Lemon Curd Squares Food

LEMON BARS

Steps:

• Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
• Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
• Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
• Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners' sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
• Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners' sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners' sugar before serving.

LEMON CURD BARS

Steps:

• Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
• Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
• Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

LEMON CURD BARS WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
• Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
• Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
• Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

EASY LEMON CURD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

LEMON SQUARES

Steps:

• Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.

LEMON SQUARE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
• Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
• Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

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.

BEST EVER LEMON BARS

Steps:

• Preheat oven to 325 degrees F. Line a 9 x 9-inch baking pan with foil or parchment. Coat lightly with nonstick cooking spray; set aside.
• In a large bowl, or in the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. With your fingers, or with the electric mixer, mix in flour until incorporated. If using the mixer, add flour in 2 parts.
• Pat dough evenly into prepared pan. Bake for 30 minutes, or until edges are lightly browned and top is pale golden.
• Remove shortbread from oven. Lower oven temperature to 300 degrees F. Pour lemon curd on top of shortbread, smooth out, and return to the oven for 30 minutes.
• Cool completely in the pan on a wire rack. Refrigerate pan for 30 minutes to set curd completely before cutting into bars.
• Once cool, using foil/parchment overhang, lift lemon shortbread from pan. Sprinkle with powdered sugar and cut into bars. Top with fresh berries, if desired.
• Enjoy!

LEMON SQUARES

Steps:

• Preheat oven to 350°F degrees.
• Butter 13x9x2-inch baking pan.
• In food processor combine 2 cups flour, butter pieces, 1/2 cup powdered sugar and the coconut.
• Process until moist clumps form.
• Press onto the bottom of the prepared pan.
• Bake about 20 minutes, until edges are golden.
• In a large bowl, whisk together 2 cups sugar, eggs, lemon juice, baking powder and the remaining 1/4 cup flour until well blended.
• Pour over hot crust.
• Bake until topping is set and light brown, about 25 minutes.
• Cool in the pan on a wire rack.
• Cut into squares and dust tops with powdered sugar.
• Can be made 1 day ahead.
• Cover with plastic wrap.
• Makes 36 squares.

EASY LEMON CURD BARS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Lightly coat an 8x8 inch baking pan with non-stick cooking spray. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy.
• In another bowl combine the flour, baking soda, and salt.
• Gradually add the flour mixture to the creamed butter mixture and mix well.
• Set aside 1/2 cup of the dough mixture for the topping. Press the remaining into the bottom of the prepared baking dish.
• Bake for 10 minutes or until the edges are lightly browned.
• Cool on a wire rack for 10 minutes.
• Spoon the lemon curd over the cooled crust.
• In a small bowl combine the coconut, almonds, and reserved dough mixture.
• Sprinkle over the lemon curd. Bake for 15 minutes. You will know the lemon bars are done when the topping is a golden brown color.
• Cool completely on a wire rack.
• Dust with powdered sugar, if desired.
• Cut into bars to serve.

LEMON CURD SQUARES

Steps:

• Mix 1st three.
• Press into an 8" square pan.
• Bake at 350 for 20 minutes.
• Meanwhile, mix all the rest.
• Pour over hot crust.
• Bake 25 more minutes.
• Chill.
• Sprinkle with confex sugar when cold.

LEMON CURD

Steps:

• Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.