and salt in a medium-sized saucepan. Add butter and transfer to the stovetop over medium/low heat. Stir constantly (do not let the curd boil) until thickened and mixture coats the back of a spoon.
PERFECT LEMON BARS {TANGY & SWEET} - LAUREN'S LATEST
From laurenslatest.com
4.5/5 (34)Total Time 50 minsCategory DessertCalories 144 per serving
- Spray 8x8 or 9x9 square glass baking pan with nonstick cooking spray and line parchment paper (optional). Lightly spray parchment with more cooking spray and set aside. Preheat oven to 350 degrees.
- In a medium-sized bowl, mix butter, flour, powdered sugar, and vanilla until a dough starts to form. If you notice the dough not coming together, your butter may be too cold. Mix with your hands so the heat from your hands can help bring the dough together.
- While crust bakes, make the lemon filling. Whisk sugar together with lemon juice, eggs, and flour. Once the crust is done baking, pour lemon filling over hot crust.
THE BEST LEMON SQUARES (W/GLUTEN FREE OPTION) - THE FOOD ...
From thefoodcharlatan.com
5/5 (1)Total Time 36 minsCategory DessertCalories 281 per serving
- Or you could use foil, make sure you spray it with nonstick spray.In a medium bowl (or stand-mixer), beat together softened butter with 1/2 cup sugar, salt and zest.Add 2 cups flour, either all-purpose or a gluten-free blend.
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