Lemon Blossom Bars With Sugar Cookie Crust Recipes
COOKIE-CRUST LEMON BARS
This recipe combines two of my DH's favorite desserts -- sugar cookies and lemon bars. Using packaged cookie dough makes this come together really quickly. I adapted this from a recipe I got in an email, and love the result of the three different sources of tart-lemonness.
Provided by newspapergal
Categories Bar Cookie
Time 1h
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
- Bake at 350°F for 15 to 20 minutes or until light golden brown.
- In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
- Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.
Nutrition Facts : Calories 97.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 76.1, Carbohydrate 15.7, Fiber 0.1, Sugar 9.5, Protein 1.2
LEMON BLOSSOM BARS WITH SUGAR COOKIE CRUST
Steps:
- For the crust: Sift flour and powdered sugar together. Cut butter into the flour & sugar mixture. Pat firmly into a 9 x 13 pyrex dish. Bake at 350 for 20-25 minutes or until lightly browned. For the filling: Sift flour, sugar & baking powder together. Blend flour, sugar & baking powder mixture and all other filling ingredients in a blender. Pour over crust while still warm. Bake at 350 for 25 minutes more. Sprinkle with additional powdered sugar while warm. Cool and cut into squares.
COOKIE MIX LEMON BARS
Looking for a dessert made using Betty Crocker® sugar cookie mix? Then check out these elegant lemon bars sprinkled with powdered sugar - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.
- Meanwhile, in medium bowl, mix egg yolks, condensed milk, 1 tablespoon flour, the lemon peel and lemon juice with whisk. Pour over hot crust. Bake 18 to 20 minutes longer or until filling is set. Cool on cooling rack 1 hour. Cover; refrigerate until chilled, about 1 hour.
- Sprinkle bars with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g
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