SHORTBREAD LEMON BARS
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON BARS WITH SHORTBREAD CRUST
These are among my favorite desserts. The Shortbread Crust is simplified by using melted butter. Original Source: Allrecipes.com "Lemon Square Bars" by Ralph. I reduced the white sugar in the topping to about 1 1/2 to 1 3/4 cups. This works well with Meyer Lemons too -- reduce the white sugar in the topping to about 1 1/4 - 1 1/3 Cup as the Meyer Lemon juice is a bit sweeter.
Provided by cupcake
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, making sure you grease the sides of the pan very well.
- In a medium bowl, stir together 2 cups flour and confectioners' sugar until well-blended. (If the confectioner's sugar is lumpy, sift or push it through a strainer to get the lumps out.).
- Blend in the melted butter. Press into the bottom of the prepared pan.
- Bake this (shortbread crust) in the preheated oven for 15 minutes, or until golden.
- In a large bowl, beat eggs until light.
- In a separate bowl, mix together the white sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs.
- Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 383.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.7, Sodium 190, Carbohydrate 54, Fiber 0.7, Sugar 35.2, Protein 4.7
LEMON BARS WITH BROWN-BUTTER SHORTBREAD CRUST
Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides.
- Make the crust: In a small saucepan, melt butter over medium-high heat until barely browned in color. Remove pan from heat and pour butter into the bowl of an electric mixer, leaving any burned sediment behind. Transfer butter to refrigerator until solidified. When solidified, remove from refrigerator and let soften slightly.
- Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed until combined.
- Transfer dough to prepared pan and press evenly into bottom of the pan using the back of a measuring cup; it should be about 1/4 inch thick. Transfer to refrigerator; chill until firm, about 30 minutes.
- Preheat oven to 350 degrees.
- Transfer baking pan to oven and bake until crust is golden brown, about 20 minutes. If crust appears to be browning unevenly, rotate pan.
- Make the filling: Meanwhile, whisk together eggs, egg yolks, and salt in a large bowl. In a separate bowl, whisk together flour and sugar. Add lemon juice and zest; whisk to dissolve granulated sugar. Add egg mixture to flour mixture and whisk until well combined.
- When the crust is golden brown, pull out oven rack and evenly pour filling mixture directly over hot crust (if crust has finished baking before filling has been made, return crust to oven for a few minutes so that it is hot). If air bubbles appear on the surface, remove them using a kitchen torch held 4 to 5 inches from the surface, moving in a slow even motion. Reduce oven temperature to 300 degrees and bake until center is set, 30 to 40 minutes.
- Remove baking pan from oven and transfer to a wire rack. Let lemon bars cool completely before covering and transferring to refrigerator until chilled.
- Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into twenty-four 2-inch squares and dust with confectioners' sugar just before serving, if desired.
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BEST LEMON BARS RECIPE EVER, SERIOUSLY - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 119Calories 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.
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- Lightly butter the bottom and sides of a 9″ x 13″ baking pan. Line the pan with parchment paper, allowing the paper to hang over the long sides of the pan by at least one inch for easy removal of the bars later.
- Zest the lemons, making sure to not zest any of the white pith. Juice enough lemons to have one full cup of juice.
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