LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MEYER LEMON BARS
Steps:
- Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
- In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
- Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
- Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
- Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.
MEYER LEMON BARS
Steps:
- Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.
- Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
- Add 2 cups of the flour, beating on low speed until blended.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
- Meanwhile, beat the eggs in a large mixing bowl until light.
- Gradually add the granulated sugar, beating until thick and blended.
- Add the Meyer lemon juice and zest, the remaining 1/3 cup of flour, and the baking powder. Beat until thoroughly blended.
- Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 15 to 20 minutes or until a pale gold color and set.
- Remove from the oven and cool. Evenly dust with powdered sugar and cut into about 24 squares to serve.
Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 35 mg, Sugar 19 g, Fat 9 g, UnsaturatedFat 0 g
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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.
LEMON-LIME LAYER BARS
True Minnesota church basement-style bars. Cool, refreshing, and original, these bars go nicely on a plate with others for contrast or are equally well served on their own. I haven't found another recipe for these online and thought it should be shared! Originating in the 1970s, this recipe comes from my Aunt Bev. Keep refrigerated.
Provided by Ted H
Categories Bar Cookies
Time 8h55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
- Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
- Bake in oven for 20 minutes.
- Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
- Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 27.6 g, Cholesterol 42.7 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 87.2 mg, Sugar 20.5 g
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