LEMON BARS
You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. See recipe notes for important tips. They're simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.
Provided by Sally
Categories Dessert
Time 3h50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
- Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners' sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
- Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners' sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners' sugar before serving.
BEST LEMON BARS
Make and share this Best Lemon Bars recipe from Food.com.
Provided by Luby Luby Luby
Categories Bar Cookie
Time 1h20m
Yield 24 Bars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 178.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.2, Sodium 112.7, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 2.4
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
Sweet-tart lemon curd filling sits atop buttery shortbread and is all topped off with a dusting of powdered sugar, these are Lemon Bars!
Provided by laurenb
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Prepare a square (8x8 or 9x9) glass baking dish with parchment paper and nonstick cooking spray, set aside.
- In a bowl, combine butter, flour, powdered sugar, and vanilla together until a dough forms. Press dough into the bottom of the pan, evenly. Bake 12-15 minutes or until the edges are just barely golden.
- While the shortbread bakes, make the lemon custard by whisking sugar, lemon juice, eggs, and flour together.
- As soon as the crust is done baking, cover with lemon filling and return to the oven for 20 minutes or until set. Cool lemon bars completely.
- Cut into 16 squares and then dust with powdered sugar.
Nutrition Facts : Calories 156 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 63 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
LEMON BARS
Steps:
- For the crust: Preheat the oven to 350˚. Grease a 9-by-13-inch pan with butter. (Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
- Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
GRANDMA'S LUSCIOUS LEMON BARS RECIPE
Grandma's classic lemon bars recipe makes the perfect dessert or tea time treat. Made with simple ingredients, it has a buttery crust and a sweet, tangy lemon curd filling. You'll have trouble eating only one!
Provided by Rita Joy
Time 50m
Number Of Ingredients 8
Steps:
- Step One: Prepare the crust.In a medium sized bowl, mix together the flour and powdered sugar. Using a pastry blender or 2 knives, cut in the butter until it resembles course oatmeal.
- Press into an 8 x 8 inch pan that has been lined with parchment paper and bake 20 minutes at 350 degrees.
- Step Two: Prepare the lemon curd filling.Whisk together the eggs, sugar, baking powder, salt and lemon juice.
- Pour the filling over the hot-from-the-oven crust and bake 20-25 minutes longer. The filling is cooked when the center is set.
- Step Three: Let cool completely before cutting.Place lemon bars pan on a cooling rack and cool completely.
- Remove them from by the pan by lifting the parchment paper. Sprinkle with powdered sugar for a pretty finishing touch.
- Cut into 16 squares.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
LEMON BARS
These bright and zingy lemon bars are easy to make and so delicious!
Provided by John Kanell
Categories Dessert
Time 4h15m
Number Of Ingredients 8
Steps:
- Heat oven to 350F and line a 9x13 baking dish with parchment paper.
- Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.
- Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
- While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor just mince the zest and mix with the sugar in a bag or bowl.
- Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.
- Pour in the lemon juice and add the eggs then mix very well until completely combined.
- Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
- Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.
Nutrition Facts : ServingSize 1 bar, Calories 385 kcal, Carbohydrate 66 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 113 mg, Fiber 1 g, Sugar 46 g
LEMON BARS RECIPE
These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever - thick shortbread crust with that creamy tart lemon filling! If you've been disappointed with other recipes you have to give my recipe a try - I know you will love it.
Provided by Dorothy Kern
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
- Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
- While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
- Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 62 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 127 mg, Sodium 96 mg, Fiber 1 g, Sugar 40 g
PERFECT LEMON BARS
Steps:
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment (optional: it helps with removing the bars after baking, but you can instead grease the pan with nonstick cooking spray).
- Whisk together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal.
- Sprinkle the mixture into the prepared pan and press into an even layer on the bottom. Refrigerate for 15-30 minutes. Bake until very lightly golden brown on the edges, about 15-20 minutes.
- For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
- Pour the filling onto the warm crust; reduce the oven temperature to 325 degrees and bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.
Nutrition Facts : ServingSize 1 Bar, Calories 163 kcal, Carbohydrate 24 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 112 mg, Fiber 1 g, Sugar 15 g
LEMON BARS
Steps:
- PREP: Line a CERAMIC 9x13-inch pan (don't use a metal pan -- it will make the bars taste metallic) with parchment paper, leaving an overhang of paper for easy bar removal. Lightly spray the pan with nonstick spray and set aside.
- SHORTBREAD CRUST: In a stand mixer with a whisk attachment (or use a bowl and hand mixer), beat together the room temperature butter and 1/2 cup white sugar. Beat until smooth and creamy, about 2-4 minutes. Scrape the edges of the bowl as needed. Then add in 3/4 teaspoon salt, 1 teaspoon vanilla bean paste, and 2 cups of flour. Beat until a thick dough forms, scraping the sides as needed. (Dough too soft? Add 1-3 additional tablespoons flour.)
- CRUST CONT.: Transfer dough from bowl to prepared pan and press evenly on the bottom of the pan and a little up the sides (about 1/2-inch). Take your time, ensuring the dough is in an even layer and touching every bit of the edge of the pan so the lemon filling doesn't seep through. Then, place pan in the freezer for 15 minutes to allow crust to firm up a bit. Meanwhile, preheat the oven to 350 degrees F. After 15 minutes, remove crust from freezer and again press all the edges to the pan making sure the seal is 100% tight. Bake crust fully preheated oven for 22-25 minutes or until lightly golden brown at the edges.
- LEMON PREP: Meanwhile, microwave lemons for 15 seconds. Remove, and knead against the counter with your hand. (These two steps help to get your lemons super juicy.)
- LEMONS: Very finely zest a lemon to get 2 teaspoons lemon zest. (Be careful to avoid the white pith of the lemons-- that will make your bars bitter.) Juice the lemons until you have 2/3 cup of lemon juice.
- BLENDER: To a high-powered blender, add remaining 1-1/2 cups white sugar and lemon zest. Pulse just to break down the zest, about 5-8 times. Do not overblend or you'll get powdered sugar! Then add remaining 3 tablespoons flour, 2/3 cup lemon juice, remaining 1/4 teaspoon salt, 4 large eggs, 1/3 cup heavy cream, and 1/4 teaspoon lemon extract (if using). Blend for 20 seconds or until just incorporated-- again, being careful to not over-blend, but ensuring all ingredients are emulsified together. Use a spatula to stir the mixture around and let sit until needed.
- BAKE AGAIN: Stir the blended mixture up again and pour slowly and evenly over the hot crust (right out of the oven). Bake for another 20-25 minutes or until bars very slightly jiggle in the center (like firm Jell-o). Allow bars to cool at room temperature for 2 hours and then chill in the fridge until the lemon layer is firm, about 2 more hours.
- FINISHING: Before enjoying, sprinkle the top of the bars with powdered sugar (through a fine-mesh sieve). Slice and enjoy!
- CUTTING TIPS: Pull the parchment paper overhang to remove the entire slab of bars from the pan and place on a cutting board or surface. Run a sharp knife under hot water, dry, make one cut, and repeat this process until all the bars are cut out.
- STORAGE: Be sure to let the bars cool completely before putting them in the fridge. Cover leftover bars with plastic wrap and pop in the fridge for 4-6 days. Or freeze leftover bars. To freeze: Cut the bars out and set on a lined sheet pan, leaving room around all four edges. Place in freezer until frozen through (2-3 hours). Once frozen through, wrap each lemon bar individually with plastic wrap and store them in a large bag or container and freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 25.2 g, Protein 2.2 g, Fat 8.6 g, Cholesterol 51.3 mg, Sodium 13.3 mg, Fiber 0.3 g, Sugar 16.9 g
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
THE BEST EVER LEMON BARS
Our The Best Ever Lemon Bars is a classic Lemon Bar recipe perfected over the years until it had just the right amount of lemon flavor on top of a soft and chewy shortbread crust.
Provided by Two Sisters Crafting
Categories Brownies and Bars
Time 45m
Number Of Ingredients 10
Steps:
- Prepare a 9x13" pan. Lightly spray the pan with cooking spray and then cover the pan with parchment paper vertically. Spray the parchment paper and then cover that piece with another piece of parchment paper horizontally.
- In a bowl, combine flour, powdered sugar and corn starch.
- Cube the cold butter and add to bowl.
- With your hands or a pastry blender combine the dry ingredients until the dough in crumbly.
- Pour the crust mixture into the pan and press down evenly.
- Bake crust in a 350 degree oven for 20-25 minutes or until golden brown around the edges.
- While the crust is in the oven, make the lemon filling.
- Squeeze lemons until you have 1 cup of lemon juice.
- Zest lemons until you have 2 tablespoons of lemon zest.
- Add Eggs, Granulated Sugar and flour into a mixing bowl. Stir until smooth and fully combined.
- Add lemons and lemon zest and mix until combined.
- When crust is done, pour lemon mixture onto the crust as soon as you pull it out of the oven.
- Place the Lemon Bars back in the oven and cook for another 20-25 minutes or until the lemon filling is set.
- Allow the Lemon Bars to cool.
- Sprinkle the Bars with Powdered Sugar.
- Cut into squares.
CHEF JOHN'S LEMON BARS
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g
BEST LEMON BARS FOR A CROWD
Need more than your standard recipe for lemon bars? This makes a large pan with nice thick bars; perfect for a crowd!
Provided by Barb
Categories Desserts
Time 1h5m
Number Of Ingredients 12
Steps:
- !To Prepare the Crust
- Grease a 9X13X2" pan with butter.
- Blend butter with powdered sugar and flour and mix in a Cuisinart or by hand until dough sticks together. Press dough into the bottom of the pan.
- Bake at 350 degrees for 15 to 20 minutes until lightly colored. Remove from oven and set aside.
Nutrition Facts : ServingSize 1 grams, Calories 114 kcal, Carbohydrate 18 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 82 mg, Sugar 14 g, UnsaturatedFat 1 g
BEST LEMON BARS
These delicious lemon bars come from 'The New Best Recipe'. The filling melts in your mouth and the shortbreadlike crust is crunchy.
Provided by tigerduck
Categories Bar Cookie
Time 55m
Yield 16 bars
Number Of Ingredients 12
Steps:
- CRUST:.
- Spray a 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 9 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
- Place flour, confectioners' sugar, and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow. Sprinkle mixture into prepared pan and press firmly with your fingers into an even layer over the entire pan bottom. Refrigerate for 30 minutes.
- Adjust oven rack to the middle position and heat oven to 350 degrees. Bake crust until golden brown, about 20 minutes.
- FILLING:.
- In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add granulated sugar and whisk until just combined. Add lemon juice, zest and salt; whisk until combined, about 5 seconds. Transfer mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until curd thickens to a thin sauce-like consistency and registers 170 degrees on an instead-read thermometer, about 5 minutes. Pour curd immediately through a single-mesh stainless steel strainer set over a clean nonreactive bowl. Stir in the heavy cream; pour curd onto the warm crust immediately.
- Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Remove the bars from the pan using the foil handles and transfer to a cutting board. Cut into 2 1/4-inch squares, wiping the knife clean between cuts as necessary. Sieve confectioners' sugar over the bars, if desired.
Nutrition Facts : Calories 226.6, Fat 12.4, SaturatedFat 7, Cholesterol 145, Sodium 97.3, Carbohydrate 26.7, Fiber 0.5, Sugar 18, Protein 3.2
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.
THE BEST LEMON BARS
I got this recipe from my sister in law 20+ years ago, and since then have used it exclusively. These bars are not goopy, and have a perfect balance of sweet and tart. The crust is almost like a shortbread and is so delicate. During lemon season I make almost a pan a day and they disappear as quickly as I make them. You will not be disappointed. I use my food processor to do the work; you can use a traditional hand operated pastry blender for the crust and your blender for the filling
Provided by PhoenixReborn
Categories Tarts
Time 40m
Yield 25 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Locate an 8x8 baking dish.
- Crust: Combine the 1 cup flour, butter, and powdered sugar in the food processor. Run until mixture resembles coarse meal.
- Dump crust mixture into the pan. Distribute and press down by hand create the crust over the pan. You should create a firm, even layer of crust over the bottom of the pan, and a short edge (1/4-1/2 inch) of crust on the sides, which will help to contain the lemon filling later.
- Bake for 10-12 minutes. Prepare filling while crust bakes.
- Filling: Combine lemon juice, lemon zest, sugar, and eggs into the same food processor bowl (no need to wash between steps). Allow the processor to run the entire time the crust bakes. Upon removing crust, add the flour/baking powder mixture to the processor and mix another minute. Pour this over the top of the crust.
- Place the pan back into the oven; decrease temperature to 325. Bake for 13-18 minutes. Top should appear white with golden overtones.
- Remove from oven; cool for at least 15 minutes. Cut into squares. (I cut mine with a "Bash and Chop"- a great tool).
Nutrition Facts : Calories 86.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 26.7, Sodium 39.2, Carbohydrate 11.5, Fiber 0.2, Sugar 7, Protein 1.1
THE BEST LEMON BARS
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.
THE BEST LEMON BARS
These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!
Provided by CHEF GRPA
Categories Dessert
Time 55m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350*F.
- 2. 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.
- 3. 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.
- 4. 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.
- My Note: Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
- Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
- I tried it again using the juice of 5 lemons (a little over 2/3 cup) and the zest of two lemons. I also added 1/3 Celsius flour to compensate for the extra liquid. I also had to increase the bake time to about 24 minutes. These turned out GREAT with the extra lemon (and, of course, powdered sugar on top). I also added a dash of salt to the crust and thought it was divine. These weren't anything flashy or out of the ordinary -- just exactly what lemon bars should taste like.
Nutrition Facts : Calories 125.5, Fat 5.7, SaturatedFat 3.4, Cholesterol 34.2, Sodium 53.2, Carbohydrate 17.4, Fiber 0.3, Sugar 11.2, Protein 1.6
THE BEST LOW FODMAP LEMON BARS
Our Low FODMAP Lemon Bars feature a crisp, buttery crust (with a secret) baked to a golden hue, topped with puckery lemon filling. Classic lemon bars made low FODMAP, gluten-free and lactose-free! We love turning traditional desserts into treats that we can all share without triggering our IBS. I made umpteen versions and didn't rest until I came up with what I think is the absolute best. Bake them and see!Low FODMAP Serving Size Info: Makes 16 bars; 16 servings; serving size 1 bar
Provided by Dédé Wilson
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line an 8-inch (20 cm) square pan with parchment paper overhanging two sides and coat paper and inside of pan with nonstick spray; set aside.
- For the Crust: Whisk together the melted butter, sugar, salt and xanthan gum in a medium bowl. Stir in flour just until combined. Pat into prepared pan in an even layer.
- Bake for about 20 to 25 minutes or very light brown all over.
- For the Filling: While the crust is baking, whisk together the sugar and flour in a clean bowl, then whisk in the lemon juice. Whisk in the eggs one at a time just until combined; do not overmix or you will create air bubbles that mar the surface of your finished bars. When the crust is done, turn the oven down to 325°F (165°C), pour filling over crust and bake for about 18 to 22 minutes or until set. The edges of the filling will look firm, but the center can still have a little jiggle and wiggle as it will continue to cook when you take it out of the oven due to retained heat of the pan. Cool pan on rack.
- Bars are easier to cut if chilled for at least an hour. To cut, first lift edges of parchment to bring the bars up and out of the pan. Peel paper down to expose sides of bars. Cut into 16 squares. Bars are ready to serve or store refrigerated in an airtight container in single layers for up to 4 days. You can also dust with confectioners' sugar right before serving; use a very fine-mesh strainer to apply.
Nutrition Facts : Calories 182 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, Sodium 49 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
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.
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.
BEST LEMON BARS RECIPE
Lemon bars have the perfect balance of sweetness and acidity, and this recipe will walk you through the steps of making this tasty treat at home.
Provided by Jennine Rye,Tasting Table Staff
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 F. Grease and line a 9x14-inch baking dish or ceramic dish with parchment paper. Make sure the parchment paper fully covers the sides of the dish, so that the finished lemon bars can be easily removed.
- In a stand mixer, sift ¼ cup of sugar with 1 cup of plain flour and ¼ of salt, and then combine with ½ cup of butter until the mixture is crumbly.
- Press the mixture into the base of the prepared baking dish and make it as even as possible. Using a fork, prick the base several times and then bake this for 25 minutes.
- Meanwhile, in a stand mixer, sift together the remaining 1 cup of sugar with 3 tablespoons of plain flour. Then, mix in the 3 eggs, ½ cup of lemon juice, and ½ tablespoon of lemon zest.
- When the base is ready, remove it from the oven and drop the oven temperature slightly, to 325 F.
- Leave the base to cool for 5 minutes or so, before pouring the lemon layer over the top. Put this straight back in the oven and bake for another 25 minutes, until the lemon layer has set.
- Take the baked lemon bars out of the oven and leave them to cool completely, before transferring them to the fridge to set further, either for 4 hours or overnight.
- To serve, slice the lemon bar block into 6 even squares, dust with powdered sugar, and decorate with dried lemon slices.
Nutrition Facts : Calories 424 calories, Carbohydrate 63 g carbohydrates, Cholesterol 121 mg cholesterol, Fat 18 g fat, Fiber 1 g fiber, Protein 5 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 131 mg, Sugar 43 g, TransFat 1 g
THE BEST LEMON BARS
These bars are the best lemon bars. Made with only 7 ingredients. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family. Any time, any place this recipe is for YOU
Provided by Cookie
Categories Desserts
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside. MAKING CRUST In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended. Press into to bottom of 9 by 13 baking pan using your fingers. Bake at 350 F for 10 to 12 minutes. While the lemon crust is being baked, prepare the filling. In a medium size bowl sift sugar, baking powder and flour. Set aside. Beat 4 eggs until light using your favorite mixer. Then add sugar mixture to the eggs. Stir in using the spatula. After that add fresh lemon juice and stir until incorporated. Pour the mixture over baked crust and return to the oven. Bake for an additional 25 minutes or until set. Cool. Decorate with icing sugar. STORAGE Store in the fridge for about 5 days. Freezing: You can freeze lemon bars for 3 months.
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