PERFECT LEMON BARS
My favorite EASY lemon bars recipe with just the right ratio of buttery shortbread crust and creamy lemon filling. Always a crowd favorite.
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 38 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 108 mg, Sugar 25 g, ServingSize 1 serving
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
PERFECT CITRUS BARS
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 13
Steps:
- Crust:Preheat the oven to 350 degrees. In a large bowl, whisk together flour, wheat germ, confectioners' sugar, and salt. Add butter, and cut in using a pastry cutter, two knives, or your fingers, until the largest pieces of butter are the size of peas.
- Press evenly into a 12 1/2-by-17 1/2-inch rimmed baking sheet. Bake until golden, 20 to 30 minutes. Transfer to a wire rack until completely cool.
- Filling:In a medium bowl, whisk together, eggs, sugar, and flour. Add lemon and lime juice, lemon and lime zest, and salt. Whisk to combine. Pour over cooled crust.
- Bake until center is set, about 30 minutes. Transfer to a wire rack until completely cool. Cut into 2-inch squares. Bars can be stored in an airtight container at room temperature up to 2 days.
TROPICAL CITRUS BARS
Try bars with a tangy citrus twist, using both lemon and lime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g
SUSAN'S PERFECT LEMON BARS
This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.
Provided by Dee514
Categories Bar Cookie
Time 1h30m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 350°F.
- Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
- Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
- To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
- Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds), then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts).
- To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
- Freeze butter and grate it on the large holes of a box grater into the flour mixture.
- Toss butter pieces to coat.
- Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
- Sprinkle crust mixture into parchment lined pan.
- Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
- Refrigerate for about 30 minutes.
- Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
- Filling: Prepare filling while crust is baking.
- In a medium bowl, whisk eggs, sugar and flour.
- Stir in lemon zest, juice, milk and salt; stirring to blend well.
- Remove crust from oven, and reduce oven temperature to 325°F.
- Stir filling mixture to reblend and pour over warm crust.
- Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
- Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes).
- Grasp the edges of the lengthwise parchment paper (long sides of the pan) and lift the lemon bars out of the pan and onto a cutting board or counter.
- Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
- Sieve confectioner's sugar over bars, if desired.
- Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.
Nutrition Facts : Calories 326.9, Fat 13.4, SaturatedFat 7.8, Cholesterol 101.1, Sodium 198, Carbohydrate 48.2, Fiber 0.6, Sugar 29.6, Protein 4.6
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