BLUE RIBBON LEMON BARS
Make and share this Blue Ribbon Lemon Bars recipe from Food.com.
Provided by FarahC
Categories Bar Cookie
Time 1h55m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Make crust first.
- In a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
- Press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
- Bake 10-15 minutes or until golden. Be sure to make sure crust doesn't turn brown.
- Take crust out and let rest 10 minutes.
- Leave oven on. While crust is resting make filling.
- In a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
- Pour filling mixture over crust and bake 60 minutes. When done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
- Chill bars at least 1 1/2 hours before eating.
Nutrition Facts : Calories 357.8, Fat 14.7, SaturatedFat 8.8, Cholesterol 88, Sodium 132.1, Carbohydrate 53.6, Fiber 0.6, Sugar 37.4, Protein 4.1
THE BEST LEMON BARS
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
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.
CLASSIC LEMON BARS
If you like lemon flavor, this is the recipe for you. Super lemony, light and refreshing dessert. Huge crowd favorite, so much so, I get requests for parties and camping trips to make these. These are your classic rendition of lemon bars. For parties, I like to cut these into smaller 1 inch squares. For gluten-free, just switch...
Provided by Darci Juris
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. For the crust - Preheat the oven to 350 degrees F.
- 2. Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
- 3. In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
- 4. Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
- 5. Bake until the crust is golden brown, about 25 minutes.
- 6. For the filling - While the crust is baking, prepare the filling.
- 7. Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
- 8. Add the lemon juice and zest, and mix well.
- 9. When the crust is done, remove from oven, and reduce oven to 300 degrees F.
- 10. Pour the filling over the warm crust and return to the oven.
- 11. Bake until the filling is just set, approximately 30 minutes.
- 12. Remove from oven when done, and let cool on a wire rack.
- 13. Move dish to refrigerator and cool until firm, at least 2 hours or more.
- 14. When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
- 15. Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.
COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS
Make and share this County Fair First Prize Blue Ribbon Lemon Bars recipe from Food.com.
Provided by gracesadowski
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First Make the Base:.
- 2 cups flour.
- ¼ cup sugar.
- 1 cup butter softened.
- Preheat Oven to 350.
- Cut ingredients together in a large bowl.
- Pat crust into 13 X 9 inch baking dish.
- Bake for 15 minutes.
- Then:.
- Make the Topping :.
- 2 cups sugar.
- 1 tsp baking powder.
- ¼ cup flour.
- 3 eggs.
- 2/3 cup lemon juice.
- Grated rind of 2 lemons.
- Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
- Cool, sprinkle with powdered sugar and cut into squares.
Nutrition Facts : Calories 465.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 112.3, Sodium 188.8, Carbohydrate 68.1, Fiber 0.8, Sugar 45.6, Protein 5
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