Lemon Snowdrift Bars Food

THE BEST LEMON BARS

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 SNOWDRIFT BARS

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.

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.

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.

SNOWDRIFT BARS

Steps:

• Melt butter, add sugar, lightly beaten eggs and coconut. Cook over low heat until thickened.
• Remove from heat, add vanilla and cool.
• Add remaining ingredients, spread in a 9 inch pan and chill.
• When cooled, frost with cream cheese icing.
• ICING: Blend the cream cheese, butter and vanilla, beat til smooth and creamy. Add in the icing sugar, more if needed for desired consistency. Spread the amount of icing you wish to use for the cake and refrigerate the rest, find the extra icing great to have on hand to ice muffins or cupcakes.
• Cooking time includes chilling time.