LEMON BARS RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's Lemon Bars are easy to bake and make for the perfect 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
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.
LEMON FILLING RECIPE - BETTYCROCKER.COM
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 55 mg, SugarContent 13 g, TransFatContent 0 g
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LEMON BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe 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
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- 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.
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LEMON TART RECIPE | EPICURIOUS
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
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- Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.
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LEMON TART RECIPE | EPICURIOUS
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
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This moist lemon cake recipe with lemon curd and seven minute frosting is made from scratch and great for Summer. It's soft and bursting with lemon flavors.
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Reviews 4.9
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Reviews 4.9
Total Time 80 minutes
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Calories 446 kcal per serving
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LEMON BARS RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category dessert
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category dessert
- Cut into triangles and dust with confectioners' sugar.
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LEMON FILLING RECIPE - BETTYCROCKER.COM
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
From bettycrocker.com
Reviews 4
Total Time 2 hours 15 minutes
Calories 70 per serving
From bettycrocker.com
Reviews 4
Total Time 2 hours 15 minutes
Calories 70 per serving
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
See details
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This lemon pie filling is the perfect way to create put together with a great homemade pie crust.
From justapinch.com
Reviews 5
Category Pies
From justapinch.com
Reviews 5
Category Pies
- Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.
See details
LEMON CURD RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.7
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Reviews 4.7
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- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
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LEMON BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe 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
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Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 263 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
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Calories 263 calories per serving
- 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.
See details
LEMON TART RECIPE | EPICURIOUS
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.
See details
MOIST LEMON CAKE RECIPE - CAKEWHIZ
This moist lemon cake recipe with lemon curd and seven minute frosting is made from scratch and great for Summer. It's soft and bursting with lemon flavors.
From cakewhiz.com
Reviews 4.9
Total Time 80 minutes
Category Cakes, Dessert
Cuisine American
Calories 446 kcal per serving
From cakewhiz.com
Reviews 4.9
Total Time 80 minutes
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Calories 446 kcal per serving
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Mar 11, 2011 · to lcrook (looking for a non-eggy recipe) - the one I love is from The Wooden Spoon Dessert Book - Same recipe for crust as Martha's, but the filling is as follows: In a small bowl, beat 2 eggs. Add, blending well after each addition, 1 c sugar, 1/2 t baking powder, 2 T flour, zest from one lemon, and 3 1/2 T lemon …
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LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
Mar 01, 2019 · The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. They’re simply the best lemon …
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This recipe was not at all what i was looking for. i wanted something that was like the filling of a lemon doughnut. but this was not it. If you like the way cornstarch tastes. you will love this because that is what it tastes like with a lemon …
From allrecipes.com
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See details
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING ...
You must make the lemon curd filling first or the day before! For the lemon frosting, I used 4 T. lemon juice instead of 2 T. lemon juice and 2 T. milk, and the frosting was delicious and not too lemony. The lemon curd filling …
From allrecipes.com
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WHITE LAYER CAKE WITH LEMON CURD FILLING RECIPE | MARTHA ...
I made a tiered cake using 2 9-inch rounds and 2 6-inch rounds, using two batches of batter; the 6-inch round batch made the rounds and 8 cupcakes (which were used to "test" the frosting and lemon filling). The cakes had a light crumb, but help up to the lemon filling …
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Mar 11, 2011 · to lcrook (looking for a non-eggy recipe) - the one I love is from The Wooden Spoon Dessert Book - Same recipe for crust as Martha's, but the filling is as follows: In a small bowl, beat 2 eggs. Add, blending well after each addition, 1 c sugar, 1/2 t baking powder, 2 T flour, zest from one lemon, and 3 1/2 T lemon …
From marthastewart.com
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From sallysbakingaddiction.com
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