Garden Club Lemon Bars Recipes

GARDEN CLUB LEMON BARS

Steps:

• Preheat oven to 350°F.
• Combine crust ingredients until mixture resembles crumbs using a pastry blender or a couple of butter knives.
• Press into a greased and floured 8" square glass baking pan using your fingers- press it so that the entire bottom of the pan is covered evenly.
• Bake partially for 15 minutes, then remove from the oven.
• While the crust is prebaking, combine the filling ingredients and pour over the warm crust.
• Bake for about 15-20 minutes or until lightly browned- do not overbake.
• Let cool completely.
• Once cool, sift powdered sugar over the top- you may need more or less to taste.
• I like mine to look like they've been covered with a snow.
• Slice into bars and serve.

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.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS

Steps:

• First Make the Base:.
• 2 cups flour.
• ¼ cup sugar.
• 1 cup butter softened.
• Preheat Oven to 350.
• Cut ingredients together in a large bowl.
• Pat crust into 13 X 9 inch baking dish.
• Bake for 15 minutes.
• Then:.
• Make the Topping :.
• 2 cups sugar.
• 1 tsp baking powder.
• ¼ cup flour.
• 3 eggs.
• 2/3 cup lemon juice.
• Grated rind of 2 lemons.
• Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
• Cool, sprinkle with powdered sugar and cut into squares.

EASY EATIN' LEMON BARS

Steps:

• Preheat oven to 350°.
• For Base& Topping: Combine cake mix and butter, and blend thoroughly.
• Add pecans and mix well.
• Reserve 1 cup of the crumb mixture for topping.
• Press remaining crumb mixture onto bottom of pan.
• Roll lightly with glass or pin to smooth out.
• For Filling: Combine pudding mix and sweetened condensed milk, mixing until smooth.
• Add lemon zest and juice to pudding mixture; mix well.
• Pour filling over base and spread gently across.
• Sprinkle with reserved crumb mixture.
• Bake 25-28 minutes or until light golden brown.
• Cool 10 minutes.
• For Glaze: Juice lemon to yield 3-5 teaspoons of juice.
• Combine powdered sugar and juice; drizzle over warm bars.
• Cool an additional 20 minutes.
• Cut into bars and serve.

SNICKERDOODLE LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray, line with parchment paper, leaving overhang. Spray the parchment.
• To make the Snickerdoodle crust, in a medium bowl, whisk to combine the flour, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and well blended. Reduce the speed to low and add the flour mixture, stirring until just combined, then stir in the vanilla extract.
• Press the dough in an even layer into the prepared baking dish and refrigerate for 20 minutes. Dock the dough with a fork, then bake for about 20 minutes until the edges are starting to turn golden. Remove and let cool while you make the filling.
• To make the filling, in a small bowl, whisk to combine the flour, baking powder and salt. In a medium bowl, whisk to combine the eggs, sugar, lemon zest and lemon juice. Add the flour and whisk to combine.
• Pour the filling over the crust and bake until set, about 28-30 minutes. Transfer to a wire rack and let cool completely, then refrigerate until completely set, about 1 hour and up to overnight.
• Use the edges of the parchment paper to lift the lemon bars from the pan. Place 8-10 long wooden skewers randomly over the top and dust over confectioners sugar. Cut into 2-inch squares and serve.