SUNSHINE LEMON BARS
Make and share this Sunshine Lemon Bars recipe from Food.com.
Provided by LeahG
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 °F.
- Stir together cake mix, butter and egg.
- Spread mixture evenly into bottom of a 13x9-inch baking pan.
- Blend together sweetened condensed milk and lemon juice.
- Pour mixture over top of cake mix mixture.
- Bake for 23 to 27 minutes.
- Cool completely.
- Cut into 1 1/2x3 1/4-inch bars.
SUNSHINE "LEMON BARS" RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan. Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip). Crust: Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.) Bake at 350°F for 15 minutes. Filling: Sift the sugar, flour and baking powder. Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust. Place in a 350°F oven and bake for 25 minutes. Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies. Dust with powdered sugar and serve. Store in an airtight container.
SUNSHINE TROPICAL LEMON BARS
Steps:
- Crust Directions: Preheat oven to 350 degrees. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13x9x2-inch baking pan and with your fingers, press evenly and fairly firmly onto the bottom. Bake in the middle of oven until golden, about 20 minutes. While shortbread type crust is baking, prepare filling and have it ready to pour onto crust the minute it comes out of the oven. Filling Directions: Just after you place the crust in the oven, in a bowl mix together the eggs and sugar until combined well and the sugar seems dissolved. Then, stir in lemon juice, zest, coconut, and pineapple and flour. Make sure you have mixed the filling well enough that there are no flour lumps. Then, when the crust is finished baking for 20 minutes, pour lemony mixture over hot crust. Reduce oven temperature to 300 degrees, and bake the bars in the middle of oven until set, about 30-35 minutes. Cool completely in the pan on a cooling rack, and then cut into 24 bars. These bars keep well if covered and chilled for about 3 days, (if they last that long!). Sift powdered sugar over bars just before serving for best presentation. Note: Pecan Meal works great in the crust if you have access to it.
MACADAMIA SUNSHINE BARS
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it's like a mini-vacation to a Polynesian paradise. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
Nutrition Facts : Calories 290 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SUNSHINE LEMON BARS
Create the taste of sunshine using our Duncan Hines Lemon Cake Mix. These Sunshine Lemon Bars will add a welcome twist to any occasion.
Provided by Duncan Hines(R) Canada
Categories Duncan Hines® Canada
Time 1h5m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
- Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
- Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.3 g, Cholesterol 23.5 mg, Fat 7.2 g, Protein 2.1 g, SaturatedFat 3.9 g, Sodium 185.7 mg, Sugar 18.5 g
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- Position a rack in the center of the oven and preheat to 350ºF. Grease a 9 by 13 by 2-inch baking sheet and set aside for later use.
- In a food processor, combine the butter, sugar, egg, heavy cream, lemon juice, sea salt, and flour and pulse until the dough starts to gather together in big clumps. Dump out onto a clean surface and gather it together. Flatten the dough with floured hands and press it into the greased baking sheet that was prepared earlier. Build a 1/2-inch wall on each side. Chill in the refrigerator for at least 15 minutes prior to baking. Bake the crust for 20 minutes or until very lightly browned. Let cool on a wire rack. Leave the oven on.
- In an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until the butter turns a light yellow. Add the egg, heavy cream, and lemon juice and continue to mix. When everything is well incorporated, add the salt. Lastly, add the flour in two batches until the just mixed. Dump out onto a clean surface and gather it together. Flatten the dough with floured hands and press it into the greased baking sheet that was prepared earlier. Build a 1/2-inch wall on each side. Chill in the refrigerator for at least 15 minutes prior to baking. Bake the crust for 20 minutes or until very lightly browned. Let cool on a wire rack for at least 10 minutes. Leave the oven on.
- In a medium bowl, combine the sugar and lemon zest. Using your finger tips or the back of a wooden spoon, mash the lemon zest into the sugar. This will help disperse the lemon oils through the sugar.
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