LEMON BARS
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
LOVELY LEMON BAR COOKIES
While on vacation this summer I enjoyed the book "Chocolate Chip Cookie Murder" by Joanne Fluke. Not only was the plot a fun read but the author interspersed some good recipes throughout the book. This is one of the recipes. I want to forward the book to my Zaar Used Media Swap partner today and I am posting the recipe here so I can try it later. The author did not indicate the serving size, prep time, etc. so I am guessing. I will update after I make the recipe. Prep time does not include cooling time.
Provided by QueenBee49444
Categories Bar Cookie
Time 1h15m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees, rack in middle position.
- Grease a 9 x 13 pan.
- Cut each stick of butter into eight pieces.
- Zoop it up with the flour and powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust).
- Spread it out in a greased 9 x 13 pan and pat it down with your hands.
- Bake at 350 degrees for 15 to 20 minutes or until golden around the edges.
- Remove from oven - but don't turn the oven off!
- Mix eggs with white sugar.
- Add lemon juice & zest if you want to use it.
- Add salt and baking powder and mix.
- Add flour and mix thoroughly. (This will be runny - it's supposed to be.).
- Pour this mixture on top of the pan you just baked.
- Stick it back into the oven.
- Bake at 350 degrees for another 30-35 minutes.
- Remove from oven and sprinkle on additional powdered sugar.
- Let cool thoroughly and cut into brownie-sized bars.
Nutrition Facts : Calories 395.7, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.7, Sodium 286.9, Carbohydrate 57.1, Fiber 0.7, Sugar 38.5, Protein 4.7
LEMON SQUARES/LEMON BAR COOKIES
Wonderful bar-like cookies that form a crunchy layer on the bottom and a chewy layer on top. They are delicious! They were originally called "Lemon Cheese Squares" tho I can't fathom why considering the fact that there's no cheese in the recipe! I found this in the cookbook "Private Collections: A Culinary Treasure". Miss Hortense Reit is the recipe's author. If you like lemon, you'll LOVE this! Yum!
Provided by annbb
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
- Spread in a 9 X 9 inch UNGREASED pan.
- Bake for 10 minutes.
- Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
- Bake an additional 30 minutes.
- Sprinkle powdered sugar of the top when out of the oven.
- Loosen the sides with the sharp point of a knife.
- Let the cake cool and then cut it into squares.
- These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.
Nutrition Facts : Calories 151.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 86.2, Carbohydrate 22.1, Fiber 0.3, Sugar 15.1, Protein 1.8
LEMON BAR COOKIES
These are To Die For. A neighbor brought these over for the holidays and I have to tell you, they are addicting!! They are easy to make too, what more could you ask for?? The recipe does not call for it, but I add the zest of 1 lemon and also a glaze on top made with fresh lemon juice and powdered sugar.
Provided by Pvt Amys Mom
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour and powdered sugar together (for crust).
- Cut butter into flour mixture (as for pie dough).
- Spray 9 x 13" baking dish with Pam nonstick spray.
- Spread crust into bottom of pan and pat lightly.
- Bake at 350° for 20 minutes.
- Beat all of the topping ingredients together lightly.
- Pour over the toasted crust and bake an additional 25 minutes at 350°.
- Cut into small squares.
- Be careful not to overcook or they get very crumbly. The crust should be slightly crumbly when you bite into it, but not fall apart in your hands. The topping should be the consistency of lemon meringue pie filling.
Nutrition Facts : Calories 197.2, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 95, Carbohydrate 28.4, Fiber 0.3, Sugar 19.2, Protein 2.4
LEMON BAR COOKIE CUPS
Provided by Elyse
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Spray a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually beat in dry ingredients until combined.
- Roll into 1" sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
- To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
- Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
- Add lemon juice and mix until combined, there will still be some lumps.
- Pour filling mixture into a saucepan over medium heat.
- Whisk constantly for 5 minutes, or until smooth and thickened.
- Remove lemon curd from heat and let cool for 2-3 minutes.
- Carefully spoon a teaspoon of lemon curd into each cookie cup.
- Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
- Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.
More about "lovely lemon bar cookies recipes"
SO-EASY LEMON BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (303)Category DessertServings 36Total Time 1 hr 35 mins
- Heat oven to 350°F. Break up cookie dough in ungreased 13x9-inch pan. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 20 minutes or until light golden brown.
- In large bowl, beat eggs with wire whisk or fork until well mixed. Beat in granulated sugar, flour and butter until well blended. Stir in lemon zest and lemon juice. Pour mixture over warm crust.
- Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
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