Best The Ultimate Sour Lemon Bars Recipes

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

THE BEST LEMON BARS

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.

EASY LEMON SOUR BARS

Steps:

• Heat oven to 350°F Generously grease bottom and sides of 15x10-inch jelly roll pan.
• Base:.
• In large bowl, combine first 5 ingredients, and mix at low spreed w/electric mixer until crumbly.
• Reserve 1 & 1/2 cups for topping.
• Press remaining crumbs into prepared pan.
• Filling:.
• In a small bowl, combine next 3 ingredients. Mix well. Pour evenly over base crust. Sprinkle with reserved crumbs. Bake at 350F for 20-30 minute or until golden brown. Loosen edges.
• Glaze:.
• In small bowl, blend powdered sugar with water and extract. Pour over warm bars. Cool completely, and cut into bars. Serves 48.

LEMON BARS

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.

MAMA'S LEMON SOUR COOKIE BARS

Steps:

• Preheat the oven to 350°.
• Mix the flour and butter together until it resembles a very fine crumb.
• Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
• Bake for 10 minutes at 350°.
• Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
• Spread this mixture onto the baked crust as soon as you take it from the oven.
• Return the pan to the oven and bake for an additional 20 minutes at 350°.
• Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
• Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
• Cool completely before cutting into squares.
• Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
• (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
• Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.