Very Tangy Lime Or Lemon Bars Food

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.

LIME BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
• Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
• Bake crust in the preheated oven for 10 minutes.
• Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
• Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
• Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

VERY LEMON EXTRA TANGY LEMON BARS

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.

TANGY LEMON BARS

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.

VERY TANGY LIME (OR LEMON) BARS

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.

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.

ALICE MEDRICH'S TANGY LEMON BARS

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.