Best Pucker Up Lemon Bars Recipes

Pucker up Lemon Bars image

Provided by Joan Penney

Time 55m

Number Of Ingredients 13

SHORT BREAD CRUST
1 c butter, cold
2 c all purpose flour
1/2 c confectioners' sugar
1 Tbsp lemon zest, grated
LEMON FILLING
4 eggs
2 c sugar
4 Tbsp all purpose flour
1/4 c fresh lemon juice
1 Tbsp lemon zest, grated
2 Tbsp lemon curd
confectioners' sugar-for dusting the top

Steps:

1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
3. While crust is baking, prepare lemon filling.
4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.

Pucker Up! Lemon Bars image

Provided by PeteVenk

Categories Bar Cookie

Time 50m

Yield 24-36 cookies, 24 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
1 cup butter (melted)
1/2 cup confectioners' sugar
4 eggs
1 teaspoon baking powder
2 cups sugar
1/2 cup lemon juice
1/8 teaspoon lemon extract
2 -3 drops sour extract (optional, aka Sour and Tart enhancer, found in a candy store)

Steps:

Combine 2 cups flour, butter, confectioner's sugar together and gently press into 9x13 baking dish.
Bake 20 minutes at 350.
Vigorously whisk remaining ingredients together until frothy and fully incorporated.
Upon removal of "shell" from oven, pour liquid into pan and immediately return to oven for about twenty minutes or until top begins to brown.
Remove from oven and cool, then dust with confectioner's sugar.

Nutrition Facts : Calories 198.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 81.6, Carbohydrate 28.6, Fiber 0.3, Sugar 19.3, Protein 2.4

Pucker up lemon bars image

Provided by sherry monfils @smonfils

Number Of Ingredients 6

1 box(es) lemon cake mix, i used pillsbury
2 large eggs
1/3 cup(s) canola oil
1/3 cup(s) sugar
3 tablespoon(s) lemon juice
8 ounce(s) cream cheese

Steps:

Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, beat cake mix, 1 egg and oil until crumbly.
reserve 1 cup crumbs. Press remaining crumbs into bottom of baking pan. Bake 12 mins. In bowl, beat cream cheese, sugar, egg and lemon juice until smooth.
Pour over crust. Sprinkle w/ reserved crumbs. Bake 20 mins. Let cool. Cut into bars.

The Most-Lemony Lemon Bar of All Time image

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 24 bars

Number Of Ingredients 9

1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
2 cups granulated sugar
2 cups all-purpose flour, sifted (see Cook's Note)
3 tablespoons cornstarch
1/4 teaspoon fine salt
4 large eggs, plus 2 egg yolks
Confectioners' sugar, for dusting
8 gummy candy lemon slices, cut into thirds

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.