Best The Ultimate Lemon Butter Bar Recipe Epicuriouscom Recipes

The Best Lemon Bars image

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 24 bars

Number Of Ingredients 15

Nonstick cooking spray
1 3/4 cup all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1/2 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
4 large eggs
2 large egg yolks
1 3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1 cup fresh lemon juice (from 6 to 8 lemons)
1 teaspoon finely grated lemon zest
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 tablespoon confectioners' sugar, for dusting

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.

Double Lemon Bars image

Provided by Lana Sills

Yield Makes 24

Number Of Ingredients 9

1 1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar

Steps:

Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
Cut into 24 bars. Sift powdered sugar over top before serving.

Lemon Butter image

Yield makes 1/2 cups

Number Of Ingredients 2

1/2 cup (1 stick) unsalted butter, at room temperature
Grated zest of 1 lemon

Steps:

In a small bowl, mash the butter and lemon zest together using a fork. Cover and refrigerate until ready to use. Bring to room temperature before serving.

Lemon Bars image

Yield Makes 24 bars

Number Of Ingredients 6

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
hotshortbread base
3 tablespoons confectioners' sugar

Steps:

Preheat oven to 350°F.
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.