Nancys Lemon Bars Food

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.

FARMHOUSE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with butter.
• For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes.
• For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes.
• Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour.
• Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve.

GINA'S SIMPLE LEMON BARS

Steps:

• Preheat oven to 325 degrees F.
• Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold.
• When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes.
• Whisk eggs together and set aside.
• In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust.
• Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars.
• In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars.

ALICE MEDRICH'S TANGY LEMON BARS

Steps:

• Preheat the oven to 350°. Position a rack in the lower third of the oven.
• To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan, Bake for 25- 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
• To make topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300 and slide the rack out without removing the pan. Pour the filling over the hot crust.
• Bake for 20- 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2 inch bars. May be stored, airtight, in the refrigerator. Lemon bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
• Equipment: 8-inch square pan, lined on the bottom and up all 4 sides with foil.

NANCY'S LEMON CAKE

Steps:

• Cake:.
• Mix well and bake in ungreased pan at 350 degrees for 35 to 50 minutes.
• Glaze:.
• Mix all ingredients.
• Poke holes in cake and pour over cake while cake is hot.