Mamas Lemon Bars Food

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

THE BEST LEMON BARS

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.

MOM'S LEMON BARS

Steps:

• Mix the first 4 ingredients and press into the bottom of a 9x13 pan.
• Bake at 350F for 20 minutes.
• Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. Remove pan from oven and pour filling over the top.
• Bake for 25 more minutes or until they start to brown at the edges.
• Sprinkle with powdered sugar when they come out of the oven, cool.
• Cut into squares and serve.

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.

LIGHT LEMON BARS

Steps:

• Preheat oven to 350°.
• In large bowl, stir together flour and powdered sugar.
• Using a pasty cutter, cut in cream cheese and oil until crumbly.
• Press mixture into bottom of an 8-inch square baking pan.
• Bake 20 minutes or until light golden in color.
• In a mixing bowl, beat eggs with sugar and lemon peel until smooth.
• Whisk in flour, baking powder, salt, and finally lemon juice.
• Pour into the hot crust and bake 20 minutes, or until the top is golden brown and set.

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.