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
FINALLY! LEMON BARS THAT I LOVE!
This is the best (finally!) recipe for lemon bars that I've tried. And I've tried a LOT of them over the years. This is the winner hands down! Found in an old Good Houskeeping cookbook! (I still changed it a little, but very minor changes.)
Provided by Wildflour
Categories Dessert
Time 45m
Yield 24-36 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray.
- In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk.
- With pastry blender, cut in butter until mixture resembles coarse crumbs.
- Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly into bottom.
- Bake 15-17 minutes until lightly browned.
- Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes.
- Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour.
- Beat until blended, scraping sides and bottom of bowl occaisionally.
- Pour filling over warm crust.
- Bake 15 minutes, or until filling is just set and golden around the edges.
- Transfer pan to wire rack.
- Sift powdered sugar (1 Tbl.-1/4 cup) on top over warm filling.
- Cool completely in pan on wire rack.
- When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface.
- When cool, cut into bars.
- Makes 24-36 bars.
Nutrition Facts : Calories 135.8, Fat 6.4, SaturatedFat 3.9, Cholesterol 38.5, Sodium 116.6, Carbohydrate 18.2, Fiber 0.2, Sugar 11.2, Protein 1.8
LIGHT LEMON BARS
Make and share this Light Lemon Bars recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In large bowl, stir together flour and powdered sugar.
- Using a pasty cutter, cut in cream cheese and oil until crumbly.
- Press mixture into bottom of an 8-inch square baking pan.
- Bake 20 minutes or until light golden in color.
- In a mixing bowl, beat eggs with sugar and lemon peel until smooth.
- Whisk in flour, baking powder, salt, and finally lemon juice.
- Pour into the hot crust and bake 20 minutes, or until the top is golden brown and set.
Nutrition Facts : Calories 127.5, Fat 3.7, SaturatedFat 1.5, Cholesterol 40.6, Sodium 103.9, Carbohydrate 20.8, Fiber 0.4, Sugar 11.1, Protein 3
INCREDIBLE LEMON SQUARES
There are many lemon square recipes, but I think this is one of the best. I sometimes combine fresh lime and lemon juice to give the squares a different twist.
Provided by Jan in Lanark
Categories Bar Cookie
Time 1h
Yield 32 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In medium bowl, cream butter and 1/2 cup icing sugar.
- Add 2 cups flour and stir with wooden spoon until well combined.
- Pat evenly into a 13 by 9 inch baking pan. Bake for 20 minutes.
- Combine eggs, sugar, remaining 1/3 cup flour, lemon juice and baking powder in blender container; cover and blend for 5 seconds. Scrape down sides of blender and blend another 5 seconds.
- Pour over partially baked crust and bake another 25 minutes or until light brown.
- Cool completely on wire rack.
- Sprinkle with remaining icing sugar.
- Cut into 32 squares.
Nutrition Facts : Calories 146.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 55.5, Carbohydrate 20.8, Fiber 0.3, Sugar 13.6, Protein 1.8
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- Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.
- Combine crust ingredients and mix well. Press into pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.
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