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
RICH LEMON BARS
I made this recipe this weekend for my superbowl party. I think this one is a little different than the typical lemon bars; the filling tastes incredible.
Provided by Chris from Kansas
Categories Bar Cookie
Time 55m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar; cut in margarine until crumbly.
- Press only bottom of lightly greased 13x9 baking pan; bake 15 minutes.
- Meanwhile, in large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well.
- Pour over baked crust; bake 20-25 minutes or until lightly browned.
- Cool. Cut into bars.
- Sprinkle with additional powdered sugar.
- Store covered in refrigerator.
VEGAN LEMON BARS
Like our favorite traditional lemon bars, these vegan ones are tangy, not too sweet and super lemony. But as the topping-a combination of vegan sugar, flour, cornstarch and cashew milk-is egg-free, it's boiled rather than baked on the shortbread base. The sunny color comes from a pinch of turmeric in lieu of egg yolks (don't worry, you won't taste it). Using a virgin coconut oil in the base lends a lovely coconut note. Refined coconut oil is fine, too, but it is flavorless. You can replace the oil in both the base and topping with vegan butter (see Cook's Note).
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield Sixteen 2-inch squares or thirty-two 1-by-2-inch bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with two 8-by-16-inch pieces of aluminum foil so the foil extends over all 4 sides.
- For the base: Pulse the flour, confectioners' sugar, lemon zest and salt in a food processor to combine (about 4 long pulses). Scatter bits of the chilled coconut oil across the top and pulse about 10 times to distribute the oil; the mixture will be dry and sandy. Sprinkle the cashew milk over the top and pulse about 6 times to form a homogenous and sticky dough, like a soft sugar cookie dough.
- Spoon chunks of the dough evenly across the prepared pan, then press it firmly but gently into the bottom, sides and corners, wetting your hands slightly with cool water to keep the dough from sticking to them. Poke 12 or so holes across the dough with a fork.
- Bake until the edges of the dough are light golden brown and the top is dry, about 30 minutes. About halfway through, it may puff away from the pan in spots; poke those spots with a fork or carefully press back down with your hand. Continue to bake, checking once or twice more and repeating as needed. Transfer the pan to a wire rack and set aside.
- For the topping: Whisk together the granulated sugar, cornstarch, flour, lemon zest and turmeric in a small saucepan. (The color won't turn bright yellow right away, so don't be tempted to add more turmeric.) Whisk in the cashew milk and lemon juice.
- Bring the mixture to a boil over medium-high heat, whisking constantly, about 5 to 6 minutes. Once it comes to a boil, continue to boil and whisk for 2 minutes more. The bubbles will get slower and pop bigger as the mixture thickens; you can reduce the heat to a strong simmer if you are concerned a bubble might burst and burn your hand.
- Remove from the heat, add the coconut oil and whisk until melted and thoroughly incorporated. Scrape the mixture over the baked base and spread to the sides of the pan in an even layer. Cool to room temperature, about 1 hour. Cover with foil and refrigerate at least 4 hours and up to 8 hours.
- When the bars are ready, lift the foil from the pan using the overhangs, then slide the base onto a cutting board. Let the bars come to room temperature, about 1 hour or more, depending on the temperature in your kitchen.
- Slice into sixteen 2-inch squares or thirty-two 1-by-2-inch bars (they are very rich, so you may prefer the smaller size). Dust the tops with confectioners' sugar before serving (see Cook's Note). The bars will keep in an airtight container at room temperature for 2 days.
RICH LEMON BARS
Steps:
- Preheat oven to 350 degrees F. In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners' sugar; cut in margarine until crumbly. Press onto bottom of lightly greased 13x9-inch pan; bake 15 minutes.
- Meanwhile, in a large bowl, combine eggs, granulated sugar, baking powder, lemon juice, and remaining 3 Tbsp. flour; mix well. Pour over baked crust.
- Bake for 25 minutes or until lightly browned. Cool, then cut bars and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REALEMON LEMON SQUARES
I absolutely adore lemon bars, but unfortunately most recipes are super sweet with a fake lemony flavor. This recipe, from my mother's Realemon Recipe book, is a sweet-tart version of lemon squares. In my opinion, you can't get better than this.
Provided by Heirloom
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream together ingredients for crust and press into 9 x 13-inch pan.
- Bake for 20 minutes at 350 degrees.
- Mix together filling ingredients and pour over first layer.
- Bake 25 minutes.
- Sprinkle with powdered sugar while warm.
Nutrition Facts : Calories 788.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 205.3, Sodium 418.3, Carbohydrate 113.3, Fiber 1.3, Sugar 76.8, Protein 9.4
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.
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