TART LEMON BARS RECIPES
TART LEMON BARS | JUST A PINCH RECIPES
I LOVE tart lemon bars and a lot of recipes I've run into are rather....tamed down for my taste. I followed a generic lemon bar recipe and tweaked it up a notch or two in the lemon department.
Provided by Brandi Kirkpatrick @IdGirl25
Categories Cookies
Prep Time 30 minutes
Cook Time 35 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. (Remember it’s a shortbread crust, crumbly and well combined.) Press the dough into a 9x13 inch baking pan.
- Bake 15 - 18 minutes or until gold brown.
- Beat together eggs, sugar, 4 tablespoons flour, lemon juice, lemon rind, and lemon extract for at least 1 minute. Pour the mixture over the HOT baked crust.
- Bake the bars another 16 - 20 minutes, or until the lemon topping has set. (I’ve had issues with cracks so you may want to add a water bath to cooking process.) Cool completely by turning off oven and propping open (like with cheesecake). Sprinkle with powdered sugar before serving.
VERY LEMON EXTRA TANGY LEMON BARS RECIPE - FOOD.COM
I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
- Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
- Bake crust for 20 minutes or until edges are just starting to turn golden.
- Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
- Remove crust from oven and reduce heat to 320°F This step is important!
- mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
- Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
- Pucker up! :D.
Nutrition Facts : Calories 200.3, FatContent 6.8, SaturatedFatContent 3.5, CholesterolContent 68, SodiumContent 150.7, CarbohydrateContent 31.7, FiberContent 0.6, SugarContent 19, ProteinContent 3.8
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