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.
BEST DATE BARS
Date recipes are some of my favorite desserts to cook up. These date treats are very easy to bake, and one sheet of them will yield 48 good-sized bars. I sometimes add nuts, coconut or candied fruit. -Dorothy DeLeske, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 bars.
Number Of Ingredients 11
Steps:
- In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts :
LEMON-DATE BARS
These bars were inspired by a recipe from Maida Heatter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h30m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, confectioners' sugar, and salt in a bowl. Work in butter with your fingertips until combined and mixture holds together when pinched. Press crust evenly into bottom of prepared pan. Freeze 15 minutes. Bake crust until light golden brown, 20 to 25 minutes.
- Filling: Meanwhile, in a heatproof bowl, soak dates in boiling water 15 minutes. Drain, reserving liquid. Puree dates in a food processor with enough of soaking liquid (about 1/2 cup) to make a spreadable paste. (You should have about 1 1/4 cups.)
- While dates are soaking, whisk together granulated sugar, flour, and salt in a bowl. Whisk in eggs, then lemon zest and juice.
- Spread date paste evenly over baked crust. Bake 4 minutes. Reduce heat to 325 degrees, pour filling over date layer, then bake until just set, about 20 minutes more.
- Let cool on a wire rack 20 minutes. Run a paring knife around edges, then lift out of dish using parchment. Let cool completely. Dust with confectioners' sugar. Cut into squares.
DATE BARS
Steps:
- In a medium saucepan, combine the chopped dates and water. Over medium low heat, bring to a simmer and cook for 5 minutes. Add the sugar and lemon juice and stir until the sugar has dissolved. Bring back up to a boil and cook for 1 minute. Remove from the heat and allow to cool to room temperature.
- Thoroughly butter a 9 x 13 inch baking pan with 2 inch sides and line the base of it with parchment paper.
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, and salt. Mix together well with a wooden spoon, then drizzle in the melted butter and stir to moisten evenly. Spread 1/2 of this crumb mixture in the base of the pan, then cover with an even layer of the cooled date mixture. Top the date layer with another layer of the crumb mixture and bake for 30 to 35 minutes, or until the top is golden and bubbly, and the edges have begun to caramelize. Cool on a rack, to room temperature. Run a knife around the inside edge of the pan to release, and cut into 12 squares.
LEMON DATE BUBBLE BARS
A no-bake slice. Good for lunchboxes or with a coffee. Just 5 minutes in your saucepan and ice when its cool. If you are cooking for a gluten-free diet then ensure you use Gluten Free Rice Bubbles(Rice Puffs)
Provided by Jubes
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- SLICE:.
- Grease and line the base of a slice tin.
- Combine dates, butter and sugar in a large saucepan. Heat for 5 minutes-do not boil. The mixture should be smooth and pulpy. Remove from the heat.
- Add the remaining slice ingredients. Mix well and press into the prepared tin. Refrigerate until set and then top/spread with the icing.
- To make the Icing:.
- Combine all of the ingredients in a saucepan and heat on a low heat until spreadable.
Nutrition Facts : Calories 148.4, Fat 4.5, SaturatedFat 3.1, Cholesterol 7.9, Sodium 60, Carbohydrate 28.1, Fiber 1.4, Sugar 22.8, Protein 0.8
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.
LEMON, ALMOND & DATE BARS
This was originally a recipe from Good Food magazine, but I didn't have any raisins or coconut, so I subbed the almonds and dates.
Provided by Patchwork Dragon
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/fan160C/gas 4.
- Put flour,oats,sugar in bowl and rub in butter to make crumbs.
- Put into a shallow 26x18cm baking tin and press down until smooth.
- Bake for 10-15 minutes until pale gold.
- Meanwhile make the topping.
- Melt the butter and leave to cool.
- Beat the eggs in a bowl and stir in remaining topping ingredients.
- Pour over the base and bake for 20-25 minutes until the top is golden and set.
- Mark into 12 and leave to cool before cutting.
- Put the icing sugar in a bowl with lemon zest and stir in enough lemon juice to make a smooth icing.
- drizzle diagonally over each bar.
Nutrition Facts : Calories 304.1, Fat 12.8, SaturatedFat 5.4, Cholesterol 72.5, Sodium 78.1, Carbohydrate 44.2, Fiber 2.7, Sugar 30.1, Protein 5.5
DATE BARS
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 15
Steps:
- Make the crust: Preheat oven to 375 degrees. Butter a 9-by-9-inch baking pan. Line with parchment paper, leaving a 2-inch overhang. Butter parchment; set aside.
- In the bowl of a food processor, combine flour, sugar, salt, and butter. Pulse to combine. Add egg and pulse until evenly moistened. Transfer mixture to prepared pan; press into bottom (use the base of a dry measuring cup or a small offset spatula to help). Freeze for 10 minutes. Bake until lightly golden, 20 to 25 minutes.
- Make the filling: In a saucepan, combine dates, sugar, and cider. Cook over medium heat until soft and the consistency of jam. Using a hand blender, puree mixture until smooth. Stir in lemon zest. Spread mixture evenly over baked crust.
- Make the topping: In a medium bowl, whisk together oats, flour, brown sugar, salt, and cinnamon. Using your hands, work in butter to form crumbs. Evenly distribute crumbs over filling to cover. Bake until topping is golden brown and filling is set, 20 to 25 minutes. Run a paring knife around edges of pan to loosen; let cool completely in pan on wire rack. Using parchment overhang, remove from pan; cut into squares using a serrated knife.
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