LUSCIOUS LEMON BARS
A smaller version of the familiar recipe that makes up to 8 bars in a standard 8x4 loaf pan. As seen in Taste of Home's Cooking for 2.
Provided by Vyrianna
Categories Bar Cookie
Time 55m
Yield 8 bars, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar, gradually beat in flour. Press onto the bottom of an ungreased 8-in. x 4-in. 2-in. loaf pan. Bake at 325º for 14-16 minutes or until set and the edges are lightly browned.
- For filling, in a mixing bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 598.6, Fat 25.9, SaturatedFat 15.4, Cholesterol 166.8, Sodium 222.1, Carbohydrate 86.9, Fiber 1, Sugar 59.1, Protein 7.1
DELUXE LEMON BARS
The best lemon bars I have ever had! I have to make these very often because my family and customers clamor for them, I can barely keep up with the demand!
Provided by pammyowl
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Mix crust ingredients in a food processor, or by hand. Press down evenly into a parchment lined 9 x 13" pan. Bake for 20 mn.
- Mix filling ingredients, pour over the hot crust. Bake an additional 20-25 mn. or until set.
- Cool completely, dust with powdered sugar.
Nutrition Facts : Calories 153.9, Fat 6.4, SaturatedFat 3.9, Cholesterol 38.5, Sodium 66.4, Carbohydrate 22.8, Fiber 0.2, Sugar 15.9, Protein 1.8
MOM'S BLENDER LEMON BARS DELUXE
Make and share this Mom's Blender Lemon Bars Deluxe recipe from Food.com.
Provided by Morrisseyist
Categories Bar Cookie
Time 1h
Yield 30 bars, 30 serving(s)
Number Of Ingredients 8
Steps:
- Sift together 2 cups of flour and icing sugar. Cut in butter until mixture clings together. Press into 13x9 inch baking pan. Bake at 350 until lightly browned, aprox. 20-25 minutes.
- Put eggs, sugar, and lemon juice in blender. Blend until thick and smooth. Sift 1/4 cup of flour with baking powder. Add to blender and blend to combine. Pour over crust. Bake at 350 for 25 minutes.
- Sprinkle with additional icing sugar. Cool in refrigerator. Cut into bars.
Nutrition Facts : Calories 158.3, Fat 6.9, SaturatedFat 4.1, Cholesterol 44.5, Sodium 59.2, Carbohydrate 22.8, Fiber 0.3, Sugar 15.4, Protein 1.9
THE BEST LEMON BARS YOU WILL EVER EAT
This recipe comes from a friend of my mom. My fiance and I credit this recipe for getting us into our current home-I bribed my landlord with a batch when we turned in the rent application!! No one I know has ever tasted better lemon bars.
Provided by PBShakes
Categories Bar Cookie
Time 1h
Yield 15-20 bars
Number Of Ingredients 8
Steps:
- Crust:.
- Mix 2 cups flour and powdered sugar. Cut in the butter then use your hands to knead it into a moist ball. Line a 9x13 pan with parchment paper and brush with melted butter. Pat the dough into an even layer at the bottom of the prepped pan. Bake at 350 for 20-25 minutes.
- While crust is baking mix: eggs, granulated sugar, remaining flour, lemon juice and salt.
- Pour over baked crust. Bake for 20 min more. If it's still a little loose in the middle turn off the oven, open the door for one minute to allow heat to escape then close it and leave in cooling oven for another 5-10 minutes until it has set.
- Remove from oven. Using the parchment as a sling carefully move uncut bar to a cutting surface. Cut immediately into squares with a long sharp knife (run knife under hot water before and between cuts) and sprinkle with sifted powdered sugar (optional). Allow to cool.
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DELUXE LEMON BARS | BETTER HOMES & GARDENS
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4.2/5 (17)Total Time 1 hr 5 minsServings 30Calories 147 per serving
- Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, leaving about 1 inch of foil extending over the ends. In a large bowl, stir together the 2 cups flour and the 1/2 cup powdered sugar. Add butter and beat with an electric mixer on low to medium speed just until mixture begins to cling together. Press into the bottom of prepared baking pan. Bake about 25 minutes or until lightly browned.
- In a medium bowl, beat eggs with a whisk; whisk in granulated sugar and lemon juice until well mixed. Whisk in the 1/4 cup flour and the lemon peel. Pour over baked crust.
- Bake about 20 minutes more or until edges begin to brown and center is set. Cool in pan on a wire rack. Remove bars from pan, using the overlapping foil to lift from pan. Sift additional powdered sugar over top. Cut into bars or into 21 3/4-inch diamonds. Store, covered, in refrigerator.
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