My Moms Lemon Bars Are Better Than Your Moms Lemon Bars Food
MOM'S LEMON BARS
These are the best lemon bars I've ever had. The key to these is the butter/shortening combo in the crust, you must use both, do not substitute one for the other.
Provided by Miss Erin C.
Categories Bar Cookie
Time 1h
Yield 20 bars, 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 4.5, Cholesterol 49.4, Sodium 55.3, Carbohydrate 32.9, Fiber 0.3, Sugar 23.1, Protein 2.6
MY MOM'S LEMON BARS ARE BETTER THAN YOUR MOM'S LEMON BARS
Make and share this My Mom's Lemon Bars are Better Than Your Mom's Lemon Bars recipe from Food.com.
Provided by ..tiffany..
Categories Dessert
Time 48m
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Mix crust ingredients together.
- Pat mixture into a 9x13-inch pan.
- Bake 20 minutes at 350°F.
- While crust is baking, combine these filling ingredients first: beaten eggs, sugar, and lemon juice.
- Gradually add flour and baking powder to the mixture.
- Mix well until "frothy".
- Immediately after taking crust out of oven, pour in filling.
- Bake 20-25 minutes at 350°F
- Tip: Watch filling at 20 minutes - it should turn a little brown spotted on top, but not a lot.
- Sprinkle with powdered sugar when cool.
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THE BEST LEMON BARS RECIPE | MOM ON TIMEOUT
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5/5 (9)Calories 203 per servingCategory Dessert
- Preheat oven to 325°F. Lightly spray a 13 x 9 inch glass baking dish with cooking spray and line with parchment paper. Be sure to leave enough of an overhang for easy removal of the lemon bars. Set aside.
- In a large mixing bowl, combine all purpose flour, powdered sugar, cornstarch and salt. Add melted butter and vanilla extract and stir just until combined.
- Press the crust mixture evenly on the bottom of the prepared baking dish. Bake for 18 to 22 minutes or until the edges are starting to turn a very light golden brown.
- While the crust is baking, prepare the lemon curd filling. In a large bowl, whisk eggs and granulated sugar together. Add the flour and whisk until no lumps remain.
MOM'S LEMON BARS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (9)Total Time 58 minsCategory DessertCalories 201 per serving
- In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9" x 13" inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
- While base layer is baking prepare the topping. In medium sized mixing bowl, whisk eggs well. Add 2 cups granulated sugar and 1/4 teaspoon salt and whisk to combine. Whisk in lemon juice and lemon zest (if using). Finally, whisk in 1/4 cup flour until well incorporated. Pour over the warm, baked crust. Return to the oven for an additional 18 to 20 minutes at 350 degrees until topping appears to be set and is just beginning to lightly brown.
- Allow to cool completely then sprinkle surface liberally with powdered sugar. Cut into serving sized pieces and store in an airtight container.
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