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.
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
LEMON THYME BARS
This three-layer bar makes a satisfying and sweet dessert. The buttery, thyme-speckled crust is a perfect foundation for a zesty lemon filling.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. For the Crust, mix flour, confectioners' sugar, thyme and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resemble coarse crumbs. Reserve 1/3 of crumb mixture (about 1 cup). Pat remaining crumb mixture into greased foil-lined 13x9-inch baking pan. Bake 15 to 18 minutes or until crust is lightly browned. Remove from oven.
- For the Filling, mix granulated sugar, flour, ginger and baking powder in large bowl. Add lemon juice, eggs and lemon peel; whisk until blended. Pour lemon filling over warm baked crust. Sprinkle reserved crumb mixture over top.
- Bake 20 to 25 minutes longer or until filling is set and golden. Cool in pan on wire rack.
- Sprinkle with confectioners' sugar or drizzle with Lemon Glaze, if desired. Cut into bars to serve.
Nutrition Facts : Calories 172 Calories
LEMON BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 20 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
- Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
- For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
LEMON THYME (OR ROSEMARY) BARS
Adapted from Giada de Laurentiis, with a minor tweak or two. Traditionally, it calls for fresh lemon thyme, but feel free to use fresh rosemary, as it pairs with lemon equally as well. When serving, drizzle with limoncello for an extra special treat and lemon kick!
Provided by Citruholic
Categories Bar Cookie
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- Place oven rack in center of oven. Preheat to 325. Butter and flour an 8x8 glass baking dish.
- FOR THE BARS:.
- in a small bowl combine flour, thyme (or rosemary), lemon zest and salt. Set aside. Using a stand mixer with paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Using damp fingers, press the dough into prepared pan. Baked for 30 minutes until golden. Cool 30 minutes.
- FOR THE GLAZE:.
- In small bowl, whisk lemon juice with powdered sugar until smooth. Spoon glaze over the cooled crust. Allow glaze to harden, at room temperature, for about an hour.
- Using a metal spatula, or run a knife around the edge, remove the crust from the pan. Cut into 1/2 inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 109.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 113.8, Carbohydrate 13.8, Fiber 0.2, Sugar 7.5, Protein 0.9
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- Prepare the filling: combine the dry ingredients in a medium bowl. In a separate bowl whisk together the zest, lemon juice and eggs. Whisk the wet and dry together until well blended.
- Pour the filling over the warm crust. Sprinkle the remaining crust mixture over the top and bake for 25 minutes. Let cool.
- Prepare the glaze by mixing the lemon juice, zest and powdered sugar until smooth. Drizzle over the bars.
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