SOUR CREAM LEMON SHORTBREAD BARS
If you love the taste of citrus (especially lemon) then you're going to love these bars. The shortbread is nice a flakey and the lemon custard is just the right tartness. This isn't too sweet so you can actually taste the lemon.
Provided by veraj9170
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In food processor, pulse together flour, sugar, lemon zest and salt. Add in butter (chilled cut into several pieces) and pulse until mixture is crumbly (with pea size chunks of butter remaining). Press evenly into a 9 x 13 inch pan and bake for 20 minutes, until slightly golden at the corners.
- While crust is baking: prepare filling, beat together all filling ingredients until smooth. When crust comes out of oven, pour on the filling while crust is hot and then return pan to the oven. Bake for 25 minutes, until set and lightly browned at the corners. Set pan on wire rack and cool completely.
- Makes about 16 bars.
Nutrition Facts : Calories 188, Fat 10.6, SaturatedFat 6.3, Cholesterol 60.1, Sodium 213.7, Carbohydrate 21.1, Fiber 0.5, Sugar 10.8, Protein 2.8
BEST LEMON BARS
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.
Provided by Julia Moskin
Categories easy, cookies and bars, dessert
Time 1h
Yield About 2 to 3 dozen bars, depending on size
Number Of Ingredients 11
Steps:
- Make the crust: Heat oven to 350 degrees. Butter a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.
- In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.
- Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
- Meanwhile, make the filling: Whisk all the ingredients together until smooth.
- Pour filling over hot parbaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9-by-9-inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
- Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners' sugar.
- Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners' sugar just before serving.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 45 milligrams, Sugar 14 grams, TransFat 0 grams
LEMON CREAM PIE BARS
Smooth and luscious, these bars are more like little bites of a lemon cream pie than anything else!
Provided by Lucca
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
- Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
- Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
- Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
- Refrigerate for at least 2 hours before cutting into 24 bars.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 21.4 g, Cholesterol 28.8 mg, Fat 9 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 1.6 g, Sodium 34.7 mg, Sugar 15.5 g
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.
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
LEMON BARS
Make and share this Lemon Bars recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h10m
Yield 12 bars or so, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the base mix the butter into the flour and sugar.
- Mix with hands until it clings together.
- Press into a 13 x 9 x 2-inch pan.
- Bake at 350°F for 20-25 minutes or until lightly browned.
- For the filling, beat together eggs, sugar and lemon juice.
- Sift together flour and baking powder.
- Stir into egg mixture.
- Pour over baked, cooled crust.
- Bake at 350°F for 25 minutes.
- Cool and sprinkle with powdered sugar.
- Cut into bars.
Nutrition Facts : Calories 592.2, Fat 25.8, SaturatedFat 15.4, Cholesterol 154, Sodium 262.2, Carbohydrate 85.3, Fiber 1, Sugar 57.7, Protein 7
SOUR CREAM CRANBERRY BARS
A filling made with dried cranberries is layered between a buttery crust and a golden crumb topping in these flavorful bars. They're recommended by Barbara Nowakowski from Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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4.8/5 (22)Total Time 1 hr 5 minsCategory DessertCalories 248 per serving
- In a medium-sized mixing bowl use a pastry cutter to combine the butter, 1/2 cup sugar, and 2 cups flour, or use a food processor. Press this dough into the bottom of the 9x9 pan. Bake for 15 minutes.
- Five minutes before the crust is done baking, mix together the 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.
- Gently pour the lemon mixture over the baked crust and return to the oven and bake until lemon layer is set, about 40-50 minutes.
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4.4/5 (24)Category DessertServings 32Estimated Reading Time 6 mins
- Preheat oven to 350. Line a 9x13 inch baking dish with aluminum foil and lightly spray with non-stick cooking spray.
- In the bowl of stand mixer, cream together butter and sugar. Beat in egg and vanilla until creamy. Stir in sour cream and lemon juice until well-combined.
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