Snow Dusted Lemon Bars Recipes

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
• Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square 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 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.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with butter.
• For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes.
• For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes.
• Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour.
• Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve.

Steps:

• In a large bowl, combine one egg, butter, lemon zest and lemon juice. Stir in dry cake mix and almonds, mixing well. Press dough into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes, or until golden. Meanwhile, in a separate bowl, beat cream cheese until light and fluffy; gradually mix in powdered sugar. Add remaining eggs, one at a time, blending well after each. Remove pan from oven; spread cream cheese mixture over hot crust. Bake for 15 to 20 minutes longer, until center is set; cool. Sprinkle with powdered sugar before cutting into bars. Makes 2 dozen.

Steps:

• Crust:.
• Mix 2 cups flour and powdered sugar. Cut in the butter then use your hands to knead it into a moist ball. Line a 9x13 pan with parchment paper and brush with melted butter. Pat the dough into an even layer at the bottom of the prepped pan. Bake at 350 for 20-25 minutes.
• While crust is baking mix: eggs, granulated sugar, remaining flour, lemon juice and salt.
• Pour over baked crust. Bake for 20 min more. If it's still a little loose in the middle turn off the oven, open the door for one minute to allow heat to escape then close it and leave in cooling oven for another 5-10 minutes until it has set.
• Remove from oven. Using the parchment as a sling carefully move uncut bar to a cutting surface. Cut immediately into squares with a long sharp knife (run knife under hot water before and between cuts) and sprinkle with sifted powdered sugar (optional). Allow to cool.

Steps:

• Stir 1/2 cup sugar and 2-2/3 cups flour together. Cut in butter; mix until crumbly. Pat into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes; remove from oven. In a separate bowl, mix together eggs, lemon juice and remaining sugar and flour, blending well. Pour over baked crust and return to oven for an additional 20 minutes. Cool. While still slightly warm, dust with powdered sugar. Makes about 1-1/2 dozen.

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.

Steps:

• Separate yolks from whites.
• Place whites (and beaters) in freezer to cool.
• Stir yolks& combine with lemon pie filling in a heavy saucepan.
• Add boiling water& mix well.
• Cook over low heat until thickened.
• Add sugar to egg whites& whip.
• Mix with lemon/yolk mixture.
• Pour into dessert dishes& refrigerate.
• Top with a dollop of whip cream (optional).