HOMEMADE LEMON BARS RECIPE: HOW TO MAKE IT
When these tangy bars were served in my husband's childhood, family meals were memorably complete. That's still true today for our family. The bars' sweetness rounds out the meal, but the lemony flavor keeps them light. Don't expect many leftovers once family and friends taste these treats! —Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, butter and confectioners' sugar until blended. Press onto bottom of an ungreased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned., For topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust., Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 235 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 38g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
SOFT AND CHEWY GRANOLA BARS - INSPIRED TASTE
These homemade granola bars are so much better than what you can buy at the store, especially since you can substitute for your favorite dried fruit or nuts. While these are very simple to make, there is a 2-hour wait for the bars to firm up enough to cut. Feel free to add your favorite dried fruit, nuts or chocolate to these – it’s completely up to you. Since we use a 1/3 cup of honey, we like to splurge on higher quality honey.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield Makes 12 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 8-inch or 9-inch square pan with aluminum foil or parchment paper.
- Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.
- Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.
- Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will melt a little. This is fine, they turn into glue and help to hold the bars together.
- Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.
- Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.
- Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.
Nutrition Facts : Calories 210, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 3 g, SugarContent 16 g, FatContent 10 g, SaturatedFatContent 4 g, CholesterolContent 10 mg
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