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
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
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.
EASY LEMON BARS
Make lemon bars a breeze with our Easy Lemon Bars recipe. You'll love the tanginess of our recipe and you don't have to be an expert baker to make them! Try making these Easy Lemon Bars for the next bake sale or for dessert tonight.
Provided by My Food and Family
Categories Spring 2019
Time 4h50m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat butter and 1/2 cup granulated sugar in large bowl with mixer until light and fluffy. Gradually add 2 cups flour, mixing well after each addition. Press onto bottom and 1/2 inch up sides of prepared pan. Refrigerate 30 min.
- Heat oven to 350°F. Bake crust 15 to 20 min. or until lightly browned.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Add remaining granulated sugar, remaining flour, eggs, lemon zest and juice; whisk until blended. Pour over crust.
- Bake 25 to 30 min. or just until center of filling is firm. Cool completely.
- Refrigerate 2 hours or until chilled. Use foil handles to remove dessert from pan before cutting into bars. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 65 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 3 g
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
GARDEN CLUB LEMON BARS
This is my favorite lemon bars recipe, which I originally copied out of my mother's old Garden Club cookbook, hence the name. I have been making this recipe since I was a little girl and I have always loved it. I have made these so many times over the years and have not really ever felt the need to improve on it. However, when I was a girl I did used to use dried bottled lemon zest(yikes), since I wasn't allowed to use the razor sharp grater. I use the real thing now that I am an adult. I have to admit that I do still usually use the bottled RealLemon lemon juice rather than fresh to this day - in fact, I buy it specifcally for these bars. There is something very nostalgic to me about that green jar of bottled juice, that it just doesn't seem fitting to use anything else. :)
Provided by HeatherFeather
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine crust ingredients until mixture resembles crumbs using a pastry blender or a couple of butter knives.
- Press into a greased and floured 8" square glass baking pan using your fingers- press it so that the entire bottom of the pan is covered evenly.
- Bake partially for 15 minutes, then remove from the oven.
- While the crust is prebaking, combine the filling ingredients and pour over the warm crust.
- Bake for about 15-20 minutes or until lightly browned- do not overbake.
- Let cool completely.
- Once cool, sift powdered sugar over the top- you may need more or less to taste.
- I like mine to look like they've been covered with a snow.
- Slice into bars and serve.
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- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease foil; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of prepared pan. Bake for 18 to 20 minutes or until edges are golden.
- Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set. Cool completely in pan on a wire rack. Grasping foil overhang, lift from pan. Cut into bars. Right before serving, sift powdered sugar over tops. Cover and store in the refrigerator.
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- 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 x 13 x 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.
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- Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper (for easier removal) or spray it with cooking spray.
- For the crust, combine butter, flour, and powdered sugar until combined. You can use a food processor or mixer for this until it comes together. It may seem dry at first but it will come together. Press into the bottom of the pan and bake for 13-15 minutes.
- For the filling, mix the sugar, baking powder, flour, eggs, lemon juice, and lemon zest until combined. Beat for 2-3 minutes. Poor over crust and bake for 23-25 minutes or until filling is set. Remove from oven and let cool. Sprinkle with powdered sugar for serving.
- Store in the refrigerator. Before serving remove from fridge for about 10 minutes to let the crust soften. Makes about 20 bars.
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From bakersroyale.com
5/5 (1)Category Bars And Cookie BarsServings 9Estimated Reading Time 2 mins
- To make crust: Cream the butter and sugar in a bowl of an electric mixer fitted with the paddle attachment until light and creamy. Add in flour and salt and mix on low until just combined. 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 for at least 30 minutes. Bake crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- To make filling: In a bowl, whisk the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over crust and bake for about 30 to 35 minutes or until the filling is set. Let cool to room temperature.
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