Best Suzannes Famous Lemon Squares Or Bars Recipes

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SUSAN'S PERFECT LEMON BARS



Susan's Perfect Lemon Bars image

This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.

Provided by Dee514

Categories     Bar Cookie

Time 1h30m

Yield 12 bars

Number Of Ingredients 13

1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar (plus extra to sprinkle over finished bars)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons sweet unsalted butter, at cool room temperature, cut into 1 inch pieces
extra butter, for greasing pan
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemons, zest of (from 2 large lemons)
2/3 cup fresh lemon juice, strained (from 3-4 large lemons)
1/3 cup whole milk
1/8 teaspoon salt

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F.
  • Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
  • Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
  • To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
  • Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds), then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts).
  • To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
  • Freeze butter and grate it on the large holes of a box grater into the flour mixture.
  • Toss butter pieces to coat.
  • Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
  • Sprinkle crust mixture into parchment lined pan.
  • Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
  • Refrigerate for about 30 minutes.
  • Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
  • Filling: Prepare filling while crust is baking.
  • In a medium bowl, whisk eggs, sugar and flour.
  • Stir in lemon zest, juice, milk and salt; stirring to blend well.
  • Remove crust from oven, and reduce oven temperature to 325°F.
  • Stir filling mixture to reblend and pour over warm crust.
  • Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
  • Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes).
  • Grasp the edges of the lengthwise parchment paper (long sides of the pan) and lift the lemon bars out of the pan and onto a cutting board or counter.
  • Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
  • Sieve confectioner's sugar over bars, if desired.
  • Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.

Nutrition Facts : Calories 326.9, Fat 13.4, SaturatedFat 7.8, Cholesterol 101.1, Sodium 198, Carbohydrate 48.2, Fiber 0.6, Sugar 29.6, Protein 4.6

LEMON BARS



Lemon Bars image

These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
FILLING:
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Additional confectioners' sugar

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.

Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

LEMONIEST LEMON SQUARES



Lemoniest Lemon Squares image

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving.

Provided by blucoat

Categories     Bar Cookie

Time 1h20m

Yield 24 squares

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
6 ounces cold unsalted butter, cut into 1/2-inch pieces (1 1/2 sticks or 12 tablespoons)
6 large eggs
3 cups granulated sugar
1 cup and 2 tablespoons fresh lemon juice
1/2 cup all-purpose flour
3 tablespoons confectioners' sugar, approximately

Steps:

  • Crust: Preheat oven to 325 degrees. Combine flour and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.
  • Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees.
  • Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust.
  • Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour or keep at room temperature for three hours before cutting. Cut into squares, about 2 1/4 inches. Dust tops with confectioner's sugar.

Nutrition Facts : Calories 219.2, Fat 7.1, SaturatedFat 4, Cholesterol 61.7, Sodium 19.2, Carbohydrate 37.2, Fiber 0.3, Sugar 28.7, Protein 2.7

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