Best Double Lemon Bars Recipes

DOUBLE LEMON BARS

Steps:

• Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
• Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
• Cut into 24 bars. Sift powdered sugar over top before serving.

DOUBLE-LEMON CHEESECAKE BARS

Steps:

• Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
• Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
• Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
• Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.

DOUBLE-LEMON BARS

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter in large bowl until fluffy. Beat in 2/3 cup powdered sugar. Add 2 cups all purpose flour, 1 cup at a time, beating until moist clumps form. Using back of fork, press dough over bottom of nonstick 13x9x2-inch metal baking pan. Bake crust until light golden, about 20 minutes.
• Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended. Beat in fresh lemon juice with pulp, lemon peel, and baking powder, then remaining 1/4 cup all purpose flour for filling.
• Pour lemon filling over hot crust. Bake until filling is set in center and begins to brown on top, about 20 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
• Cut pastry into 24 bars. Transfer lemon bars to serving platter and dust with additional powdered sugar.

DOUBLE LAYER LEMON-LIME BARS

Steps:

• Combine wafer crumbs, margarine and 2 Tbsp. sugar; press onto bottom of 9-inch square pan.
• Beat cream cheese, lime juice and remaining sugar until blended; spread over crust.
• Beat pudding mixes, milk and lime zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over cream cheese layer in pan.
• Refrigerate 4 hours or until firm.

PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)

Steps:

• HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating

DOUBLE LEMON BARS

Steps:

• Preheat the oven to 350 degrees.
• CRUST: Using an electric mixer, beat butter until fluffy. Beat in the powdered sugar. Add 2 cups of flour one cup at a time, beating until moist clumps form. Using the back of a fork, press the dough over the bottom of a 9 x 13 pan. Bake the crust until light golden, about 20 minutes.
• FILLING: Beat the sugar and eggs in a medium bowl until blended. Beat in the fresh lemon juice, lemon peel, and baking powder, then the remaining flour. Pour the filling over the hot crust and bake until the filling is set in the center and begins to brown, about 20 minutes. Cool completely before cutting. Sprinkle with powdered sugar.

DOUBLE LEMON BARS

Steps:

• Heat oven to 350°F
• Combine all crust ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed. Press into greased 8 or 9-inch square baking pan. Bake for 15 to 17 minutes or until edges are lightly browned.
• Meanwhile, combine all filling ingredients in same mixer bowl. Beat at medium speed until well mixed. Pour filling over hot, partially baked crust. Continue baking for 17 to 20 minutes or until top is light golden brown. Sprinkle with powdered sugar. Cool completely. Cut into bars.
• TIP: For easy cutting, line pan with aluminum foil, leaving 1-inch overhang on ends. Lightly grease foil. Bake as directed above. Lift out foil and bars from pan; peel foil from sides of bars. Cut into bars.

DOUBLE-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
• Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over crust.
• Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
• Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
• Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
• Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

DOUBLE-LAYER LEMON BARS

Steps:

• CRUST: whisk together flour, cornmeal, sugar, lemon rind & salt in med bowl - add melted butter - stir well - press dough in bottom of pan CR CHEESE LAYER: in lg bowl beat yogurt & cr cheese at med speed until combined, about 1 min - increase speed to high & beat until smooth, about 2 mins - add flour, egg & sugar - beat on med until combined about 1 min - increase speed to high - beat until smooth, about 1 min - pour over top of crust in pan - bake 350 x 20 mins until just set LEMON LAYER: beat eggs & sugar in med bowl on med/high until combined - add flour, baking powder, lemon rind & juice - beat until smooth - remove pan fr oven - pour lemon mix over top of cr cheese - bake 30 mins until light golden & set - cool in pan on wire rack to rm temp - refrig for 1 hr - sift confect sugar on top - cut in squares