SO-EASY LEMON BARS RECIPE - PILLSBURY.COM
See why hundreds of bakers have made this recipe their go-to lemon bar recipe! Refrigerated Pillsbury™ sugar cookies made quick work of the crust, saving you time but not sacrificing on taste. Plus, the delicious homemade filling made with fresh lemon juice and grated lemon peel comes together in minutes.
Provided by Pillsbury Kitchens
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Break up cookie dough in ungreased 13x9-inch pan. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 20 minutes or until light golden brown.
- In large bowl, beat eggs with wire whisk or fork until well mixed. Beat in granulated sugar, flour and butter until well blended. Stir in lemon zest and lemon juice. Pour mixture over warm crust.
- Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 100 , CarbohydrateContent 17 g, CholesterolContent 25 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Bar, SodiumContent 55 mg, SugarContent 13 g, TransFatContent 0 g
CHEF JOHN'S LEMON BARS - ALLRECIPES
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Lemon Desserts
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 8x8-inch pan
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, CarbohydrateContent 21.8 g, CholesterolContent 51.3 mg, FatContent 6.7 g, FiberContent 0.3 g, ProteinContent 1.9 g, SaturatedFatContent 4 g, SodiumContent 46.6 mg, SugarContent 14.8 g
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