CLASSIC LEMON BARS
These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Provided by Danielle
Categories Dessert
Time 5h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
- Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
- Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
- Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
- Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
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
LEMON BARS
These slices of zesty lemony goodness are hard to resist
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Makes 12-15
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
- Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.
Nutrition Facts : Calories 278 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CLASSIC LEMON BARS
These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I'm sure they'll be a hit at your home. —Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 99mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
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
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.
CLASSIC LEMON BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
- Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
LEMON BARS
Make this perfectly sweet and tangy dessert for your next picnic or party. The shortbread crust, fresh lemon and sugar turn into a simple but divine treat. This is great recipe to have on hand when you're short on time.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 °F. Lightly grease 9x13x2-inch pan.
- Make the crust by combining 2 cups flour, confectioner's sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioner's sugar to keep the dough from sticking to your fingers. Bake for 15-20 minutes.
- Meanwhile, to make the filling, mix the eggs, granulated sugar, 6 tablespoons flour and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
CLASSIC LEMON BARS
If you like lemon flavor, this is the recipe for you. Super lemony, light and refreshing dessert. Huge crowd favorite, so much so, I get requests for parties and camping trips to make these. These are your classic rendition of lemon bars. For parties, I like to cut these into smaller 1 inch squares. For gluten-free, just switch...
Provided by Darci Juris
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. For the crust - Preheat the oven to 350 degrees F.
- 2. Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
- 3. In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
- 4. Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
- 5. Bake until the crust is golden brown, about 25 minutes.
- 6. For the filling - While the crust is baking, prepare the filling.
- 7. Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
- 8. Add the lemon juice and zest, and mix well.
- 9. When the crust is done, remove from oven, and reduce oven to 300 degrees F.
- 10. Pour the filling over the warm crust and return to the oven.
- 11. Bake until the filling is just set, approximately 30 minutes.
- 12. Remove from oven when done, and let cool on a wire rack.
- 13. Move dish to refrigerator and cool until firm, at least 2 hours or more.
- 14. When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
- 15. Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.
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- PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
- CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
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