Best Best Lemon Bars Ever Recipes
THE BEST LEMON BARS YOU WILL EVER EAT
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
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 LEMON BARS EVER
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
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.
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