SUNBURST LEMON BARS
Bursting with a sweet but tart lemony flavor, these gorgeous and refreshing bars have plenty of pizzazz.
Provided by looneytunesfan
Categories Bar Cookie
Time 31m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*. Coat an 8x8 inch square baking pan with cooking spray. In a medium bowl, combine 2/3 cups flour, powdered sugar and oats. Using a pastry blender or your fingertips, cut butter into flour mixture until the mixture resembles fine crumbs. Press into bottom of prepared pan. Bake for 8 minutes. Remove from oven.
- Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar on high until light and foamy, about 2 minutes. Add lemon juice, 2 tablespoons flour and baking powder. Mix until smooth. Stir in lemon zest.
- Pour topping over crust. Bake until lightly brown and center is set, about 15 minutes. Cool completely. Cut into 16 squares. Dust with confectioners sugar. Refrigerate until ready to serve.
Nutrition Facts : Calories 280.9, Fat 11.6, SaturatedFat 6.8, Cholesterol 79.6, Sodium 42.1, Carbohydrate 42.1, Fiber 0.7, Sugar 30.3, Protein 3.4
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.
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.
SUNBURST LEMON BARS
Make and share this Sunburst Lemon Bars recipe from Food.com.
Provided by paula giles
Categories Bar Cookie
Time 1h20m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350°F degrees.
- In large bowl, combine 2 c flour, 1/2 c powder sugar, and butter at low speed until crumbly.
- Press mixture on bottom of an ungreased 13x9 pan.
- Bake 20-30 minutes until lightly browned.
- In large bowl, combine eggs, sugar, flour and baking powder; blend well.
- Stir in lemon juice.
- Pour mixture over warm crust.
- Return to oven and bake 25-30 minutes or until top is light golden brown.
- COOL COMPLETELY.
- In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency.
- Blend until smooth.
- Drizzle over cooled bars.
Nutrition Facts : Calories 144.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 37.1, Sodium 54.4, Carbohydrate 22.3, Fiber 0.2, Sugar 16.1, Protein 1.6
NANCY'S SUNBURST LEMON BARS
Categories Citrus
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 2. In a large bowl combine flour, powdered sugar, and butter at low speed until crumbly. 3. Press mixture evenly into bottom of ungreased 13x9 pan. 4. Bake 20-30 min or until light golden brown. 5. In a large bowl, combine eggs, sugar, flour, baking powder; blend well. 6. Stir in lemon juice. 7. Pour mixture over warm crust. 8. Return to oven and bake 25-30 min. or until top is light golden brown. 9. Cool completely. 10. In a small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth. 11. Drizzle over cooled bars. Cut into 36 bars.
NANCY'S LEMON BARS
Coconut in lemon bars??? Yes indeed, and I'm not a coconut lover, but these are the exception!
Provided by Barbery Faulkner
Categories Fruit Desserts
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 250. Combine crust ingredients, press in a 9x13 pan. Bake for 10 minutes.
- 2. Add the filling ingredients to the beaten eggs and combine well. Spread over crust and bake for 20 minutes at 350. Cool.
- 3. Mix powdered sugar, melted butter and lemon together. Pour over the filling. Cut into squares.
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THE BEST LEMON BARS OF YOUR LIFE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.9/5 (18)Total Time 1 hr 5 minsCategory DessertCalories 299 per serving
- Heat oven to 350 degrees. Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until until the mixture is crumbly. Press the crust into the bottom of a parchment lined or an ungreased 9x13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.
- While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
- In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!
SUNBURST LEMON BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (52)Category DessertServings 36Total Time 2 hrs
- Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
- Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in 1/4 cup lemon juice.
- Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
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