THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 20 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
- Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
- For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
LEMON BARS
These slices of zesty lemony goodness are hard to resist
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Makes 12-15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
LEMON BARS
Categories Egg Dessert Bake Vegetarian Kid-Friendly Quick & Easy Lemon Spring Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
2 INGREDIENT LEMON BARS
That's right! Just 2 ingredients to these luscious lemon bars.
Provided by Sarah Olson
Categories Dessert
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl mix together the lemon pie filling and angel food cake mix. Use a spoon or spatula to mix this together and don't over mix or whip.
- Spray a 9 x 13 pan with non-stick spray or grease with shortening. Add the batter to the pan and spread out evenly.
- Place in the oven on the center rack. Bake for 25 minutes or until top starts to brown.
- Place on a cooling rack and cool for 1-2 hours before cutting into squares.
Nutrition Facts : ServingSize 1 bar, Calories 205 kcal, Carbohydrate 49 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 433 mg, Fiber 1 g, Sugar 37 g
LEMON BARS RECIPE
These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever - thick shortbread crust with that creamy tart lemon filling! If you've been disappointed with other recipes you have to give my recipe a try - I know you will love it.
Provided by Dorothy Kern
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
- Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
- While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
- Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 62 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 127 mg, Sodium 96 mg, Fiber 1 g, Sugar 40 g
BEST LEMON BARS
Make and share this Best Lemon Bars recipe from Food.com.
Provided by Luby Luby Luby
Categories Bar Cookie
Time 1h20m
Yield 24 Bars
Number Of Ingredients 9
Steps:
- Shortbread Base:Preheat oven to 350 degrees.
- Cut butter into 1/2 inch pieces.
- In food processor, process all ingredients until mixture begins to form small lumps.
- Press mixture evenly into 9x13 baking pan.
- Bake in middle of oven until golden, about 20 minutes.
- While shortbread is baking, prepare topping.
- Topping: In bowl whisk together eggs and granulated sugar until combined well.
- Stir in lemon juice and flour.
- Pour lemon mixture over hot shortbread base.
- Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes.
- Let cool completely in pan then sprinkle with confectioner's sugar.
Nutrition Facts : Calories 178.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.2, Sodium 112.7, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 2.4
LEMON BARS I
Lemon bars on a shortbread base.
Provided by Sallie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
- Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
- While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
- Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
- Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 24 g, Cholesterol 30.9 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 44.7 mg, Sugar 16.9 g
CLASSIC LEMON BARS
These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Provided by Danielle
Categories Dessert
Time 5h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
- Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
- Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
- Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
- Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
CLASSIC LEMON BARS
These bars are simple enough for no-fuss dinners yet elegant enough for special celebrations. Regardless of when you serve them, I'm sure they'll be a hit at your home. —Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 99mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BARS
Steps:
- PREP: Line a CERAMIC 9x13-inch pan (don't use a metal pan -- it will make the bars taste metallic) with parchment paper, leaving an overhang of paper for easy bar removal. Lightly spray the pan with nonstick spray and set aside.
- SHORTBREAD CRUST: In a stand mixer with a whisk attachment (or use a bowl and hand mixer), beat together the room temperature butter and 1/2 cup white sugar. Beat until smooth and creamy, about 2-4 minutes. Scrape the edges of the bowl as needed. Then add in 3/4 teaspoon salt, 1 teaspoon vanilla bean paste, and 2 cups of flour. Beat until a thick dough forms, scraping the sides as needed. (Dough too soft? Add 1-3 additional tablespoons flour.)
- CRUST CONT.: Transfer dough from bowl to prepared pan and press evenly on the bottom of the pan and a little up the sides (about 1/2-inch). Take your time, ensuring the dough is in an even layer and touching every bit of the edge of the pan so the lemon filling doesn't seep through. Then, place pan in the freezer for 15 minutes to allow crust to firm up a bit. Meanwhile, preheat the oven to 350 degrees F. After 15 minutes, remove crust from freezer and again press all the edges to the pan making sure the seal is 100% tight. Bake crust fully preheated oven for 22-25 minutes or until lightly golden brown at the edges.
- LEMON PREP: Meanwhile, microwave lemons for 15 seconds. Remove, and knead against the counter with your hand. (These two steps help to get your lemons super juicy.)
- LEMONS: Very finely zest a lemon to get 2 teaspoons lemon zest. (Be careful to avoid the white pith of the lemons-- that will make your bars bitter.) Juice the lemons until you have 2/3 cup of lemon juice.
- BLENDER: To a high-powered blender, add remaining 1-1/2 cups white sugar and lemon zest. Pulse just to break down the zest, about 5-8 times. Do not overblend or you'll get powdered sugar! Then add remaining 3 tablespoons flour, 2/3 cup lemon juice, remaining 1/4 teaspoon salt, 4 large eggs, 1/3 cup heavy cream, and 1/4 teaspoon lemon extract (if using). Blend for 20 seconds or until just incorporated-- again, being careful to not over-blend, but ensuring all ingredients are emulsified together. Use a spatula to stir the mixture around and let sit until needed.
- BAKE AGAIN: Stir the blended mixture up again and pour slowly and evenly over the hot crust (right out of the oven). Bake for another 20-25 minutes or until bars very slightly jiggle in the center (like firm Jell-o). Allow bars to cool at room temperature for 2 hours and then chill in the fridge until the lemon layer is firm, about 2 more hours.
- FINISHING: Before enjoying, sprinkle the top of the bars with powdered sugar (through a fine-mesh sieve). Slice and enjoy!
- CUTTING TIPS: Pull the parchment paper overhang to remove the entire slab of bars from the pan and place on a cutting board or surface. Run a sharp knife under hot water, dry, make one cut, and repeat this process until all the bars are cut out.
- STORAGE: Be sure to let the bars cool completely before putting them in the fridge. Cover leftover bars with plastic wrap and pop in the fridge for 4-6 days. Or freeze leftover bars. To freeze: Cut the bars out and set on a lined sheet pan, leaving room around all four edges. Place in freezer until frozen through (2-3 hours). Once frozen through, wrap each lemon bar individually with plastic wrap and store them in a large bag or container and freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 25.2 g, Protein 2.2 g, Fat 8.6 g, Cholesterol 51.3 mg, Sodium 13.3 mg, Fiber 0.3 g, Sugar 16.9 g
SPECIAL DAY LEMON BARS
I originally got this recipe from "Barefoot Contessa" on Food Network. I wrote down all the ingredients as I was watching and made them to take to a family gathering. They were a huge hit, even with the people who don't normally like Lemon Bars. When I finally got the official recipe from "The Barefoot Contessa Cookbook," Copyright 1999, I realized I hadn't made them exactly like they were supposed to be made. However, they're so well loved by my family now, I just keep making them my way.
Provided by ladyamandacaroline
Categories Bar Cookie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°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 surface and gather into a ball.
- Flatten the dough with floured hands and press it into a 9 x 13 x 2" baking sheet, building up a 1/2" edge on all sides.
- Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned.
- Let cool on a wire rack, leaving the oven on.
- For the filling, whisk together the eggs, sugar, lemon juice, and flour, and pour into the crust.
- Bake for 30 to 35 minutes more, until the filling is set.
- Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.
More about "special day lemon bars food"
LUSCIOUS LEMON BARS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertsCalories 306 per serving
- Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
- Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
HEALTHY LEMON BARS - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
- In a food processor (or blender) mix the flour and brown sugar until fully incorporated. Add COLD butter to the flour mixture and pulse, using short bursts, until the butter is cut into tiny pea-sized pieces and the dough appears lumpy.
- In a medium bowl, beat eggs with an electric mixer until well blended. Add vanilla extract and 3/4 cup powdered sugar and mix well. Add lemon juice and remaining powdered sugar. Continue to mix until powdered sugar is dissolved, mix in lemon zest.
73 BEST VALENTINE'S DAY DESSERTS - EPICURIOUS
From epicurious.com
LEMON BARS RECIPE - EATINGWELL
From eatingwell.com
4/5 (8)Calories 103 per servingTotal Time 2 hrs 45 mins
- To prepare crust: Preheat oven to 350 degrees F. Coat an 8-inch-square or 7-by-11-inch baking pan with cooking spray.
- Stir flour, sugar and salt in a medium bowl. Stir in butter, oil and lemon zest until blended and crumbly. Press the dough in an even layer in the prepared baking pan. Bake the crust until firm to the touch, about 20 minutes.
- To prepare filling: Whisk sugar, lemon zest and juice, egg, egg yolk and flour in a medium bowl until smooth. Pour evenly over the hot crust.
- Bake until set, 15 to 20 minutes. Let cool completely in the pan on a wire rack, at least 2 hours. Cut into squares with a lightly oiled knife. Dust with confectioners' sugar just before serving.
LEMON RIPPLE CHEESECAKE BARS - FOOD & WINE
From foodandwine.com
Servings 16Total Time 3 hrs
- Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
- In a small bowl, dissolve the cornstarch in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
- In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.
- Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.
EASY LEMON BARS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (8)Total Time 3 hrsCategory DessertCalories 408 per serving
- In the bowl of a food processor combine the butter, sugar, flour, salt and lemon zest. Pulse until the mixture just comes together.
- Press the dough into the bottom of the prepared baking dish and flatten with the bottom of a glass or measuring cup.
HEALTHY LEMON BARS (GLUTEN FREE, DAIRY FREE & PALEO ...
From ambitiouskitchen.com
4.7/5 (41)Calories 189 per servingTotal Time 40 mins
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)
- First make the crust: whisk together the almond flour, coconut flour and salt. Next stir in the butter, pure maple syrup and almond extract. Mix until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 15 minutes.
- While your crust bakes, you can make the filling: in a medium bowl, whisk together the lemon zest, lemon juice, pure maple syrup, eggs and sifted coconut flour. You want to whisk really well so that no egg white remain visible.
- Once crust is done baking, immediately and slowly pour filling over crust. Do not allow the crust to cool first, this is critical.
EASY LEMON BARS - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.8/5 (16)Total Time 55 minsCategory DessertCalories 197 per serving
- Preheat oven to 350°. Prep a 9 by 13 baking dish. Give it a light brush of butter then cover the bottom with parchment paper or use crossed pieces of parchment paper.
- Soften 1 cup (two sticks) of butter in the microwave. Mix the softened butter, 2 cups flour, and 1/2 cup sugar. If unsalted butter, add 1/4 teaspoon salt. It will look crumbly.
- Press into the bottom of the prepared pan. Bake for 15 to 20 minutes until firm and lightly brown.
- Whisk together 1 1/2 cups sugar and 1/3 cup flour. Add 4 eggs and the juice of 4 medium lemons (or 2/3 cup lemon juice.) Mix well.
SUPER EASY LEMON BARS - BEYOND THE BUTTER
From beyondthebutter.com
4.8/5 (15)Total Time 1 hr 55 minsCategory Bars And Brownies
- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.
- Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
BEST LEMON BARS - DEVOUR DINNER EASY LEMON BARS
From devourdinner.com
3.7/5 (6)Servings 12Cuisine AmericanCategory Dessert
- Add 1 cup water. You can add less but best if you add at least 1/2 cup water. For a more dense bar add less water.
TOP 24 EASY MOTHER'S DAY DESSERT RECIPES
From thespruceeats.com
Author Cathy JacobsPublished 2012-04-16Estimated Reading Time 8 mins
- Easy Strawberry Shortcake Recipe. This easy strawberry shortcake recipe is a beloved classic, just like mom. It's also so easy to prepare, with only three ingredients.
- Lemon Bars. Everyone loves traditional homemade lemon squares, especially moms. These lovely lemon bars have a refreshingly sweet and light flavor that makes them a welcome treat after a big Mother's Day meal.
- Orange Meringue Pie. This Mother's Day, treat your mom to a delicious twist on the usual lemon meringue dessert with this delectable orange meringue pie recipe.
- Raspberry Swirl Cheesecake. Swirled with raspberry jam, this cheesecake in a graham cracker crust is as pretty to look at as it is delicious. Raspberry is a sweet and seasonal variation of the usual fruit cheesecake recipe.
- Blueberry Cake With Cake Mix. Blueberry cake with cake mix offers a bright fruit flavor against a luscious cake that's irresistible. The recipe's rather easy and is ready in just about an hour, and you can even freeze it.
- Champagne Cupcakes. A delightful indulgence, Champagne cupcakes sparkle with flavor and are a real treat for this special occasion. The recipe's relatively easy, incorporating sparkling wine into both the batter and frosting.
- Rhubarb Custard Pie. Rhubarb custard pie is a simple recipe that starts with either frozen or ready-made pie crust. Add a small amount of nutmeg or ground cinnamon for additional flavor.
- Easy Pineapple Upside-Down Cake. If you want maximum impact with little effort, this easy pineapple upside-down cake could be the Mother's Day dessert that takes pride of place on your buffet table.
- Instant Pot Flan. This Instant Pot version of the classic Spanish dessert cooks in less than 10 minutes, though you do need to plan ahead as it must chill in the refrigerator for four hours before you serve it.
- Strawberry Bread. Perfect as a sweet ending to a Mother's Day brunch, this strawberry bread is fresh, flavorful, and pretty to look at. Chopped strawberries are mixed into a batter that is livened up with orange juice.
HEALTHY LEMON BARS {7 INGREDIENTS} - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.3/5 (113)Total Time 1 hr 10 minsCategory Sweets & DessertsCalories 249 per serving
- Scoop the dough into the lined pan and use the back of a spoon to spread it out to the edge of the pan. (It will be a thin layer to just cover the bottom of the pan.)
HEALTHY LEMON BARS (EASY LEMON BAR RECIPE ... - CLEAN ...
From cleananddelicious.com
3.8/5 (173)Calories 124 per servingTotal Time 1 hr
- While crust is baking, combine eggs, lemon zest, lemon juice, honey, salt and coconut flour. Beat with a hand mixer until a smooth, liquid batter is formed. It will be runny, but don't worry, this is they way it's supposed to be.
LUSCIOUS LEMON BARS - THE STAY AT HOME CHEF
From thestayathomechef.com
4.8/5 (22)Total Time 1 hr 5 minsCategory DessertCalories 248 per serving
- In a medium-sized mixing bowl use a pastry cutter to combine the butter, 1/2 cup sugar, and 2 cups flour, or use a food processor. Press this dough into the bottom of the 9x9 pan. Bake for 15 minutes.
- Five minutes before the crust is done baking, mix together the 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.
- Gently pour the lemon mixture over the baked crust and return to the oven and bake until lemon layer is set, about 40-50 minutes.
3 INGREDIENT LEMON BARS - MY CRAZY GOOD LIFE
From mycrazygoodlife.com
4/5 (1)Total Time 35 minsCategory DessertCalories 275 per serving
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Is Accessible For Free FalseEstimated Reading Time 2 mins
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Category DessertsEstimated Reading Time 1 min
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From sidechef.com
5/5 (6)Total Time 1 hr 15 minsCuisine AmericanCalories 87 per serving
EASY LEMON BARS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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