SNOW DUSTED LEMON BARS
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
- Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 55 milligrams, Carbohydrate 19 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
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.
LEMONY LAYER BARS
One of my favorite cakes is a white chocolate cake with coconut lemon filling, dark chocolate frosting and almonds. This version of a seven-layer bar combines all those flavors into an easy-to-eat treat. Using soda cracker crumbs makes the bars a little different. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips., In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 98mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY LAYERED LEMON SQUARES
Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
- Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.855 g, Sugar 0 g, Protein 3 g
LEMON SNOWDRIFT BARS
Betcha can't eat just one of these decadent, rich yet refreshing dessert bars! Melt in your mouth, deliciously yummy treats! Very easy, no-bake recipe.
Provided by Chef Beek
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- For Base:.
- Melt butter over low heat in medium saucepan.
- Add beaten eggs, sugar and coconut.
- Cook over very low heat, stirring frequently, until thickened, about 10 minutes.
- Remove from heat and stir in vanilla.
- Add graham crumbs and nuts and stir to combine.
- Fold in marshmallows.
- Spread in a buttered 9 inch square pan.
- Chill until firm, about 45 minutes, then frost with Icing.
- Lemon Buttercream Icing:.
- In medium bowl, beat butter until soft and fluffy with hand mixer.
- Alternately blend in sugar and lemon juice gradually.
- Add milk or cream and continue beating until icing is white and creamy.
- You may need to add a little more lemon juice to get the right consistency. You want a fairly thick, but spreadable, creamy icing.
- Spread icing on cooled base.
- Refrigerate another 30 minutes until icing is set, and cut into 1 inch squares.
Nutrition Facts : Calories 131, Fat 6.4, SaturatedFat 3.4, Cholesterol 22, Sodium 61.8, Carbohydrate 18.1, Fiber 0.4, Sugar 14.9, Protein 1.1
MRS. FIELD'S TRIPLE-LAYERED LEMON BARS
Make and share this Mrs. Field's Triple-Layered Lemon Bars recipe from Food.com.
Provided by aliono
Categories < 4 Hours
Time 2h
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325.
- Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
- Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
- Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
- Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
- Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
- Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.
Nutrition Facts : Calories 338.6, Fat 18.1, SaturatedFat 10.9, Cholesterol 126.8, Sodium 133.2, Carbohydrate 41.1, Fiber 0.3, Sugar 31.2, Protein 4
LEMON ICE CREAM BARS
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 9 bars
Number Of Ingredients 12
Steps:
- Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.
- Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
- Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
- Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.
LEMON SNOW BARS
I got this recipe from a co-worker many years ago. She always brought these to our office luncheons.
Provided by Judy Garcia
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Stir together flour and powdered sugar; cut in butter until mixture clings together. Pat into 8-inch square pan. Bake for 10-12 minutes until just golden brown.
- 2. Beat eggs; add sugar and lemon juice. Beat until thick and smooth. Add 2 Tbsp. flour and baking powder. Pour over baked layer. Bake at 350° for 20-25 minutes. Sift powdered sugar over.
- 3. Cool, cut into bars. Makes 16 (2x2") squares.
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
LAYERED LEMON SNOW BARS
Gram ma used to make these as a special treat for me and I STILL love 'em
Provided by Robbie White
Categories Cookies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees Fahrenheit. In a bowl, combine crust ingredients. Mix on low speed mixer until well blended. Pat into an ungreased 8 inch square pan. Bake on 350 degree oven for 15-20 minutes or until golden brown on the edges.
- 2. Meanwhile, prepare the filling. Pour over partially baked crust. Return to oven and continue baking for 18-20 minutes or until filling is set. Remove from oven and cool slightly.
- 3. Pour melted canned vanilla icing on top, spreading evenly over filling. Allow to cool completely.
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