LUSCIOUS LEMON BARS
"These bars are wonderful as a snack or dessert," says Marina Jines of Enid, Oklahoma. "Beware-they're habit-forming! If you don't want to eat the extras, why not share them with a neighbor or a shut-in?"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 bars.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in flour. , Press onto the bottom of an ungreased 8x4-in. loaf pan. Bake at 325° for 14-16 minutes or until set and the edges are lightly browned., For filling, in a small bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 62mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
LUSCIOUS LEMON BARS
This is from Southern Living - I increased the lemon from 1/3 cup to 1/2 cup. It might just be the type of lemons that grow on my tree - but they just weren't quite tangy enough til I made that change. Everyone LOVES these.
Provided by lindieb
Categories Bar Cookie
Time 1h5m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Combine 2 cups flour and 1/2 cup powdered sugar.
- Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13 x 9 inch pan.
- Bake at 350 for 20 to 25 minutes, or til lightly browned.
- whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust.
- Bake at 350 for 25 minutes or til set. Let cool completely on a wire rack. Cut into bars and sprinkle evenly with additional powdered sugar. (I use a sifter). Cut into squares. Store in fridge.
Nutrition Facts : Calories 198.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 74, Carbohydrate 28.6, Fiber 0.3, Sugar 19.3, Protein 2.4
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
LUSCIOUS LEMON BARS
A smaller version of the familiar recipe that makes up to 8 bars in a standard 8x4 loaf pan. As seen in Taste of Home's Cooking for 2.
Provided by Vyrianna
Categories Bar Cookie
Time 55m
Yield 8 bars, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar, gradually beat in flour. Press onto the bottom of an ungreased 8-in. x 4-in. 2-in. loaf pan. Bake at 325º for 14-16 minutes or until set and the edges are lightly browned.
- For filling, in a mixing bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 598.6, Fat 25.9, SaturatedFat 15.4, Cholesterol 166.8, Sodium 222.1, Carbohydrate 86.9, Fiber 1, Sugar 59.1, Protein 7.1
LUSCIOUS LEMON SQUARES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h25m
Yield 20 to 24 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
- In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
- Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
- For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
- Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.
LUSCIOUS LEMON TRIANGLES
A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing.
Provided by Lori
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
- Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
- Bake in preheated oven until golden brown, 15 to 20 minutes.
- Beat eggs in the bowl of a stand mixer until lightened in color.
- Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
- Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
- Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 16.3 g, Cholesterol 25.7 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 43.4 mg, Sugar 11.6 g
LUSCIOUS LEMON-RASPBERRY BARS
Found this recipe on the box of the Betty Crocker Lemon Bars. The lemon bars by themselves are great, but add the raspberry preserves and you have a real treat. Lemon bar mix is not a recognized ingredient on this site, but that is what you'll need for the recipe. It can be found with the cake mixes in the grocery store.
Provided by Mary K. W.
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F whether using metal or glass pan.
- Stir filling mix, water and eggs using a fork (a few lumps will remain); set aside.
- Press Ready-Mixed Crust (dry) in bottom of 8 or 9" square pan. Bake 12 minutes.
- Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
- Bake 35 to 4 minutes or until top begins to brown and center is set.
- Cool 10 minutes.
- Spread preserves over top. Cool completely, about 1 hour.
- Sprinkle with powedered sugar.
- For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife.
- Store covered in refrigerator.
Nutrition Facts : Calories 52.4, Fat 3.4, SaturatedFat 1.9, Cholesterol 47.5, Sodium 35.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.5, Protein 1.7
LUSCIOUS LEMON SQUARES
Steps:
- Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.
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.
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