Blue Ribbon Lemon Bars Recipes

GRANNY'S BLUE RIBBON LEMON BARS

Steps:

• 1. Preheat oven to 325° For the Crust: Cream together in a mixing bowl the 1st four ingredients. Bake in a pre heated 325 degree oven for 15 minutes. This is done in an 8" by 8" pan.
• 2. For the Crust: Cream together in a mixing bowl the 1st four ingredients. Bake in a pre heated 325 degree oven for 15 minutes. This is done in an 8" by 8" pan.
• 3. Once the time is up, remove the crust from the oven, and set aside for 25 minutes.
• 4. Take the Last 5 ingredients and place in the bowl of a stand mixer or use a hand mixer. Pour this mixture onto the crust that you already par baked.
• 5. Place back in the oven at 325° degrees for 20-25 minutes till slightly brown on top. Remove, and let cool for AT least 2 hours. Cut into 1 inch by 1 inch squares. Sprinkle with powered sugar if you like.

BLUE RIBBON LEMON BARS

Steps:

• Preheat oven to 350°.
• Make crust first.
• In a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
• Press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
• Bake 10-15 minutes or until golden. Be sure to make sure crust doesn't turn brown.
• Take crust out and let rest 10 minutes.
• Leave oven on. While crust is resting make filling.
• In a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
• Pour filling mixture over crust and bake 60 minutes. When done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
• Chill bars at least 1 1/2 hours before eating.

LEMON BARS

Steps:

• 1. Line a small square baking tin with baking paper. The thinner the crust, the softer it will be as the lemon juice gives it moisture. 2. Only grate the yellow zest of the lemons, not the bitter white part. Then use the juicer to to collect the juice. I have gotten enough of both from two lemons.
• 1. Heat the oven to 175°C. 2. Mix the wheat flour, potato starch, powdered sugar and salt with each other in a bowl. Add the room temperature butter with vanilla extract. Rub and pluck until you get an even crumb. 3. Evenly press the mix onto the bottom of the paper lined tin and bake it in the oven for 20 minutes until it has slightly browned.
• 1. While the crust is being baked start making the filling: first mix the sugar and potato starch, then add the lemon zest. Mix until the sugar is evenly light yellow. 2. Pour in the lemon juice and eggs. Whisk the filling as even and clump free. 3. Pour the filling over the still hot crust and tilt the baking tin just to make sure that the filling gets evenly on every corner. Bake the pastry for 20 minutes.
• 1. Let the pastry cool for an hour in the room temperature and two hours in the fridge. 2. Cut the pastry into bars of a wanted size with a damp knife, sprinkle on some powdered sugar through a sieve and enjoy. Lemon bars will keep in the fridge for four days in a closed container and three months in a freezer.

COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS

Steps:

• First Make the Base:.
• 2 cups flour.
• ¼ cup sugar.
• 1 cup butter softened.
• Preheat Oven to 350.
• Cut ingredients together in a large bowl.
• Pat crust into 13 X 9 inch baking dish.
• Bake for 15 minutes.
• Then:.
• Make the Topping :.
• 2 cups sugar.
• 1 tsp baking powder.
• ¼ cup flour.
• 3 eggs.
• 2/3 cup lemon juice.
• Grated rind of 2 lemons.
• Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
• Cool, sprinkle with powdered sugar and cut into squares.