TART LEMON BARS RECIPE RECIPES

Name: Tart Lemon Bars
Prep time: 30 min
Cook time: 35 min
Yield: 24
Cuisine: American
Ingredients: - 2 1/4 cups all-purpose flour; - 1/2 cup confectioners' sugar; - 1 cup butter, softened; - 5 eggs; - 1 cup white sugar; - 3/4 cup of lemon juice; - 1 tablespoon lemon zest; - 1 teaspoon lemon extract

TART LEMON BARS | JUST A PINCH RECIPES

Tart Lemon Bars | Just A Pinch Recipes image

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

Ingredients

- 2 1/4 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 cup butter, softened
- 5 eggs
- 1 cup white sugar
- 3/4 cup of lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract

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.

CREAMY TART LEMON BARS – LIFE WITH JANET

CREAMY TART LEMON BARS – Life with Janet image

Provided by abdel

Number Of Ingredients 12

Ingredients

1 3/4 cups all purpose flour
2/3 confectioners sugar
3/4 tsp salt
1 1/2 sticks (12 tbsp) unsalted butter, at a cool room temp, cut into 1 inch pieces
4 large eggs, lightly beaten
1 1/4 cups granulated sugar
2 tsps lemon zest
3 tbsp all purpose flour
1/8 tsp salt
2/3 cup lemon juice ( from 3-4 lg lemons) strained
1/4 cup whole milk
2 tbsp unsalted butter, melted and slightly cooled

Steps:

For the crust
For the filling

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