Love The Mama Lemon Bars Food

MAMA'S LEMON BARS

Steps:

• Preheat oven to 350 degrees.
• Using a mixer, mix together first three ingredients and press into a 9x13 inch pan then bake for 20 minutes.
• Mix remaining ingredients and pour over hot crust, then bake for 20 minutes.
• Sprinkle with powdered sugar and chill.

FINALLY! LEMON BARS THAT I LOVE!

Steps:

• Preheat oven to 350 degrees.
• Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray.
• In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk.
• With pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly into bottom.
• Bake 15-17 minutes until lightly browned.
• Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes.
• Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour.
• Beat until blended, scraping sides and bottom of bowl occaisionally.
• Pour filling over warm crust.
• Bake 15 minutes, or until filling is just set and golden around the edges.
• Transfer pan to wire rack.
• Sift powdered sugar (1 Tbl.-1/4 cup) on top over warm filling.
• Cool completely in pan on wire rack.
• When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface.
• When cool, cut into bars.
• Makes 24-36 bars.

MAMA'S LEMON SOUR COOKIE BARS

Steps:

• Preheat the oven to 350°.
• Mix the flour and butter together until it resembles a very fine crumb.
• Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
• Bake for 10 minutes at 350°.
• Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
• Spread this mixture onto the baked crust as soon as you take it from the oven.
• Return the pan to the oven and bake for an additional 20 minutes at 350°.
• Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
• Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
• Cool completely before cutting into squares.
• Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
• (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
• Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.

LOVE THE MAMA LEMON BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.
• Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
• Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.