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
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.
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
A bright pop of citrus makes everything taste like sunshine, so it's no wonder that these Luscious Lemon Squares have become such a popular treat. Refreshing, sweet and just a little tart, lemon square bars are an easy-but-classic dessert. You'll want to keep this simple recipe for lemon squares handy so that you'll be able to whip up some beautiful sweets whenever the occasion calls for it.
Categories Dessert
Time 2h
Yield 25
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
- Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
- Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Square, Sodium 70 mg, Sugar 10 g, TransFat 0 g
LUSCIOUS LITTLE LEMON BARS
MMMMMMMM these are luscious alright! Great lemony flavour on a shortbread crust, nice and chewy too! MAKE THEM! hehe.
Provided by Le Beast
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre- heat the oven to 350°F.
- Stir flour and sugar together.
- Cut in butter till small crumbs, and press into small glass baking dish.
- Bake 20 minutes At almost the end of the crust baking time, beat the eggs till smooth.
- Add the sugar.
- Beat.
- Stir in the lemon zest and the juice.
- Blend in the flour and baking powder, and finally the coconut.
- Mix well.
- Pour over the crust.
- Return to the oven and bake 20-25 mins or untill light brown.
- When cooled, cut.
- Keep refrigerated.
Nutrition Facts : Calories 326.6, Fat 15, SaturatedFat 9.5, Cholesterol 83.4, Sodium 57.5, Carbohydrate 45.8, Fiber 0.8, Sugar 31.5, Protein 3.7
LUSCIOUS LEMON BARS
A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!
Provided by Jennifer Segal
Categories Desserts
Time 1h20m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 350°F.
- Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
- Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
- Bake the crust until lightly golden, 15 to 20 minutes.
- In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
- When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
- To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
- Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners' sugar before serving.
- Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.
Nutrition Facts : ServingSize 1 large square, Calories 306, Fat 11 g, Carbohydrate 50 g, Protein 4 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 140 mg, Cholesterol 80 mg
LEMON BARS
Categories Egg Dessert Bake Vegetarian Kid-Friendly Quick & Easy Lemon Spring Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
LUSCIOUS LEMON BARS
Make and share this Luscious Lemon Bars recipe from Food.com.
Provided by ThatJodiGirl
Categories Bar Cookie
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together butter, 2 cups flour and powdered sugar.
- Grease 9x13-inch baking dish, pat dough mixture into pan.
- Bake 15 minutes at 350°F.
- Beat remaining ingredients.
- Pour over top and bake 25 minutes at 350°F.
- While still hot, sprinkle powdered sugar on top of it.
Nutrition Facts : Calories 394.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 109, Sodium 94.1, Carbohydrate 68.6, Fiber 0.8, Sugar 46.4, Protein 5.6
LEMON BARS
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
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LUSCIOUS LEMON BARS - THE STAY AT HOME CHEF
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4.8/5 (23)Total Time 1 hr 5 minsCategory DessertCalories 248 per serving
- In a medium-sized mixing bowl use a pastry cutter to combine the butter, 1/2 cup sugar, and 2 cups flour, or use a food processor. Press this dough into the bottom of the 9x9 pan. Bake for 15 minutes.
- Five minutes before the crust is done baking, mix together the 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.
- Gently pour the lemon mixture over the baked crust and return to the oven and bake until lemon layer is set, about 40-50 minutes.
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