Best Best Lemon Bars Recipes

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THE BEST LEMON BARS



The Best Lemon Bars image

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

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

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

THE BEST LEMON BARS



The Best Lemon Bars image

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

Nonstick cooking spray
1 3/4 cup all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1/2 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
4 large eggs
2 large egg yolks
1 3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1 cup fresh lemon juice (from 6 to 8 lemons)
1 teaspoon finely grated lemon zest
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 tablespoon confectioners' sugar, for dusting

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.

BEST LEMON BARS



Best Lemon Bars image

Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.

Provided by Julia Moskin

Categories     easy, cookies and bars, dessert

Time 1h

Yield About 2 to 3 dozen bars, depending on size

Number Of Ingredients 11

2 cups/240 grams all-purpose flour
1 cup/225 grams very cold unsalted butter (2 sticks), cut into small chunks
1/2 cup/50 grams sweetened shredded coconut (see note)
1/4 cup/30 grams confectioners' sugar, more for sprinkling
Pinch of salt
2 cups/400 grams granulated sugar
4 eggs
1/2 cup/120 milliliters freshly squeezed lemon juice
1/4 cup/30 grams all-purpose flour
1 teaspoon baking powder
Pinch of salt

Steps:

  • Make the crust: Heat oven to 350 degrees. Butter a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.
  • In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.
  • Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
  • Meanwhile, make the filling: Whisk all the ingredients together until smooth.
  • Pour filling over hot parbaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9-by-9-inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
  • Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners' sugar.
  • Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners' sugar just before serving.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 45 milligrams, Sugar 14 grams, TransFat 0 grams

THE BEST HOMEMADE LEMON BARS RECIPE



The Best Homemade Lemon Bars Recipe image

These are the best homemade lemon bars! With a perfectly chewy crust, zesty lemon filling and dusted with powder sugar they are the ultimate summertime treat.

Yield 24

Number Of Ingredients 10

1 cup butter (softened)
1/2 cup sugar
2 cups flour
1/4 teaspoon salt
3 cups sugar
6 large eggs (beaten)
1 lemon (zested)
1 cup lemon juice (fresh or bottled)
1 cup flour
1/2 cup powdered sugar

Steps:

  • Heat oven to 350 degrees F.
  • Spray a 9 x 13 inch baking pan with nonstick cooking spray.
  • Cream together softened butter and sugar in a large mixing bowl.
  • Add flour and salt and mix until blended.
  • Press into the bottom of prepared pan and bake for 15 minutes.
  • While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
  • Remove from oven and dust with powdered sugar.
  • Cool completely and cut into squares.

Nutrition Facts : Servingsize 1 serving, Calories 6545 kcal, Fat 268 g, SaturatedFat 51 g, Cholesterol 0 mg, Sodium 1883 mg, Carbohydrate 927 g, Sugar 566 g, Protein 186 mg

THE BEST LEMON BARS



The Best Lemon Bars image

I got this recipe from my sister in law 20+ years ago, and since then have used it exclusively. These bars are not goopy, and have a perfect balance of sweet and tart. The crust is almost like a shortbread and is so delicate. During lemon season I make almost a pan a day and they disappear as quickly as I make them. You will not be disappointed. I use my food processor to do the work; you can use a traditional hand operated pastry blender for the crust and your blender for the filling

Provided by PhoenixReborn

Categories     Tarts

Time 40m

Yield 25 squares

Number Of Ingredients 9

1 cup flour
1/2 cup butter
3 -4 tablespoons powdered sugar
3 tablespoons lemon juice
2 teaspoons lemon zest (fresh)
2 eggs
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350. Locate an 8x8 baking dish.
  • Crust: Combine the 1 cup flour, butter, and powdered sugar in the food processor. Run until mixture resembles coarse meal.
  • Dump crust mixture into the pan. Distribute and press down by hand create the crust over the pan. You should create a firm, even layer of crust over the bottom of the pan, and a short edge (1/4-1/2 inch) of crust on the sides, which will help to contain the lemon filling later.
  • Bake for 10-12 minutes. Prepare filling while crust bakes.
  • Filling: Combine lemon juice, lemon zest, sugar, and eggs into the same food processor bowl (no need to wash between steps). Allow the processor to run the entire time the crust bakes. Upon removing crust, add the flour/baking powder mixture to the processor and mix another minute. Pour this over the top of the crust.
  • Place the pan back into the oven; decrease temperature to 325. Bake for 13-18 minutes. Top should appear white with golden overtones.
  • Remove from oven; cool for at least 15 minutes. Cut into squares. (I cut mine with a "Bash and Chop"- a great tool).

Nutrition Facts : Calories 86.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 26.7, Sodium 39.2, Carbohydrate 11.5, Fiber 0.2, Sugar 7, Protein 1.1

LEMON BARS BEST OF BRIDGE



Lemon Bars Best of Bridge image

Categories     Lemon     Egg

Number Of Ingredients 10

1 cup Flour
1/2 cup Butter
1/4 cup Sugar
3/4 cup Sugar
2 tablespoons Flour
1/2 teaspoon Baking Powder
3 tablespoons Lemon Juice
1 tablespoon Finley grated lemon rind
2 Eggs, beaten
1 pinch Salt

Steps:

  • Blend first 3 ingredients and press into 9x9 baking pan, lined with parchment and bake @ 350F for 12 to 15 Min.
  • Custard: Mix Eggs and Sugar until pale. Add lemon Juice, Lemon zest, 2 Tblsp. Flour, Baking Powder and salt. Bake at 350F for 25 Min.
  • Sprinkle with Icing Sugar and cut when cool.

BEST LEMON BARS



Best Lemon Bars image

Make and share this Best Lemon Bars recipe from Food.com.

Provided by Luby Luby Luby

Categories     Bar Cookie

Time 1h20m

Yield 24 Bars

Number Of Ingredients 9

3/4 cup butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
3 tablespoons confectioners' sugar, for sprinkling

Steps:

  • Shortbread Base:Preheat oven to 350 degrees.
  • Cut butter into 1/2 inch pieces.
  • In food processor, process all ingredients until mixture begins to form small lumps.
  • Press mixture evenly into 9x13 baking pan.
  • Bake in middle of oven until golden, about 20 minutes.
  • While shortbread is baking, prepare topping.
  • Topping: In bowl whisk together eggs and granulated sugar until combined well.
  • Stir in lemon juice and flour.
  • Pour lemon mixture over hot shortbread base.
  • Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes.
  • Let cool completely in pan then sprinkle with confectioner's sugar.

Nutrition Facts : Calories 178.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.2, Sodium 112.7, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 2.4

THE BEST LEMON BARS YOU WILL EVER EAT



The Best Lemon Bars You Will Ever Eat image

This recipe comes from a friend of my mom. My fiance and I credit this recipe for getting us into our current home-I bribed my landlord with a batch when we turned in the rent application!! No one I know has ever tasted better lemon bars.

Provided by PBShakes

Categories     Bar Cookie

Time 1h

Yield 15-20 bars

Number Of Ingredients 8

2 cups flour
1/2 cup powdered sugar
1 cup butter (1/2lb) or 1 cup margarine, cold (1/2lb)
4 eggs
2 cups granulated sugar
3 tablespoons flour
2 large lemons, juice of, about a 1/2 cup
1 pinch salt

Steps:

  • Crust:.
  • Mix 2 cups flour and powdered sugar. Cut in the butter then use your hands to knead it into a moist ball. Line a 9x13 pan with parchment paper and brush with melted butter. Pat the dough into an even layer at the bottom of the prepped pan. Bake at 350 for 20-25 minutes.
  • While crust is baking mix: eggs, granulated sugar, remaining flour, lemon juice and salt.
  • Pour over baked crust. Bake for 20 min more. If it's still a little loose in the middle turn off the oven, open the door for one minute to allow heat to escape then close it and leave in cooling oven for another 5-10 minutes until it has set.
  • Remove from oven. Using the parchment as a sling carefully move uncut bar to a cutting surface. Cut immediately into squares with a long sharp knife (run knife under hot water before and between cuts) and sprinkle with sifted powdered sugar (optional). Allow to cool.

BEST OF BRIDGE LEMON BARS



Best of Bridge Lemon Bars image

Number Of Ingredients 11

1 1/2 cup Flour
1/2 cup Cornstarch
1 cup Butter, cold
1/2 cup Icing Sugar
4 l Eggs
11/2 cup Sugar
1/2 cup Lemon Juice
2 tablespoons Lemon Rind
1/4 cup Flour
1 teaspoon Baking Powder
1 pinch Salt

Steps:

  • Preheat oven to 350 F. Line a 9 x 13 pan with crisscrossed parchment and coat lightly with baking spray.
  • In food processor pulse flour with icing sugar, flour and cornstarch and salt. Add butter and pulse until mixture resembles coarse meal. Press into prepared pan. Refrigerate for 20 min. Or freeze for 5-7 min. Bake until crust is lightly browned. 12-15 min.
  • Meanwhile make the filling. Beat eggs with sugar until pale and thick. Beat in lemon juice, rind, flour, baking powder and salt. Pour over warm crust and bake until topping is set and no longer wiggles and edges are golden. Approx. 8-10 min.Let cool to room temperature. Refrigerate about 1 hour.

THE BEST LEMON BARS



The Best Lemon Bars image

These tart, rich lemon bars need just seven common ingredients you probably already have, and are done in 55 minutes!

Provided by CHEF GRPA

Categories     Dessert

Time 55m

Yield 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced

Steps:

  • 1. Preheat oven to 350*F.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • My Note: Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
  • Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
  • I tried it again using the juice of 5 lemons (a little over 2/3 cup) and the zest of two lemons. I also added 1/3 Celsius flour to compensate for the extra liquid. I also had to increase the bake time to about 24 minutes. These turned out GREAT with the extra lemon (and, of course, powdered sugar on top). I also added a dash of salt to the crust and thought it was divine. These weren't anything flashy or out of the ordinary -- just exactly what lemon bars should taste like.

Nutrition Facts : Calories 125.5, Fat 5.7, SaturatedFat 3.4, Cholesterol 34.2, Sodium 53.2, Carbohydrate 17.4, Fiber 0.3, Sugar 11.2, Protein 1.6

WORLD'S BEST LEMON BARS RECIPE - (4.4/5)



World's Best Lemon Bars Recipe - (4.4/5) image

Provided by á-78407

Number Of Ingredients 12

CRUST:
1/2 pound butter, room temperature
1/2 cup granulated sugar
2 cups all purpose flour
Pinch of kosher salt
FILLING:
6 large eggs, room temperature
3 cups granulated sugar
3 tablespoons grated lemon zest
1 cup fresh lemon juice
1 cup flour
Powdered sugar

Steps:

  • Preheat oven at 350°F. Mix crust ingredients in large bowl until the crust mixture is smooth. Spray flat baking sheet with nonstick cooking spray. Place crust mixture on the baking sheet and roll out until flat. You can do this with a rolling pin or by hand. Place cookie sheet in oven and cook for ten minutes. Remove and set aside to cool. Mix all filling ingredients in large bowl until there are no lumps. Pour filling over baked crust. Place the cookie sheet in the oven and let bake for an additional 30 to 35 minutes. Remove the cookie sheet and let cool at room temperature. Dust top with powdered sugar.

BEST LEMON BARS EVER



Best Lemon Bars Ever image

I've made these so many times, I could do them without the recipe and with my eyes closed. Everytime we would go to a picnic or a church dinner, these or my brownies would be requested...so I complied. It would actually upset me, cuz I can and do make so many other things, some spectacular things, and they would request 'Lemon Bars'...OK, I'll give them lemon bars....no I'll give them the BEST LEMON BARS EVER!

Provided by Ursula Roll @ursroll

Categories     Cookies

Number Of Ingredients 14

BOTTOM CRUST
2 cup(s) flour, all purpose
1/2 cup(s) powdered sugar
1 cup(s) butter, salted, melted
1 teaspoon(s) lemon zest, fresh
FILLING
4 large eggs
2 cup(s) sugar, granulated
4 tablespoon(s) lemon juice, fresh or bottle
2-3 teaspoon(s) lemon zest, fresh
1 teaspoon(s) baking powder
4 teaspoon(s) flour
TOPPING
- powdered sugar

Steps:

  • *This is what chefs call an "ABC" crust. Sift together, into a good size bowl, the powdered sugar and the flour. Add the zest and stir it in with a wire whisk to mix it well.
  • Make a well, and stir in the melted butter. Mix until dough forms. I usually use a spoon to stir in the butter, and making it into the dough.
  • Press dough into the bottom of a 9 x 13 inch baking pan. Place in a pre-heated 350F degree oven and bake until light brown, about 15-20 minutes. When light brown, remove from oven and set aside, for 10 minutes only.
  • While crust is baking, prepare Filling.
  • Into the bowl of a stand mixer, with the paddle attachment, (Hand held mixer works just fine as well, just have all ingredients out, measured into seperate bowls), beat 4 Lg eggs, very well, about 3-4 minutes, so when you turn off mixer, eggs have no seperation. With mixer on low add 2 cups Sugar and cream well, raise speed and beat about 2-3 minutes. Scrape sides and bottom and beat an additional 1 minute.
  • In a small bowl, mix together flour and baking powder, set aside.
  • With mixer on low, add Lemon juice, (Fresh is best but bottled is fine if that's what avail.) and lemon zest, mix well, add flour mixture** and mix well. Scrape sides and bottom with a rubber scraper, mix for 1 minute more.
  • Pour filling mixture on still hot, baked crust. Return pan to oven and bake for 40-45 minutes.
  • Remove from oven and dust top with powdered sugar. Cool completely before cutting and or Eating. Sugar stays hot for awhile.
  • Notes: **When adding the baking powder/flour mixture, the baking powder will react with the lemon juice and foam just a bit. That will stop as its mixed in.

THE BEST LEMON BARS



THE BEST LEMON BARS image

Categories     Lemon     Dessert

Number Of Ingredients 5

1 cup butter, softened
2 1/2 cups (divided) white sugar
2 1/4 cups (divided) all-purpose flour
4 eggs
2 lemons, juiced

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.

THE BEST HOMEMADE LEMON BARS RECIPE



THE BEST HOMEMADE LEMON BARS Recipe image

Provided by á-331

Number Of Ingredients 13

CRUST:
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp salt
FILLLING:
3 cups sugar
6 large eggs, beaten
lemon zest of 1 lemon
1 cup lemon juice, fresh or bottled
1 cup flour
TOPPING:
1/2 cup powdered sugar

Steps:

  • 1. Heat oven to 350 degrees F 2. Spray a 9x13-inch baking pan with nonstick cooking spray 3. Cream together softened butter and sugar in a large mixing bowl. Add flour and salt and mix until blended. Press into the bottom of prepared pan and bake for 15 minutes 4. While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25-30 minutes or until set\ 5. Remove from oven and dust with powdered sugar 6. Cool completely and cut into squares

BEST LEMON BARS



Best Lemon Bars image

These delicious lemon bars come from 'The New Best Recipe'. The filling melts in your mouth and the shortbreadlike crust is crunchy.

Provided by tigerduck

Categories     Bar Cookie

Time 55m

Yield 16 bars

Number Of Ingredients 12

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup confectioners' sugar (2ounces, plus more to decorate the finished bars if desired)
1/2 teaspoon salt
8 tablespoons unsalted butter, softened but still cool, cut into 1-inch pieces (1 stick)
7 large egg yolks
2 large eggs
7 7/8 ounces granulated sugar (1 cup plus 2 tbsp)
2/3 cup fresh lemon juice
1/4 cup finely grated lemon zest (from 4-5 medium lemons)
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces (1/2 stick)
3 tablespoons heavy cream

Steps:

  • CRUST:.
  • Spray a 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 9 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
  • Place flour, confectioners' sugar, and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow. Sprinkle mixture into prepared pan and press firmly with your fingers into an even layer over the entire pan bottom. Refrigerate for 30 minutes.
  • Adjust oven rack to the middle position and heat oven to 350 degrees. Bake crust until golden brown, about 20 minutes.
  • FILLING:.
  • In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add granulated sugar and whisk until just combined. Add lemon juice, zest and salt; whisk until combined, about 5 seconds. Transfer mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until curd thickens to a thin sauce-like consistency and registers 170 degrees on an instead-read thermometer, about 5 minutes. Pour curd immediately through a single-mesh stainless steel strainer set over a clean nonreactive bowl. Stir in the heavy cream; pour curd onto the warm crust immediately.
  • Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Remove the bars from the pan using the foil handles and transfer to a cutting board. Cut into 2 1/4-inch squares, wiping the knife clean between cuts as necessary. Sieve confectioners' sugar over the bars, if desired.

Nutrition Facts : Calories 226.6, Fat 12.4, SaturatedFat 7, Cholesterol 145, Sodium 97.3, Carbohydrate 26.7, Fiber 0.5, Sugar 18, Protein 3.2

BEST LEMON BARS RECIPE - (4.5/5)



Best Lemon Bars Recipe - (4.5/5) image

Provided by á-46561

Number Of Ingredients 12

SHORTBREAD:
10 tablespoons cold organic butter salted
1 1/4 cups all purpose flour
Zest of 1 lemon
4 tablespoons granulated sugar
1/4 cup powdered sugar
LEMON CURD:
1/2 cup lemon juice, freshly squeezed
Zest of 1 lemon
4 large egg yolks, organic pasture raised
1/2 cup granulated sugar
5 tablespoons butter cut into 5 pieces

Steps:

  • Line a shallow 9x13-inch baking dish with parchment paper and set aside. Preheat your oven to 325°F. While your oven is heating up, make the lemon curd. LEMON CURD: Prepare a double boiler with 2 inches of water in the bottom pan. Bring to a gentle simmer. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 10 to 15 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely In the bowl of a food processor add the flour, butter, lemon zest and sugars. Pulse together until a dough forms. Use a spatula and transfer the dough to the prepared baking dish. Press it on top and to fill in the corners. Bake the shortbread in the preheated oven until golden, about 35 to 40 minutes or so. Take the shortbread out of the oven and top with the lemon curd. Transfer to the refrigerator until chilled. Use a sharp knife to cut the lemon bars into 2x2-inch squares and sprinkle with powdered sugar on top.

BERRY BEST LEMON BARS



Berry Best Lemon Bars image

Prize-Winning Recipe Fall 2010! Raise the bar on lemon bars by layering with blueberries and whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 20

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups fresh blueberries
1/2 cup blueberry jam
2 cups prepared lemon pie filling
2 1/2 cups Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 375°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 1/3 cup of the cookie dough. Press remaining dough in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
  • Meanwhile, shape reserved cookie dough into 5 balls. Place on ungreased cookie sheet. Bake 8 to 9 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small bowl, combine blueberries and jam. Spread over cookie crust. Carefully spread lemon pie filling over blueberry layer. Spread whipped topping over lemon layer. Crumble cookies; sprinkle over whipped topping. Refrigerate at least 2 hours or until chilled. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

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