Lemon Bars Lite Food

THE BEST LEMON BARS

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.

CHEF JOHN'S LEMON BARS

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

EASY LEMON BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 20-22 minutes or until light brown; remove from oven.
• Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust.
• Continue baking 15-20 minutes or until filling is set and bars are light brown around edges. Cool completely.
• Sprinkle bars with powdered sugar. Cut into bars.

LEMON BARS LITE

Steps:

• Preheat oven to 350°.
• Spray a 9 x 13" pan with cooking spray and set aside.
• Prepare pudding according to directions on box.
• Let pudding set up.
• After pudding is set stir in dry lemon Jello.
• Mix dry angel food cake mix into above ingredients and stir together.
• Pour into prepared pan and bake for about 35 minutes.
• Check with toothpick test.
• Cool and sprinkle with powdered sugar through a sieve.

LEMON BARS

Steps:

• PREP: Line a CERAMIC 9x13-inch pan (don't use a metal pan -- it will make the bars taste metallic) with parchment paper, leaving an overhang of paper for easy bar removal. Lightly spray the pan with nonstick spray and set aside.
• SHORTBREAD CRUST: In a stand mixer with a whisk attachment (or use a bowl and hand mixer), beat together the room temperature butter and 1/2 cup white sugar. Beat until smooth and creamy, about 2-4 minutes. Scrape the edges of the bowl as needed. Then add in 3/4 teaspoon salt, 1 teaspoon vanilla bean paste, and 2 cups of flour. Beat until a thick dough forms, scraping the sides as needed. (Dough too soft? Add 1-3 additional tablespoons flour.)
• CRUST CONT.: Transfer dough from bowl to prepared pan and press evenly on the bottom of the pan and a little up the sides (about 1/2-inch). Take your time, ensuring the dough is in an even layer and touching every bit of the edge of the pan so the lemon filling doesn't seep through. Then, place pan in the freezer for 15 minutes to allow crust to firm up a bit. Meanwhile, preheat the oven to 350 degrees F. After 15 minutes, remove crust from freezer and again press all the edges to the pan making sure the seal is 100% tight. Bake crust fully preheated oven for 22-25 minutes or until lightly golden brown at the edges.
• LEMON PREP: Meanwhile, microwave lemons for 15 seconds. Remove, and knead against the counter with your hand. (These two steps help to get your lemons super juicy.)
• LEMONS: Very finely zest a lemon to get 2 teaspoons lemon zest. (Be careful to avoid the white pith of the lemons-- that will make your bars bitter.) Juice the lemons until you have 2/3 cup of lemon juice.
• BLENDER: To a high-powered blender, add remaining 1-1/2 cups white sugar and lemon zest. Pulse just to break down the zest, about 5-8 times. Do not overblend or you'll get powdered sugar! Then add remaining 3 tablespoons flour, 2/3 cup lemon juice, remaining 1/4 teaspoon salt, 4 large eggs, 1/3 cup heavy cream, and 1/4 teaspoon lemon extract (if using). Blend for 20 seconds or until just incorporated-- again, being careful to not over-blend, but ensuring all ingredients are emulsified together. Use a spatula to stir the mixture around and let sit until needed.
• BAKE AGAIN: Stir the blended mixture up again and pour slowly and evenly over the hot crust (right out of the oven). Bake for another 20-25 minutes or until bars very slightly jiggle in the center (like firm Jell-o). Allow bars to cool at room temperature for 2 hours and then chill in the fridge until the lemon layer is firm, about 2 more hours.
• FINISHING: Before enjoying, sprinkle the top of the bars with powdered sugar (through a fine-mesh sieve). Slice and enjoy!
• CUTTING TIPS: Pull the parchment paper overhang to remove the entire slab of bars from the pan and place on a cutting board or surface. Run a sharp knife under hot water, dry, make one cut, and repeat this process until all the bars are cut out.
• STORAGE: Be sure to let the bars cool completely before putting them in the fridge. Cover leftover bars with plastic wrap and pop in the fridge for 4-6 days. Or freeze leftover bars. To freeze: Cut the bars out and set on a lined sheet pan, leaving room around all four edges. Place in freezer until frozen through (2-3 hours). Once frozen through, wrap each lemon bar individually with plastic wrap and store them in a large bag or container and freeze for up to 3 months.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

EASY LEMON SQUARES COOKING LIGHT

Steps:

• Preheat oven to 350 degrees.
• To prepare crust: beat sugar and butter until creamy.
• Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
• Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
• To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
• Beat until well blended.
• Pour mixture over crust, bake for 20-25 minutes.
• Let cool on wire rack, sift powdered sugar on top.

LEMON BARS RECIPE

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.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

LIGHT LEMON BARS

Steps:

• Preheat oven to 350°.
• In large bowl, stir together flour and powdered sugar.
• Using a pasty cutter, cut in cream cheese and oil until crumbly.
• Press mixture into bottom of an 8-inch square baking pan.
• Bake 20 minutes or until light golden in color.
• In a mixing bowl, beat eggs with sugar and lemon peel until smooth.
• Whisk in flour, baking powder, salt, and finally lemon juice.
• Pour into the hot crust and bake 20 minutes, or until the top is golden brown and set.

EASY LEMON BARS RECIPE

Steps:

• Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
• To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
• Add the melted butter and vanilla extract and stir to combine completely.
• Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it's even.
• Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
• To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don't over mix.
• Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
• Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they'll last for 5-6 days.

LEMON BARS

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.

2 INGREDIENT LEMON BARS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and thoroughly oil or spray your 9 x 13 baking dish with non-stick cooking spray.
• In a large mixing bowl, combine the angel food cake mix with the lemon creme pie filling. Mix just until the cake mix is incorporated into the lemon creme (or lemon curd), as you don't want to over-mix the batter.
• Transfer the lemon batter to your prepared baking dish, and use a spatula to smooth the top. Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until the top is lightly golden browned and an inserted tooth pick comes out with minimal crumb (but no batter clinging to the tooth pick).
• Remove the lemon bars from the oven when done and place on a wire cooling rack to cool completely before slicing and serving. Dust with confectioners sugar, if desired.