TANGY LEMON BARS
These not-so-sweet bars are a nice change from the sweet treats and will stand out if placed with a selection of holiday cookies. Can be frozen for up to one month, if you are planning ahead.
Provided by Deantini
Categories Bar Cookie
Time 1h
Yield 40 bars, 40 serving(s)
Number Of Ingredients 11
Steps:
- Grease 13 x 9 inch cake pan, set aside.
- Preheat oven to 325 F.
- In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
- Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
- Topping:.
- In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
- Pour over cooled base.
- Bake in 325 F oven until set, approx 25-30 min.
- Let cool completely in pan on cooling rack.
- Dust withicing sugar and cut into bars.
Nutrition Facts : Calories 100.3, Fat 4, SaturatedFat 2.4, Cholesterol 27.8, Sodium 61.4, Carbohydrate 15, Fiber 0.2, Sugar 9.4, Protein 1.4
ALICE MEDRICH'S TANGY LEMON BARS
Make and share this Alice Medrich's Tangy Lemon Bars recipe from Food.com.
Provided by Heather Lazar
Categories Bar Cookie
Time 1h10m
Yield 16 2 inch bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Position a rack in the lower third of the oven.
- To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan, Bake for 25- 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
- To make topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300 and slide the rack out without removing the pan. Pour the filling over the hot crust.
- Bake for 20- 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2 inch bars. May be stored, airtight, in the refrigerator. Lemon bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
- Equipment: 8-inch square pan, lined on the bottom and up all 4 sides with foil.
Nutrition Facts : Calories 171.3, Fat 6.8, SaturatedFat 4, Cholesterol 54.9, Sodium 32.4, Carbohydrate 26, Fiber 0.3, Sugar 18.5, Protein 2.2
VERY LEMON EXTRA TANGY LEMON BARS
I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!
Provided by iglowforyou
Categories Dessert
Time 50m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
- Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
- Bake crust for 20 minutes or until edges are just starting to turn golden.
- Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
- Remove crust from oven and reduce heat to 320°F This step is important!
- mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
- Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
- Pucker up! :D.
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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 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
VERY TANGY LIME (OR LEMON) BARS
This recipe is out of a cookbook called "Pure Dessert" by Alice Medrich. The emphasis is on "pure flavor," or, in this case, "pure lime" (a half cup mind you). Yum. The crust is buttery, delicious, crunchiness, underneath it all.
Provided by hisfavoritemavis
Categories Bar Cookie
Time 1h25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
- To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
- Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
- To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
- When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
- Bake for 20 to 25 minutes, or until the center no longer jiggles.
- Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
- Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.
TANGY LEMON SQUARES
With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
- Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
- Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
- Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
- Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.
Nutrition Facts : Calories 169 g, Fat 7 g, Protein 2 g
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CLASSIC TANGY LEMON BARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 179 per serving
- To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.
- To prepare filling, weigh or lightly spoon 5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 5 ounces flour in a large bowl. Add granulated sugar, 2 teaspoons lemon rind, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.
TANGY LEMON BARS RECIPE | LAND O’LAKES
From landolakes.com
4.2/5 (11)Category Bar, Lemon, Fruit, DessertServings 36Calories 150 per serving
- Combine all crust ingredients in medium bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs.
- Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very lightly browned.
- Meanwhile, combine all filling ingredients except flour and baking powder in same bowl. Beat at medium speed until well mixed. Add 1/4 cup flour and baking powder; beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking 23-25 minutes or until top is golden brown. Cool completely.
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