ZESTY LEMON BARS
This recipe, courtesy of Amy Scherber and Toy Kim Dupree, can be found in "The Sweeter Side of Amy's Bread."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
- To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
- Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
- Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
- Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
- Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
SAVANNAH SMILES ZESTY LEMON STREUSEL BARS RECIPE - (4.3/5)
Provided by á-164492
Number Of Ingredients 13
Steps:
- 1. Cream together all 4 crust ingredients with an electric mixer, until it forms into dough. 2. Spread the crust dough evenly into a 9"x9" pan. 3. Bake crust for 10 minutes at 350 deg. 4. While the crust is baking, prepare the filling by combining all the filling ingredients in a mixing bowl and mix with an electric mixer for about 2 minutes. 5. Remove the crust from the oven and immediately pour filling on top of the hot crust. 6. Sprinkle the crushed cookies evenly over the filling. 7. Continue baking the bars for 20-25 minutes until set. 8. Remove from the oven and cool. 9. Dust with powdered sugar and serve
LEMON STREUSEL BARS
These unique lemon bars have a creamy filling made with condensed milk, sandwiched between a sweet, crumbly streusel. The recipe is from a Pampered Chef cookbook created especially for their stoneware collection. If you don't have a stoneware baking dish of the correct size, I'm sure a regular pan would be just fine. The bars might require less baking time, though.
Provided by A Messy Cook
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Combine filling ingredients until fully blended.
- Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
- Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
- Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
- Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.
COPYCAT SAVANNAH SMILES COOKIE
This copycat for Savannah Smiles is a must-try! The sugar dusted lemon cookies are bite sized, melt-in-your-mouth deliciousness that taste almost identical to the discontinued girl scout cookie.
Provided by Jesseca
Categories Desserts
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Line two baking trays with parchment or silicone baking mats and set aside.
- Combine the butter and 1/2 cup powdered sugar in the bowl of a stand mixer, or a large mixing bowl.
- Beat with the paddle attachment, or a hand mixer, for 1 to 2 minutes at medium speed, or until fully combined.
- Scrape the sides of the bowl and add the lemon juice, zest, and extracts.
- Mix for an additional 30 seconds to combine.
- Scrape the sides of the bowl and stir in the flour.
- Mix until the dough forms.
- Spoon 1 tablespoon of dough, roll into a circle, and flatten with your fingers to 1/2 inch thick round.
- Cut in half to create the "smile" shape.
- Place on your baking tray and continue with the remaining dough.
- Bake for 10 minutes, or until lightly browned on the bottom of the cookie.
- Cool the lemon shortbread biscuits 10 minutes then roll in remaining powdered sugar.
Nutrition Facts : ServingSize 1 g, Calories 156 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 150 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
YUMMY LEMON STREUSEL BARS
I got this recipe from a friend and now I am required to make it often. I could eat the filling with a spoon it is so good!
Provided by melndan
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Combine condensed milk, lemon juice and zest and mix well to make filling.
- In a separate bowl, mix butter and brown sugar until well blended.
- Add flour and oats cutting in with a pastry blender (as if making a pie crust) to a coarse crumb.
- Set aside two cups of crust mixture for topping.
- Press remaining crumbs into a 9" square pan.
- Spread filling evenly over the top of crust.
- Sprinkle with remaining crust mixture, patting it gently into the filling.
- Bake 30-35 minutes or until a light brown.
- Cool before cutting into 2 1/4" square bars.
Nutrition Facts : Calories 336.5, Fat 11.9, SaturatedFat 7, Cholesterol 31.3, Sodium 100.2, Carbohydrate 52.5, Fiber 2, Sugar 30.3, Protein 6.2
ZESTY LEMON BARS
These are some of the best lemon bars I have ever tasted. No one can eat just one. If cut into one inch squares, one serving would be about 4 of them.
Provided by Matthew Molus
Categories Bar Cookie
Time 50m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the butter and sugar.
- Add flour and oatmeal to the butter and sugar mixture to make dough.
- (it will be a little crumbly) Set aside.
- Stir juice and zest into milk.
- Set aside.
- Butter (or spray) a 9 by 13-inch pan.
- Press two-thirds to three quarters of the dough into the pan.
- Spread lemon/milk mixture evenly over the top of the dough.
- Sprinkle the remaining dough over the top.
- Bake at 350 degrees for 30-35 minutes until golden.
- Let cool, slice into 1-inch squares.
- Cut into larger squares if you like.
Nutrition Facts : Calories 167, Fat 7.6, SaturatedFat 4.7, Cholesterol 20.8, Sodium 60.7, Carbohydrate 22.9, Fiber 0.6, Sugar 14.1, Protein 2.5
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- Line 9 x 13 pan with aluminum foil and spray with PAM Cooking Spray. Line a baking sheet with parchment. Set aside. Preheat oven to 350º. To make the dough, combine flour, sugar, baking powder, and salt in a bowl and stir to combine. Add butter pieces and using your fingers pinch and rub the butter till it's totally worked into flour (no big pieces will be visible).
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- To make the topping, combine flour, sugar, baking powder, and salt. Add melted butter and combine with a rubber spatula. Spread out on a baking sheet, breaking into small crumbs. Bake 15-20 minutes, till golden brown. Cool on rack. If necessary, break apart into small crumbs when cool.
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