WHERE TO BUY LEMON BARS RECIPES

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THE BEST LEMON BARS RECIPE | ALLRECIPES



The Best Lemon Bars Recipe | Allrecipes image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1?½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, CarbohydrateContent 17.8 g, CholesterolContent 34.2 mg, FatContent 5.8 g, FiberContent 0.5 g, ProteinContent 1.6 g, SaturatedFatContent 3.4 g, SodiumContent 44.4 mg, SugarContent 11.2 g

THE BEST FREAKING LEMON BARS ON EARTH – RECIPES

You think I’m kidding? You will never, ever, buy the ready-to-make box of pseudo-lemon bars again. This one is the be all and end all.

Provided by Lily in Kitchen

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 10

3 cups all purpose flour
1 1/2 cups powdered sugar
1 1/2 cups of butter (3 sticks) melted completley
While that’s baking, make the lemon curd:
6 whole eggs
3 cups white sugar
1 1/2 teaspoons baking powder
1/2 cup flour
1/3 cup FRESH lemon juice. NO skimping with frozen or the squeezie lemon on this one. Don’t do it.
the outer yellow zest from 2 or 3 lemons.

Steps:

  • Preheat oven to 350F
  • Mix flour and powdered sugar together, then pour the butter over the dry ingredients. Mix together gently, until just crumbly. Lightly spray a 9 x 13? casserole pan (metal with straight sides is best for this) with cooking spray, and then press the crumbs firmly into the pan in an even-ish layer. I like to leave little bumps from my fingers- gives it a rustic texture, but you can do whatever you want. (I also like a thick crust, so if you like it thinner, don’t use all the mix, or make two pans) Bake for 15 minutes at 350.
  • Start making the lemon curd:
  • In bowl (I use the same one I made the crust in, just rinsed out) whip the six eggs with a whisk until they are uniform and light. Add the sugar, baking powder and flour, and stir to combine well. With a microplane or small grater, zest only the outer yellow skin from two of your fresh, washed lemons. Probably about 2 Tablespoons. Add tot he egg/sugar mixture. Squeeze the lemons, straining out the pips and pulp, and add the 1/3 cup of juice.
  • After 15 minutes, pull the crust from the oven, and immediately pour the curd mixture over the hot crust, scraping the bowl to get all the lemony goodness. Pop it back in the over for 45 minutes, or until set and it doesn’t jiggle in the center.
  • Let cool COMPLETELY (it will be a mess if you rush it, trust me!) before slicing into neat squares. Dust with powdered sugar, and watch your knees give out as you taste them.

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