CLASSIC LEMON BARS
These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Provided by Danielle
Categories Dessert
Time 5h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
- Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
- Scoop the mixture into the prepared baking pan and press it down into one even layer.
- Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
- Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
- Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
LEMON BARS WITH CREAM CHEESE FROSTING
I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you'll love the dreamy topping. -Michael Hunter, Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
GRANDMA ILA NELSON'S LEMON DREAM BARS
This recipe came from Whitefish, Montana and was given to me years ago by a dear friend. It had been passed down from her family for generations. I love the fragrance and flavor of lemons. This is by far the easiest and best tasting lemon bar I have come across. I have made it for bake sales, gifts, and simply to serve, and I always have requests for the recipe.
Provided by Jennifer Rosholt
Categories Bar Cookie
Time 35m
Yield 24-36 bars
Number Of Ingredients 14
Steps:
- For Crust: In medium sized bowl, stir together flour and powdered sugar.
- Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
- For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
- For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
- Cut into bars & serve. Store covered.
Nutrition Facts : Calories 340.7, Fat 17.1, SaturatedFat 11.6, Cholesterol 65.8, Sodium 111.7, Carbohydrate 46, Fiber 1.5, Sugar 34.6, Protein 3
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