Mamas Love Lemon Bars Recipes

Steps:

• Mix the first 4 ingredients and press into the bottom of a 9x13 pan.
• Bake at 350F for 20 minutes.
• Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. Remove pan from oven and pour filling over the top.
• Bake for 25 more minutes or until they start to brown at the edges.
• Sprinkle with powdered sugar when they come out of the oven, cool.
• Cut into squares and serve.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.
• Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
• Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.
• Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
• Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Steps:

• Preheat oven to 350 degrees.
• Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray.
• In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk.
• With pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly into bottom.
• Bake 15-17 minutes until lightly browned.
• Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes.
• Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour.
• Beat until blended, scraping sides and bottom of bowl occaisionally.
• Pour filling over warm crust.
• Bake 15 minutes, or until filling is just set and golden around the edges.
• Transfer pan to wire rack.
• Sift powdered sugar (1 Tbl.-1/4 cup) on top over warm filling.
• Cool completely in pan on wire rack.
• When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface.
• When cool, cut into bars.
• Makes 24-36 bars.

Steps:

• Preheat oven to 350 degrees.
• Using a mixer, mix together first three ingredients and press into a 9x13 inch pan then bake for 20 minutes.
• Mix remaining ingredients and pour over hot crust, then bake for 20 minutes.
• Sprinkle with powdered sugar and chill.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.
• Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
• Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Steps:

• Preheat the oven to 350°.
• Mix the flour and butter together until it resembles a very fine crumb.
• Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
• Bake for 10 minutes at 350°.
• Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
• Spread this mixture onto the baked crust as soon as you take it from the oven.
• Return the pan to the oven and bake for an additional 20 minutes at 350°.
• Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
• Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
• Cool completely before cutting into squares.
• Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
• (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
• Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.

Steps:

• Adjust oven rack to middle position and heat oven to 350°F.
• Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
• Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
• To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
• Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds), then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts).
• To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
• Freeze butter and grate it on the large holes of a box grater into the flour mixture.
• Toss butter pieces to coat.
• Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
• Sprinkle crust mixture into parchment lined pan.
• Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
• Refrigerate for about 30 minutes.
• Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
• Filling: Prepare filling while crust is baking.
• In a medium bowl, whisk eggs, sugar and flour.
• Stir in lemon zest, juice, milk and salt; stirring to blend well.
• Remove crust from oven, and reduce oven temperature to 325°F.
• Stir filling mixture to reblend and pour over warm crust.
• Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
• Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes).
• Grasp the edges of the lengthwise parchment paper (long sides of the pan) and lift the lemon bars out of the pan and onto a cutting board or counter.
• Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
• Sieve confectioner's sugar over bars, if desired.
• Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.