Lemon Chewsies Chewy Lemon Bars With Lemon Frosting Recipes

THE BEST LEMON BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a large bowl, combine all crust ingredients and cut the butter into the dry ingredients with a pasty cutter or just stir and mash with a spoon until a sandy, crumbly mixture forms. I do it by hand because it's easy, fast, and I don't have to wash out my food processor; but use one if you prefer.
• Transfer crumbly mixture to prepared pan and using your fingertips, press crumbs down to form an even flat layer of crust.
• Prick crust with a fork haphazardly in a dozen places so air and steam can escape while it bakes. If air bubbles form while baking, prick them down and return pan to oven.
• Bake for 12 to 15 minutes, or until crust has just barely set. It should not be golden or browned at all, it should still be white. You just want it to stick together and it doesn't need to be cooked through fully since pan is going back in the oven to bake filling.
• While crust bakes, make the filling.
• In a large bowl, combine eggs, sugar, lemon juice (start with ¼ cup and increase to taste; I find that using less than ½ cup isn't intense enough, but add to taste), half-and-half, optional vanilla (I used it even though it's not traditional), optional lemon extract (I don't find it necessary and omitted it), and whisk until smooth.
• Add the flour and whisk until lumps are gone.
• Add lemon zest (add to taste, starting with 1 teaspoon but I prefer 2 teaspoons) and whisk to combine.
• Pour mixture over crust. Bake for 15 to 20 minutes (I baked for 18), or until the top has just set and isn't jiggly in center. Some movement and looseness is normal and desired, you just don't want it liquid-like or runny; slicing into some looseness is fine, liquid is not. Top will be yellow and lemon-colored, but not browned.
• Allow bars to cool at room temperature for at least 1 hour.
• Cover pan and refrigerate for at least three hours, or overnight, before slicing and serving.
• Optionally, dust with confectioners' sugar before serving.

PERFECT LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside
• For the crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.
• Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
• While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over crust.
• Bake at 350 degrees for 20-30 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
• Sprinkle with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.

LEMON CHEWSIES (CHEWY LEMON BARS WITH LEMON FROSTING)

Steps:

• Cream together butter, sugar, salt, and baking soda; then blend in the remaining bar ingredients.
• Spread in well-greased and floured 15x10" pan.
• Bake at 350°F for 20-25 minutes or until light golden brown.
• Combine all frosting ingredients, and beat until smooth and creamy, adding more juice if necessary.
• Frost bars while still hot.

GRANDMA'S FROSTED LEMON BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
• In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
• Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
• Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
• Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
• Cool completely before frosting.
• In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
• Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

LEMON BARS WITH CREAM CHEESE FROSTING

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.

CHEWY LEMON BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together cake mix, egg and butter. Spread into a greased 9 x 13-inch pan.
• In a separate bowl, mix together powedered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. Spread mixture over bottom layer.
• Bake 30-40 minutes, until top layer turns a light golden brown.

THE BEST LEMON BARS

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.

EASY CHEESY LEMON BARS

Steps:

• Bottom:
• Combine cake mix, butter, and egg. Mix with fork until moistened.
• Set aside 1 cup of mix.
• Grease bottom only of 9x13 pan.
• Pat mix into it.
• Top:
• Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
• Beat 3 to 5 minutes.
• Spread over cake mixture.
• Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
• When cool, spread top with remaining frosting.
• Store in refrigerator. Bars cool easier when chilled.