THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
SNOW DUSTED LEMON 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 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. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 55 milligrams, Carbohydrate 19 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
LEMON SNOWDRIFT BARS
Betcha can't eat just one of these decadent, rich yet refreshing dessert bars! Melt in your mouth, deliciously yummy treats! Very easy, no-bake recipe.
Provided by Chef Beek
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- For Base:.
- Melt butter over low heat in medium saucepan.
- Add beaten eggs, sugar and coconut.
- Cook over very low heat, stirring frequently, until thickened, about 10 minutes.
- Remove from heat and stir in vanilla.
- Add graham crumbs and nuts and stir to combine.
- Fold in marshmallows.
- Spread in a buttered 9 inch square pan.
- Chill until firm, about 45 minutes, then frost with Icing.
- Lemon Buttercream Icing:.
- In medium bowl, beat butter until soft and fluffy with hand mixer.
- Alternately blend in sugar and lemon juice gradually.
- Add milk or cream and continue beating until icing is white and creamy.
- You may need to add a little more lemon juice to get the right consistency. You want a fairly thick, but spreadable, creamy icing.
- Spread icing on cooled base.
- Refrigerate another 30 minutes until icing is set, and cut into 1 inch squares.
Nutrition Facts : Calories 131, Fat 6.4, SaturatedFat 3.4, Cholesterol 22, Sodium 61.8, Carbohydrate 18.1, Fiber 0.4, Sugar 14.9, Protein 1.1
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
LEMON BARS WITH OLIVE OIL AND SEA SALT
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
- To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
- In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
- When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 44 milligrams, Sugar 16 grams, TransFat 0 grams
CHEF JOHN'S LEMON BARS
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g
SNOWDRIFT BARS
This is delicious and so irresistibly good. A great addition to the dainty tray, especially at holiday time!
Provided by Gerry
Categories Dessert
Time 25m
Yield 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter, add sugar, lightly beaten eggs and coconut. Cook over low heat until thickened.
- Remove from heat, add vanilla and cool.
- Add remaining ingredients, spread in a 9 inch pan and chill.
- When cooled, frost with cream cheese icing.
- ICING: Blend the cream cheese, butter and vanilla, beat til smooth and creamy. Add in the icing sugar, more if needed for desired consistency. Spread the amount of icing you wish to use for the cake and refrigerate the rest, find the extra icing great to have on hand to ice muffins or cupcakes.
- Cooking time includes chilling time.
Nutrition Facts : Calories 357.3, Fat 17.5, SaturatedFat 9.1, Cholesterol 50.1, Sodium 187, Carbohydrate 48.8, Fiber 1, Sugar 26.7, Protein 2.8
LEMON SNOWDROPS
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
More about "lemon snowdrift bars recipes"
BEST LEMON BARS RECIPE EVER, SERIOUSLY - CRAZY FOR CRUST
From crazyforcrust.com
KETO LEMON BARS - WHOLESOME YUM
From wholesomeyum.com
LEMON BARS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
Ratings 220Calories 314 per servingCategory Dessert
- PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
- CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
- FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.
- BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 Category Dessert
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
NO-BAKE BAR RECIPES | POPSUGAR FOOD
From popsugar.com
LEMON SNOWDRIFT BARS - LUNCHLEE
From lunchlee.com
THE BEST LEMON BARS RECIPE | MOM ON TIMEOUT
From momontimeout.com
SNOWDRIFT BARS | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
THE TOP 10 NO-BAKE BAR COOKIES RECIPES - THE SPRUCE EATS
From thespruceeats.com
LUSCIOUS LEMON BARS - ONCE UPON A CHEF
From onceuponachef.com
NO-BAKE LEMON BARS RECIPE | EVERYDAY DISHES
From everydaydishes.com
SNOWDRIFT BARS - COOKIES AND CUPS
From cookiesandcups.com
THESE CHOCOLATE LEMON BARS ARE THE PERFECT DEPICTION OF SPRING
From thekitchn.com
MARSHMALLOW-LEMON SNOWDRIFTS RECIPE - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #cookies-and-brownies #bar-cookies #number-of-servings #4-hours-or-less
You'll also love