EASY LEMON CURD BARS
A cup of tea looks lonely without something sweet beside it. These bars are a nice accompaniment. I love the combination of the nutty crust and zippy lemon curd.-Donna Spenser, New Virginia, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 207 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 96mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON CURD BARS
Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
- Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
- Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 33.5 g, Cholesterol 39 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 124 mg, Sugar 9.6 g
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 CURD BARS
Make and share this Lemon Curd Bars recipe from Food.com.
Provided by Pinay0618
Categories Bar Cookie
Time 53m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve 2/3 cup of the crumb mixture; set aside.
- Press the remaining crumb mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 5 to 8 minutes or until the top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges of the pan.
- In a medium bowl, combine reserved crumb mixture, coconut, and almonds. Sprinkle crumb mixture over lemon curd.
- Bake for 18 to 20 minutes more or until edges are golden and topping is browned. Cool in pan on a wire rack. Cut into bars. Cover and store in the refrigerator.
Nutrition Facts : Calories 121.3, Fat 7.2, SaturatedFat 4.2, Cholesterol 15.2, Sodium 11.7, Carbohydrate 13.5, Fiber 0.6, Sugar 7, Protein 1.3
LEMON CURD
Steps:
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
LEMON CURD SQUARES
These are to die for. My family goes nuts over them.LOL They are from Joy of Cooking. I put it here so I can find the recipe fast. LOL
Provided by Ann Arber
Categories Bar Cookie
Time 55m
Yield 1 8" square pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1st three.
- Press into an 8" square pan.
- Bake at 350 for 20 minutes.
- Meanwhile, mix all the rest.
- Pour over hot crust.
- Bake 25 more minutes.
- Chill.
- Sprinkle with confex sugar when cold.
LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
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LEMON BARS WITH LEMON CURD - PASTRY & BEYOND
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5/5 (86)Total Time 47 minsCategory BarsCalories 172 per serving
- Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Crust: Mix the flour and sugar in a medium bowl. Add in the cubed butters and cut butter into flour mixture with a fork. Alternatively, you can rub the butter and flour mixture with your fingertips. The mixture will look like breadcrumbs.
- Spread the mixture into the oven proof dish with your hand. You can use back of a spoon to spread it evenly. You should lightly flour the spoon to avoid it sticking to the flour-butter mixture. Bake almost 25 minutes until it is golden brown. For a soft crust: Bake for 20 minutes or until it lightly changes color.
- Filling: Mix the lemon zest and sugar in a bowl with a fork or rub with your fingertips to increase the lemon flavor. Add in the eggs and whisk for almost 30 seconds or until combined well. Then add the cooled melted butter, lemon juice and mix. Add the flour and mix until incorporated.
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