BARS LEMON RECIPES

Name: Lemon Bars
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9 servings.
Ingredients: 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

LEMON BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Bars Recipe: How to Make It - Taste of Home image

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They 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

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 9 servings.

Number Of Ingredients 11

Ingredients

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, FatContent 11g fat (7g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 38g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

LEMON BARS RECIPE | INA GARTEN | FOOD NETWORK

Lemon Bars Recipe | Ina Garten | Food Network image

Ina Garten's classic Lemon Bars start out with a shortbread crust and are topped with a super lemony curd filling. They're so easy to make and are the perfect, packable picnic dessert, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories dessert

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 20 squares or 40 triangles

Number Of Ingredients 10

Ingredients

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

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.

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SHORTBREAD LEMON BARS RECIPE: HOW TO MAKE IT

I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 172 calories per serving

Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

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SHORTBREAD LEMON BARS RECIPE: HOW TO MAKE IT

Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

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