Best Luscious Lemon Bars Recipes

LUSCIOUS SUGAR-FREE LEMON BARS

Steps:

• Preheat oven to 350°F.
• Spray 11 x 7 biscuit pan with cooking spray.
• In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
• Mix until mixture is crumbly.
• Carefully pat into bottom of buttered pan.
• Bake for 5 minutes and remove.
• In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
• Stir in sour cream and lemon juice.
• Add remaining 1 cup of Splenda, flour and baking powder.
• Mix well to combine and pour over baked crust.
• Bake another 10 minutes.
• Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
• Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
• Cool on wire rack for at least 10 minutes.

LUSCIOUS LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350°F whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.
• Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.
• Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
• Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator.

LUSCIOUS LEMON BARS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in flour. , Press onto the bottom of an ungreased 8x4-in. loaf pan. Bake at 325° for 14-16 minutes or until set and the edges are lightly browned., For filling, in a small bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

LUSCIOUS LEMON BARS

Steps:

• Combine 2 cups flour and 1/2 cup powdered sugar.
• Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13 x 9 inch pan.
• Bake at 350 for 20 to 25 minutes, or til lightly browned.
• whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust.
• Bake at 350 for 25 minutes or til set. Let cool completely on a wire rack. Cut into bars and sprinkle evenly with additional powdered sugar. (I use a sifter). Cut into squares. Store in fridge.

LUSCIOUS LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350°F whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.
• Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.
• Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
• Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator.

DOTERRA LUSCIOUS LEMON BARS RECIPE - (4/5)

Steps:

• Preheat oven to 350° F. Mix together flour, sugar, and salt. Cut in the butter until the dough reaches a fine crumb consistency. Press the dough into the bottom of a 9" x 13" pan. Bake for 20 minutes till golden. While crust is baking, beat eggs in a large mixing bowl. In a separate dish, stir together flour, sugar, baking powder, and salt. Add flour mixture to eggs, and stir till smooth. Gradually stir in lemon juice, water, and lemon oil. Pour mixture over baked crust, and return to the oven. Bake 30 minutes or until set. Allow to cool completely, and sift powdered sugar over the top. Garnish with zest if desired. *Substitute orange oil and orange juice to make orange bars.

LUSCIOUS LEMON BARS

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar, gradually beat in flour. Press onto the bottom of an ungreased 8-in. x 4-in. 2-in. loaf pan. Bake at 325º for 14-16 minutes or until set and the edges are lightly browned.
• For filling, in a mixing bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

LUSCIOUS LITTLE LEMON BARS

Steps:

• Pre- heat the oven to 350°F.
• Stir flour and sugar together.
• Cut in butter till small crumbs, and press into small glass baking dish.
• Bake 20 minutes At almost the end of the crust baking time, beat the eggs till smooth.
• Add the sugar.
• Beat.
• Stir in the lemon zest and the juice.
• Blend in the flour and baking powder, and finally the coconut.
• Mix well.
• Pour over the crust.
• Return to the oven and bake 20-25 mins or untill light brown.
• When cooled, cut.
• Keep refrigerated.

LOUISE'S LUSCIOUS LEMON BARS

Steps:

• Combine 2 cups flour and 1/2 cup powdered sugar.
• Cut butter into flour mixture with a pastry blender or two knives used scissor-fashion until crumbly. Firmly press mixture into a lightly greased 13"x9" pan.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until lightly browned.
• Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour over crust.
• Bake at 350 degrees for 25 minutes or until set. Let cool COMPLETELY on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.

LUSCIOUS LEMON BARS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8- by 8-inch baking pan with vegetable cooking spray. Fit an 8-inch by 16-inch piece of heavy-duty foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with vegetable cooking spray.
• Mix flour, salt, confectioner's sugar in a medium bowl; stir in butter to form dough. Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps). Bake until pale golden, about 20 minutes.
• While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.
• Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from pan and set on a wire rack. Cool until room temperature. Cut into squares and serve.

LUSCIOUS LEMON BARS

Steps:

• 1. Preheat oven to 350 degrees. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• 2. Stir together 2 cups of flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
• 3. Bake at 350 degree for 20 to 25 minutes or until lightly browned.
• 4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
• 5. Bake at 350 degree for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.