Snowy Lemon Bars Recipe 445 Food

SNOW DUSTED LEMON BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
• Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.

THE BEST LEMON BARS

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.

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 MOST-LEMONY LEMON BAR OF ALL TIME

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
• Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

CLASSIC LEMON BARS

Steps:

• Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
• Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
• Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

SUNNY LEMON BARS

Steps:

• Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
• Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.

LEMON BARS WITH OLIVE OIL AND SEA SALT

Steps:

• Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
• To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
• While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
• In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
• When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.

LEMON BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
• Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.

SNOWY LEMON BARS RECIPE - (4.4/5)

Steps:

• In a large bowl, combine one egg, butter, lemon zest and lemon juice. Stir in dry cake mix and almonds, mixing well. Press dough into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes, or until golden. Meanwhile, in a separate bowl, beat cream cheese until light and fluffy; gradually mix in powdered sugar. Add remaining eggs, one at a time, blending well after each. Remove pan from oven; spread cream cheese mixture over hot crust. Bake for 15 to 20 minutes longer, until center is set; cool. Sprinkle with powdered sugar before cutting into bars. Makes 2 dozen.