Best Of Bridge Lemon Bars Recipes

LEMON BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
• Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
• While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
• Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.

THE BEST LEMON BARS

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.

LEMON BARS

Steps:

• 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.

LEMON OATMEAL CRUMBLE SQUARE

Steps:

• Cream together butter and brown sugar.
• Add flour, baking powder, salt and rolled oats.
• Mix until crumbly.
• Press half the mixture into lightly greased 9" square pan.
• Combine lemon zest, juice and condensed milk and pour over crust.
• Sprinkle remaining crust mixture over top.
• Bake at 350° for 30 minutes or until the edges are slightly browned.
• Chill before serving.
• Freezes well.

LEMON BARS BEST OF BRIDGE

Steps:

• Blend first 3 ingredients and press into 9x9 baking pan, lined with parchment and bake @ 350F for 12 to 15 Min.
• Custard: Mix Eggs and Sugar until pale. Add lemon Juice, Lemon zest, 2 Tblsp. Flour, Baking Powder and salt. Bake at 350F for 25 Min.
• Sprinkle with Icing Sugar and cut when cool.

BEST OF BRIDGE LEMON BARS

Steps:

• Preheat oven to 350 F. Line a 9 x 13 pan with crisscrossed parchment and coat lightly with baking spray.
• In food processor pulse flour with icing sugar, flour and cornstarch and salt. Add butter and pulse until mixture resembles coarse meal. Press into prepared pan. Refrigerate for 20 min. Or freeze for 5-7 min. Bake until crust is lightly browned. 12-15 min.
• Meanwhile make the filling. Beat eggs with sugar until pale and thick. Beat in lemon juice, rind, flour, baking powder and salt. Pour over warm crust and bake until topping is set and no longer wiggles and edges are golden. Approx. 8-10 min.Let cool to room temperature. Refrigerate about 1 hour.