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.
LEMON SQUARES I
These bars are perfect on a hot summer day.
Provided by Amanda Regis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.4 g, Cholesterol 51.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 23.4 mg, Sugar 19.6 g
LEMON WALNUT BARS
Make and share this Lemon Walnut Bars recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 15
Steps:
- For crust: Position rack in center of oven and preheat to 350°F.
- Mix first 4 ingredients in a bowl, add butter and walnuts and cut in using fingertips until mixture forms coarse crumbs.
- Firmly press crumbs on bottom of 9-inch square baking pan.
- Bake crust until golden-brown, about 20 minutes.
- Cool while preparing filling.
- Maintain oven temperature.
- For filling: Whisk ¾ cup sugar, eggs and peel in medium bowl until light and fluffy.
- Whisk in lemon juice, flour and soda.
- Pour over crust.
- Bake until just set and edges are lightly-browned, about 12 minutes.
- Sprinkle chopped walnuts over.
- Cut into squares, sift icing sugar over, and top each square with a walnut half.
Nutrition Facts : Calories 157.8, Fat 7.1, SaturatedFat 3.1, Cholesterol 37.9, Sodium 71.5, Carbohydrate 22.4, Fiber 0.5, Sugar 15.5, Protein 2.2
CHEWY WALNUT PAN BARS
These rich nutty bars from Tori Dunton are so tasty, we doubled her recipe to serve a crowd! "Our family has been making these yummy treats for years," writes the Acme, Pennsylvania cook. "We especially like to eat them with a dish of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
WALNUT BARS
Walnuts grow everywhere in California! I grew up on a "walnut acre" and love them. When I use walnuts, I always think back to my family and harvest time. I hope you enjoy these bars as much as we do. -Chante Jones, Alturas, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until edges are lightly browned., For filling, in a small bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. , Bake for 25 minutes or until filling is golden brown. Cool on a wire rack., Combine confectioners' sugar and enough lemon juice to achieve desired consistency; spread over filling. Let stand until set before cutting.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
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