Microwave Lemon Bars Recipes

MICROWAVE LEMON BARS

Steps:

• 1. Melt butter in Microwave in a mixing bowl. Add 1 cup flour & 1/4 cup powdered sugar. mix with a fork. Press into an 8 x 8 glass pan. microwave on high power 2-3 min. Set aside .
• 2. In same mixing bowl, Whisk :2 eggs, 3 T lemon Juice, 2 T flour & 1 Cup sugar. Pour over baked crust. Microwave 3-4 min. ( Turning once or twice ) Sprinkle with powdered sugar. let cool 30 min.

MICROWAVE LEMON BARS

Steps:

• To make crust, combine flour and sugar in small bowl. In another small bowl, microwave butter until melted. Work melted butter into flour and sugar mixture until well blended and crumbly. Press mixture into bottom of microwave safe baking dish, 8" round is what I use. Microwave for 4 minutes. Set crust aside.
• To make filling, combine eggs and sugar, beat until fluffy. Add all remaining ingredients, beat slowly until cornstarch is well dissolved, about 1 full minute. Do not overmix.
• Pour this mixture over baked crust. Cook on high 3 1/2 to 4 1/2 minutes, just until center begins to set. Remove and let chill in refrigerator. Before cutting, dust with powdered sugar. I cut mine into small 1 1/2" bites, place each bite in a paper or foil baking cup as they are quite rich. Enjoy!

MICROWAVE LEMON CURD

Steps:

• In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

MICROWAVE OATMEAL BARS

Steps:

• In a large bowl, combine oats and brown sugar. Stir in butter and corn syrup. Press into a greased 9-in. square microwave-safe dish. , Microwave, uncovered, on high for 1-1/2 minutes. Rotate a half turn; microwave 1-1/2 minutes longer. Sprinkle with chocolate chips. Microwave at 30% power for 4-1/2 minutes or until chips are glossy; spread chocolate evenly over top. , Refrigerate 15-20 minutes before cutting.