Best Easy Lemon Bars Recipes

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EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS



Easy Blueberry Cheesecake Lemon Cookie Bars image

Blueberry Lemon Cream Cheese Cookie Bars I came up with this recipe for my love of lemon cookies and cheese cake. Lemon and Blueberry go so well together. The combination is delicious. Lemon cookie crust with Blueberry filling mingling with the lemon cheesecake. This is a great hand held cookie dessert. Keep a napkin handy!...

Provided by Nor Mac

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 20

2 c all-purpose flour
3/4 c butter chopped
1/2 c powdered sugar
1/4 c packed light brown sugar
1-2 Tbsp milk as needed
1 zest of a lemon
CHEESECAKE
16 oz softened cream cheese ( 2 packages)
2 eggs
1/2 c granulated sugar
1 tsp lemon zest, grated
1 Tbsp lemon juice
20 ounce can(s) blueberry pie filling
OPTIONAL HOMEMADE BLUEBERRY FILLING
2 pt blueberries
1 c water
3/4 c sugar granulated
1/2 tsp lemon zest, grated
1 Tbsp lemon juice, fresh
1 dash(es) cinnamon

Steps:

  • 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
  • 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
  • 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
  • 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
  • 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
  • 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
  • 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.

EASY LEMON CHEESECAKE BARS



Easy Lemon Cheesecake Bars image

Make and share this Easy Lemon Cheesecake Bars recipe from Food.com.

Provided by angelfan

Categories     Bar Cookie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 yellow cake mix with pudding
2 eggs
1/3 cup oil
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice

Steps:

  • Mix together dry cake mix, 1 egg and the oil, until crumbly.
  • Set aside 1 cup of this mixture.
  • Pat remaining mixture into bottom of ungreased 9x13 pan.
  • Bake at 350 for 15 minutes.
  • Remove from oven.
  • In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
  • Spread over baked crumb mixture.
  • Sprinkle remaining crumb mixture over that.
  • Return to oven for 15 minutes.
  • Cool in fridge and cut into bars.

EASY LEMON CURD BARS



Easy Lemon Curd Bars image

A cup of tea looks lonely without something sweet beside it. These bars are a nice accompaniment. I love the combination of the nutty crust and zippy lemon curd.-Donna Spenser, New Virginia, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 jar (10 ounces) lemon curd
2/3 cup sweetened shredded coconut
1/2 cup chopped almonds, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 207 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 96mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

EASY LEMON CHEESECAKE BARS



Easy Lemon Cheesecake Bars image

Lemon cheesecake crescent bars.

Provided by Art Araya

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 4h10m

Yield 24

Number Of Ingredients 9

2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®)
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ (21 ounce) can Lemon Pie Filling
1 medium lemon, zested and juiced
1 ½ teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 tablespoon white sugar, or to taste
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
  • Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
  • Bake in the preheated oven until golden brown, about 25 minutes.
  • Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
  • Dust with confectioners' sugar and cut into 24 bars.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 22.2 g, Cholesterol 41.7 mg, Fat 13.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 212.3 mg, Sugar 14.5 g

EASY LEMON CHEESE BARS



Easy Lemon Cheese Bars image

These tart crunchy lemon bars are a hit at family picnics, church suppers and in field lunches. They're easy to bake and carry.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 6

1 package yellow cake mix (regular size)
2 large eggs
1/3 cup vegetable oil
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine cake mix, 1 egg and oil; stir until crumbly. Set aside 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking dish. , Bake at 350° for 15 minutes. In another bowl, beat cream cheese, sugar, lemon juice and remaining egg until fluffy. Spread over cake. Sprinkle with reserved cake mixture. Bake 15 minutes longer. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

EASY LEMON-BUTTER POUND CAKE BARS



Easy Lemon-Butter Pound Cake Bars image

No mixer is needed for this. I saw this recipe on Betty Crocker's website. Picture is from Martha white. Thought this was too good to pass up and wanted to share it with all the lemon lovers. Enjoy as I will!

Provided by Tammy T

Categories     Fruit Appetizers

Time 2h25m

Number Of Ingredients 10

1 c butter or margarine
2 c granulated sugar
4 eggs
2 c self-rising flour
2 Tbsp grated lemon peel
1/3 c cup fresh lemon juice
glaze :
1 c powdered sugar
2+ Tbsp fresh lemon juice, enough to make saucy
**foot note: you'll need two medium lemons to get enough juice and peel.

Steps:

  • 1. Heat oven to 375°F. Grease "bottom" only of 13x9-inch pan with shortening or cooking spray. In a large saucepan or 3-quart saucepan, melt the butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan.
  • 2. Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes.
  • 3. Cool completely, about 1 hour. In small bowl, mix glaze ingredients until smooth. For bars, cut into 8 rows by 6 rows. Drizzle over bars. ***For Valentines Day, use a heart cookie cutter for a cute shape.

EASY CHEESECAKE LEMON BARS



Easy Cheesecake Lemon Bars image

Recipe was found on the side of a box of Pillsbury Moist Supreme Lemon Cake Mix. I debated about posting, as there are similar recipes already in the Zaar database that use powdered sugar instead of the canned frosting in the cheesecake layer. I prepared these as a quick, last minute offering for Hubby to take to a local function, and didn't get to taste myself. However, he told me that my pan was one of the first things empty on the dessert table. I hope that means they were good. :)

Provided by Ms B.

Categories     Bar Cookie

Time 55m

Yield 36 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package pillsbury moist supreme lemon cake mix
1/4 cup margarine or 1/4 cup butter, softened
1 egg
1 (16 ounce) can pillsbury creamy supreme lemon frosting
1 (8 ounce) package cream cheese, softened
1 egg

Steps:

  • Heat oven to 350. Grease and flour 9x13 pan.
  • In large bowl, combine cake mix, margarine and egg at low speed until crumbly.
  • Reserve 3/4 cup mixture; set aside.
  • Press remaining mixture in greased and floured pan.
  • In small bowl, combine frosting, cream cheese and egg at low speed until well blended; beat at high speed until smooth.
  • Spread over base.
  • Sprinkle reserved cake mixture over top.
  • Bake at 350 for 35-45 minutes until edges are light golden brown and center is firm to touch.
  • Cool completely.
  • Store in refrigerator.

Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.8, Cholesterol 17.6, Sodium 133.6, Carbohydrate 11.5, Fiber 0.2, Sugar 6.5, Protein 1.4

EASY CHEESY LEMON BARS



Easy Cheesy Lemon Bars image

Make and share this Easy Cheesy Lemon Bars recipe from Food.com.

Provided by emcglone1979

Categories     Bar Cookie

Time 50m

Yield 35 bars

Number Of Ingredients 7

1 (18 ounce) package lemon cake mix
1/2 cup melted butter
1 egg, slightly beaten
8 ounces cream cheese, softened
1 (16 ounce) container lemon frosting
1 egg
1 teaspoon lemon juice

Steps:

  • Bottom:
  • Combine cake mix, butter, and egg. Mix with fork until moistened.
  • Set aside 1 cup of mix.
  • Grease bottom only of 9x13 pan.
  • Pat mix into it.
  • Top:
  • Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
  • Beat 3 to 5 minutes.
  • Spread over cake mixture.
  • Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
  • When cool, spread top with remaining frosting.
  • Store in refrigerator. Bars cool easier when chilled.

EASY CREAM CHEESE LEMON BARS



Easy Cream Cheese Lemon Bars image

Make and share this Easy Cream Cheese Lemon Bars recipe from Food.com.

Provided by SLColman

Categories     Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) box yellow cake mix with pudding
1 large egg
1/3 cup vegetable oil
8 ounces softened cream cheese
1/3 cup sugar
1 tablespoon lemon juice
1 large egg (additional)

Steps:

  • Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
  • Reserve 1 cup for topping.
  • Lightly Pat remaining mix in greased 13 x 9 pan.
  • Bake 15 minutes at 350.
  • Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
  • Spread over baked layer.
  • Sprinkle with reserved crumb mixture. Bake 15 minutes more.
  • Cool. Cut into bars.

Nutrition Facts : Calories 254.9, Fat 13.3, SaturatedFat 4.7, Cholesterol 42, Sodium 277.7, Carbohydrate 31.1, Fiber 0.2, Sugar 18.9, Protein 3.2

EASY LEMON RASPBERRY & CREAM BARS



Easy Lemon Raspberry & Cream Bars image

Lemon cake mix gives you a head start in making these easy raspberry-cream cheese bars. We see great success on the potluck and party circuits!

Provided by My Food and Family

Categories     Dairy

Time 2h25m

Yield 24 servings

Number Of Ingredients 8

1/2 cup butter, softened
1 pkg. (2-layer size) lemon cake mix
2 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
1/4 tsp. almond extract
2-2/3 cups raspberries
1 tsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
  • Meanwhile, beat cream cheese, granulated sugar and almond extract with whisk until blended. Add remaining egg; mix well.
  • Spread cream cheese mixture over crust; top with raspberries. Top with reserved crumb mixture.
  • Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
  • Garnish with sifted powdered sugar just before serving.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

EASY LEMON BARS



Easy Lemon Bars image

The ingredients are probably what you already have in your pantry. These lemon bars are pretty healthy - minimal on the flour and butter (except for the crust). It has a sweet cookie-like crust and the lemon on top seperates into two sweet, chewy layers. :] The top is kind of chewy and the bottom is like a sweet cookie so it reminds me of an ersatz cheesecake ;D

Provided by Secret Teenage Chef

Categories     Bar Cookie

Time 45m

Yield 25 squares, 25 serving(s)

Number Of Ingredients 10

1 cup flour
1/8 teaspoon salt (optional)
1/2 cup sugar or 1/2 cup Splenda granular
1/4-1/3 cup butter, the recipe book says 1/3 but I reduced it and it still comes out great
3 medium eggs or 2 large eggs
1/2 cup sugar or 1/2 cup Splenda sugar substitute, see butter
2 tablespoons flour
1 1/4 teaspoons grated lemon rind (optional)
1/3 cup fresh lemon juice, make sure there aren't any seeds
confectioners' sugar (optional)

Steps:

  • Preheat oven to 375. Spray a 9x9 pan with nonstick spray and lightly flour.
  • Mix flour, salt, and sugar together. Add butter and mix (or 'cut') until it clumps. I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs. Pat this baby evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown. Cool on wire rack and reduce heat to 350.
  • While you're waiting for crust, mix all the topping ingredients together (except the confectioner's sugar) and food processor/mix until well blended (it will be very liquid-like). Pour mixture on top of the prebaked crust and bake for about 15 - 17 minutes or until the top appears dry (it's normal if the center puffs up a bit). DON'T OVERCOOK, POR FAVOR!
  • Cool for an hour. Sprinkle with a bit of confectioner's sugar if you wish. Cut into 25 squares. MAKE SURE YOU SHARE! :].

EASY GLUTEN-FREE LEMON BARS



Easy Gluten-Free Lemon Bars image

The wait is finally over...Gluten Free Lemon Bars are here!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 36

Number Of Ingredients 13

1 box Betty Crocker™ Gluten Free sugar cookie mix
1/4 cup butter, softened
1/4 cup canola oil
1 tablespoon water
1 teaspoon gluten-free vanilla
4 eggs
1 1/2 cups granulated sugar
2 tablespoons Betty Crocker™ Gluten Free rice flour blend
2 tablespoons butter, melted
3 tablespoons grated lemon peel (from 2 large lemons)
1/3 cup fresh lemon juice (from 2 large lemons)
1 teaspoon gluten-free lemon extract
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
  • In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

EASY CRESCENT DOUGH LEMON BARS



Easy Crescent Dough Lemon Bars image

This is a really lemony treat you can enjoy for breakfast, afternoon tea, or as a midnight snack. It's super easy to whip up! You probably have the ingredients in your pantry and fridge. We loved the creamy lemon curd filling. And, the crunchy sugar topping is perfect!

Provided by Amber Moon

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 5

2 can(s) refrigerated crescent rolls
1 stick butter, softened
1 jar(s) lemon curd - or jam of your choice
2 lemons
1 c powdered sugar

Steps:

  • 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
  • 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
  • 3. Spread lemon curd evenly all over the dough.
  • 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
  • 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
  • 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
  • 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.

EASY LEMON SHORTBREAD BARS



Easy Lemon Shortbread Bars image

This is one of my favorite recipes from one of my favorite people. Meyers lemons are perfect for these.

Provided by KandB

Categories     Bar Cookie

Time 1h

Yield 12 bars

Number Of Ingredients 8

1 cup butter
1/2 cup powdered sugar
2 cups sifted all-purpose flour
4 whole eggs
1/2 cup fresh lemon juice
2 teaspoons lemon zest, grated
2 cups sugar
4 tablespoons flour

Steps:

  • Heat oven to 350 degrees.
  • Cream butter and sugar, gradually add flour, cream together well.
  • spread and pat down in bottom of pan with hand.
  • bake for 20 minutes (18 minutes for a glass pan).
  • Add all topping ingredients into bowl and mix together for at least 1 minute until well blended.
  • Pour over topping over shortbread and back for an additional 20-25 minutes.
  • Sprinkle with powdered sugar and serve.

Nutrition Facts : Calories 395.6, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.7, Sodium 159.8, Carbohydrate 57.1, Fiber 0.7, Sugar 38.6, Protein 4.7

EASY LEMON BARS



Easy Lemon Bars image

Make lemon bars a breeze with our Easy Lemon Bars recipe. You'll love the tanginess of our recipe and you don't have to be an expert baker to make them! Try making these Easy Lemon Bars for the next bake sale or for dessert tonight.

Provided by My Food and Family

Categories     Spring 2019

Time 4h50m

Yield 32 servings

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups granulated sugar, divided
2-1/2 cups flour, divided
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
6 eggs
zest and juice from 1 lemon
2 Tbsp. powdered sugar

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat butter and 1/2 cup granulated sugar in large bowl with mixer until light and fluffy. Gradually add 2 cups flour, mixing well after each addition. Press onto bottom and 1/2 inch up sides of prepared pan. Refrigerate 30 min.
  • Heat oven to 350°F. Bake crust 15 to 20 min. or until lightly browned.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Add remaining granulated sugar, remaining flour, eggs, lemon zest and juice; whisk until blended. Pour over crust.
  • Bake 25 to 30 min. or just until center of filling is firm. Cool completely.
  • Refrigerate 2 hours or until chilled. Use foil handles to remove dessert from pan before cutting into bars. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 65 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 3 g

EASY LEMON MERINGUE PIE-STYLE BARS



Easy Lemon Meringue Pie-Style Bars image

Make these Easy Lemon Meringue Pie-Style Bars to get your quick lemon meringue fix. You won't need a full-on meringue recipe to make these Easy Lemon Meringue Pie-Style Bars. Made with a shortbread cookie crust and other great ingredients, these dessert bars are sure to impress any lemon-lovers.

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 16 servings

Number Of Ingredients 10

30 square shortbread cookies, finely crushed (about 1-1/2 cups)
1/4 cup plus 2 Tbsp. sugar, divided
1/4 cup butter or margarine, melted
2 Tbsp. cornstarch
2-1/2 cups water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1-1/2 tsp. lemon zest
4 cups JET-PUFFED Miniature Marshmallows
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch square pan. Bake 5 min.
  • Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add gelatin mixes and lemon zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
  • Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled.
  • Pour gelatin mixture over crust. Add COOL WHIP to marshmallow mixture; stir gently until blended. Spread over gelatin mixture. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

EASY PEAZY LEMON SQUEEZY BARS



Easy Peazy Lemon Squeezy Bars image

Make and share this Easy Peazy Lemon Squeezy Bars recipe from Food.com.

Provided by SarahBeth

Categories     Dessert

Time 1h10m

Yield 36-40 bars, 18 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup butter, softened
4 eggs
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
2 tablespoons flour
2 teaspoons grated lemon peel (use 3 for a more lemony bar)

Steps:

  • Preheat oven to 350°F
  • Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
  • Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
  • Press mixture evenly into parchment-lined pan. This is your crust.
  • Bake crust 20 minutes or until light brown; remove from oven.
  • Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
  • Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
  • Cool completely on a wire rack.
  • Use edges of parchment lining to lift bars from pan.
  • Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

EASY LEMONY LEMON BARS



Easy Lemony Lemon Bars image

Very easy, incredible filling (I could eat a plain bowlful) and most importantly the lemoniest lemon bars you'll ever eat!

Provided by Gods_sugarcookie

Categories     Bar Cookie

Time 50m

Yield 15 bars, 15 serving(s)

Number Of Ingredients 7

1/2 cup powdered sugar
2 cups flour
1 cup butter
1/4 cup flour
2 cups sugar
4 eggs, beaten
1/2 cup lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • For the crust, combine 1/2 cup powdered sugar and 2 cups flour; cut 1 cup butter into the mixture. Press into a greased 9 by 13 inch pan and bake 15 minutes. Cool.
  • Meanwhile, combine 1/4 cup flour and 1 3/4 cup sugar. Stir in eggs and lemon juice. Pour onto crust. Bake about 25 minutes at 350 degrees F until lightly browned and set. Cool and then sprinkle with powdered sugar.

EASY LEMON BARS FOR JUNIOR CHEFS



Easy Lemon Bars for Junior Chefs image

These lemon bars are so easy and delicious! No measuring or breaking eggs. They can be frosted with cream cheese icing, or used as a jellyroll base.

Provided by KARILK

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 25m

Yield 20

Number Of Ingredients 2

1 (16 ounce) package angel food cake mix
1 (21 ounce) can lemon pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10x15 inch jelly roll pan.
  • Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.

Nutrition Facts : Calories 185 calories, Carbohydrate 38.7 g, Cholesterol 38.6 mg, Fat 2 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 218.4 mg, Sugar 32.2 g

SUPER EASY LEMON BARS



Super easy Lemon bars image

These bars never stay around long, as soon as I get them cut they disappear! The lemon flavor is not that intense, but if you would like it to be, add about a tablespoon of lemon zest to the filling mixture before pouring on top of baked crust. Then bake as directed.

Provided by Jennifer Manthei

Categories     Other Desserts

Time 1h

Number Of Ingredients 11

CRUST
2 c all purpose flour
1 c confectioners' sugar (powdered)
a pinch salt
1 c butter, room temperature
FILLING
6 Tbsp all purpose flour
2 c sugar
4 large eggs
6 Tbsp fresh lemon juice (or bottled works too)
1 Tbsp lemon zest, grated (optional)

Steps:

  • 1. Perheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan. (non stick spray works great)
  • 2. Combine the flour, confectioner's sugar, and salt in a large bowl. Cut in the butter to make it a crumbly mixture. Press the mixture in the prepared pan, ( you may need to dust your hands with flour or confectioner's sugar to keep the dough from sticking to your fingers) and bake the crust for 20 minutes.
  • 3. Meanwhile, mix up the filling: Mix the flour and sugar together in a large bowl, then add the eggs and lemon juice and zest (if desired). Stir with a whisk until well combined. Pour this over the crust (when it comes out of the oven) and return it to the oven and bake for an additional 20 minutes.
  • 4. Let cool and sprinkle with confectioner's sugar and then cut into bars, enjoy!

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