Best Garden Club Lemon Bars Recipes

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

THE BEST LEMON BARS

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.

EASY EATIN' LEMON BARS

Steps:

• Preheat oven to 350°.
• For Base& Topping: Combine cake mix and butter, and blend thoroughly.
• Add pecans and mix well.
• Reserve 1 cup of the crumb mixture for topping.
• Press remaining crumb mixture onto bottom of pan.
• Roll lightly with glass or pin to smooth out.
• For Filling: Combine pudding mix and sweetened condensed milk, mixing until smooth.
• Add lemon zest and juice to pudding mixture; mix well.
• Pour filling over base and spread gently across.
• Sprinkle with reserved crumb mixture.
• Bake 25-28 minutes or until light golden brown.
• Cool 10 minutes.
• For Glaze: Juice lemon to yield 3-5 teaspoons of juice.
• Combine powdered sugar and juice; drizzle over warm bars.
• Cool an additional 20 minutes.
• Cut into bars and serve.

THE BEST LEMON BARS

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.

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.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

DECADENT CRUST LEMON BARS

Steps:

• For crust, mix together flour, sugar, and butter until crumbly.
• Pat into bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
• Meanwhile prepare topping. Beat eggs slightly.
• In a separate bowl, stir together sugar and flour. Add to eggs. Beat well.
• Add lemon juice, peel, baking powder, and salt. Beat until smooth.
• Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
• Sprinkle with powdered sugar while hot. Let cool and cut into bars.

GARDEN CLUB LEMON BARS

Steps:

• Preheat oven to 350°F.
• Combine crust ingredients until mixture resembles crumbs using a pastry blender or a couple of butter knives.
• Press into a greased and floured 8" square glass baking pan using your fingers- press it so that the entire bottom of the pan is covered evenly.
• Bake partially for 15 minutes, then remove from the oven.
• While the crust is prebaking, combine the filling ingredients and pour over the warm crust.
• Bake for about 15-20 minutes or until lightly browned- do not overbake.
• Let cool completely.
• Once cool, sift powdered sugar over the top- you may need more or less to taste.
• I like mine to look like they've been covered with a snow.
• Slice into bars and serve.