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
LEMON BUTTER BARS
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
- Combine all filling ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set.
- Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.
Nutrition Facts : Calories 140 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 75 milligrams, Carbohydrate 19 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
LEMON SQUARE BARS
Check out this recipe! It may be the one you are looking for.
Provided by RCOMP
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 208 calories, Carbohydrate 31.2 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 81.5 mg, Sugar 21.8 g
THE ULTIMATE LEMON BUTTER BAR
Provided by Rose Levy Beranbaum
Categories Food Processor Mixer Citrus Egg Fruit Dessert Bake Easter Kid-Friendly Back to School Lemon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 dozen 2 2/3-inch by 1 1/3-inch bars
Number Of Ingredients 13
Steps:
- EQUIPMENT:
- 8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
- SHORTBREAD BASE
- Food Processor Method
- Cut the butter into 1-inch cubes, wrap it, and refrigerate.
- In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
- Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
- Electric Mixer Method or by Hand
- In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
- In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.
- For Both Methods
- Place 1 oven rack in the middle of the oven.
- Preheat oven to 325°F.
- Pat the dough into the prepared pan. Use a fork to prick the dough all over.
- Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
- While the shortbread is baking, prepare the Lemon Curd Topping.
- LEMON CURD TOPPING
- Have a strainer, suspended over a bowl, ready near the range.
- In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
- When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
- When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.
- Cool the lemon curd-topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
- Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd-covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
- The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.
- Store:
- In an airtight container at room temperature, or in the refrigerator or freezer.
- Keeps:
- 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
- Smart Cookie
- • Cooking the topping before pouring it into the shortbread ensures crispness as opposed to the usual pastiness of the pastry.
- • Returning the curd to the oven, where it will be exposed to heat without stirring, causes the yolk to rebond, making it firm enough to cut after cooling.
- • If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.
- • An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.
- • Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.
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- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.
- Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
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- Combine all ingredients for the crust in a large bowl. Mix for about 5 minutes. Initially the mixture will resemble coarse crumbs, but if you continue to mix, it comes together and forms a ball. Press dough evenly into prepared pan and bake for 15 minutes, until golden brown.
- While crust is baking, whisk together ingredients for the filling. Pour onto hot crust and return to the oven for 20 minutes, until mixture is lightly browned around the edges and is lightly set in the middle. See note below about extending baking time.
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