THE BEST LEMON BARS
These tangy and bright lemon bars with a luscious lemon layer and a buttery shortbread crust taste like sunshine. Dust with powdered sugar for a pretty treat!
Provided by Sofi | Broma Bakery
Categories dessert
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.
- In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly.
- Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Blind bake the crust for 20 minutes.
- While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to get rid of any clumps. In a separate bowl mix together the eggs, lemon juice, and lemon zest. Add to the flour and sugar mixture and whisk until just combined. The mixture will be thin.
- Take the crust out of the oven and pour the lemon layer over the blind baked shortbread crust.
- Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.
- Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
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.
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.
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