THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
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.
SUSAN'S PERFECT LEMON BARS
This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.
Provided by Dee514
Categories Bar Cookie
Time 1h30m
Yield 12 bars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326.9, Fat 13.4, SaturatedFat 7.8, Cholesterol 101.1, Sodium 198, Carbohydrate 48.2, Fiber 0.6, Sugar 29.6, Protein 4.6
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