CARNATION LEMON BARS
These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.
Provided by Nestlé USA
Categories Lemon Dessert Bake Summer Milk/Cream
Yield Makes 48 bars
Number Of Ingredients 14
Steps:
- Make the crust:
- Preheat oven to 350°F.
- Combine flour and powdered sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
- Bake for 20 minutes.
- Make the filling:
- Beat sweetened condensed milk and eggs in a large mixing bowl until fluffy. Beat in lemon juice, flour, baking powder, salt, and food coloring until blended. Fold in grated lemon peel; pour over crust.
- Bake until filling is set and crust is golden brown, about 20 to 25 minutes. Cool in pan on wire rack. Refrigerate for 2 hours.
- Cut into bars; sprinkle with powdered sugar.
- This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.
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.
SECRET INGREDIENT LEMON BARS
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 15 to 20 bars
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
- Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
- In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
- Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.
CARNATION® LEMON BARS
Lemon bars generate thoughts of tall glasses of icy lemonade on a sweltering day. What better baked good to offer with cold or hot drinks than mouth-watering lemon bars.
Provided by Allrecipes Member
Time 2h55m
Yield 48
Number Of Ingredients 12
Steps:
- PREHEAT oven to 350 degrees F.
- FOR CRUST COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13x9-inch baking pan.
- FOR FILLING BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust.
- BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 10.5 g, Cholesterol 27.8 mg, Fat 5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 62.5 mg, Sugar 6.1 g
CARNATION® LEMON BARS
Lemon bars generate thoughts of tall glasses of icy lemonade on a sweltering day. What better baked good to offer with cold or hot drinks than mouth-watering lemon bars.
Provided by Allrecipes Member
Time 2h55m
Yield 48
Number Of Ingredients 12
Steps:
- PREHEAT oven to 350 degrees F.
- FOR CRUST COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13x9-inch baking pan.
- FOR FILLING BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust.
- BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 10.5 g, Cholesterol 27.8 mg, Fat 5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 62.5 mg, Sugar 6.1 g
CARNATION BREAKFAST BARS COPYCAT RECIPE
Make and share this Carnation Breakfast Bars Copycat Recipe recipe from Food.com.
Provided by nicoleingermantown
Categories Breakfast
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all dry ingredients then add Karo syrup and mix thoroughly.
- Line a small pan with wax paper and pack the mixture firmly into pan.
- Melt milk chocolate and spread over top of mixture and refridgerate until firm. At least one hour.
Nutrition Facts : Calories 968.4, Fat 51.5, SaturatedFat 27.1, Cholesterol 29.4, Sodium 134.2, Carbohydrate 112.5, Fiber 8.6, Sugar 76.5, Protein 18.5
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