Lemon Pecan Bars Recipes

LEMON PECAN BARS

Steps:

• Heat oven to 350°F.
• In large bowl, with electric mixer on medium, beat butter, flour, sugar and 2 tsp lemon zest until mixture forms large crumbs.
• Pat crumb mixture into 13x9-inch baking pan.
• Bake 15 minutes, take out of the oven and lower the heat to 325°F.
• Combine condensed milk, coconut, pecans, remaining 2 teaspoons lemon zest and the lemon juice.
• Spread this mixture on top of the hot baked crust, then return to the oven.
• Bake 15 to 20 minutes or until golden brown.
• Transfer pan to wire rack and cool completely.
• Cut into 36 bars.

LEMON BARS WITH PECAN SHORTBREAD CRUST

Steps:

• Spray an 8x8 inch glass baking pan with baking spray.
• Pre-heat oven to 325 degrees. In a medium bowl, stir the sugar, salt, lemon zest, and the vanilla together. Add the flour, (cooled) melted butter, and pecans until a crumbly dough forms.
• Press the dough evenly into the bottom of the prepared baking pan. Prick the dough with a fork all over to prevent air bubbles while baking. Refrigerate the dough for 30 minutes in the pan before baking. Bake the crust at 325 degrees until lightly golden brown, about 25 minutes.
• While the crust is baking, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs, one at a time until smooth. Whisk in the lemon juice and refrigerate until the crust is out of the oven,
• While the crust is still hot pour the lemon topping over the top and spread evenly. Increase the oven temperature to 350 degrees, return the pan to the oven and bale until the topping is set in the center. It should not jiggle when the pan is moved. This should take 20 to 25 minutes.
• Remove pan from the oven and place on a wire cooling rack and cool until the bars are cooled completely. Refrigerate until chilled and firm enough to cut into squares or triangles. Dust the tops with powdered sugar just before serving.

LEMON PECAN SLAB PIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
• Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
• Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.