Brendas Lemon Bars Recipes

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THE BEST LEMON BARS



The Best Lemon Bars 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 Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

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, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

2 INGREDIENT LEMON BARS RECIPE



2 Ingredient Lemon Bars Recipe image

Seriously easy 2 ingredient Lemon Bar Recipe that is the perfect sweet treat

Provided by Tammilee Tips

Categories     Dessert

Number Of Ingredients 2

1 box angel food cake (must be the one step, just-add-water kind)
21 oz lemon pie filling

Steps:

  • Combine angel food cake and lemon pie filling
  • Pour into a 9x13 pan
  • Bake for 30 minutes at 350 degrees

Nutrition Facts : Calories 69 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 155 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

LEMON BARS



Lemon Bars image

Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 20 squares or 40 triangles

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  • Cut into triangles and dust with confectioners' sugar.

LEMON BARS RECIPE



Lemon Bars Recipe image

These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever - thick shortbread crust with that creamy tart lemon filling! If you've been disappointed with other recipes you have to give my recipe a try - I know you will love it.

Provided by Dorothy Kern

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

1 cup unsalted butter
1/2 cup powdered sugar
2 cups all purpose flour
1/4 teaspoon salt
4 large eggs
1 1/2 cups sugar
Zest of 1 medium lemon
Pinch of salt
1/2 cup fresh lemon juice (from about 4 medium lemons)
Powdered sugar (for topping)

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.

Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 62 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 127 mg, Sodium 96 mg, Fiber 1 g, Sugar 40 g

BRENDA'S LEMON BARS



Brenda's Lemon Bars image

"I love to bake, and these lemon bars rank among my most-often requested recipes," Brenda says.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

2-1/4 cups all-purpose flour, divided
1/2 cup plus 1 tablespoon confectioners' sugar, divided
1 cup cold butter, cubed
4 eggs
2 cups sugar
2/3 cup lemon juice
1/2 teaspoon baking powder

Steps:

  • In a large bowl, combine 2 cups flour and 1/2 cup confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. , Bake at 350° for 12-15 minutes or until lightly browned. Place on a wire rack to cool slightly., Meanwhile, in a small bowl, beat the eggs, sugar, lemon juice, baking powder and remaining flour until frothy. Pour over warm crust. , Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. , Dust with remaining confectioners' sugar. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

EASY LEMON BARS RECIPE



Easy Lemon Bars Recipe image

This Easy Lemon Bars Recipe has the perfect combination of tart and sweet. Made with a vanilla crust and a smooth lemon filling, these are easily the best lemon bars ever!

Provided by Lindsay

Categories     Dessert

Time 50m

Number Of Ingredients 10

2 cups + 2 tbsp (276g) all-purpose flour
1 cup (115g) powdered sugar
1/2 tsp salt
1 tsp vanilla
1 cup (224g) unsalted butter, melted
2 1/2 cups (518g) granulated sugar*
1/2 cup (65g) all-purpose flour
7 large eggs
1 cup (240ml) fresh lemon juice (4-5 lemons)
Pinch salt

Steps:

  • Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
  • To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
  • Add the melted butter and vanilla extract and stir to combine completely.
  • Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it's even.
  • Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
  • To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don't over mix.
  • Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
  • Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they'll last for 5-6 days.

Nutrition Facts : Calories 239 calories, Sugar 26.1 g, Sodium 100 mg, Fat 9.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 36.6 g, Fiber 0.4 g, Protein 3.3 g, Cholesterol 74.6 mg

BAKE-SALE-WORTHY LEMON BARS



Bake-Sale-Worthy Lemon Bars image

The next time you need something amazing to contribute to a bake sale, or maybe just a last-minute birthday party, try this simple lemon bars recipe.

Provided by Brandi Gilbertson

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 ½ cups all-purpose flour
⅓ cup powdered sugar
¾ cup butter, softened
1 ½ cups white sugar
3 eggs
¼ cup lemon juice
3 tablespoons all-purpose flour
⅓ cup powdered sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  • Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust.
  • Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on.
  • Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust.
  • Bake in the hot oven until set, 20 to 25 minutes.
  • Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 34.4 g, Cholesterol 57.8 mg, Fat 9.7 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 74.8 mg, Sugar 24.1 g

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2012-07-06 Pour over the baked crust while still hot. Reduce the oven’s temperature to 160 °C (300 °F). Bake for 20 to 25 minutes or until the edges of the filling have set, …
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  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square baking pan with a strip of parchment paper, leaving it hang over each side. Do not butter. Set aside.
  • Meanwhile, in a bowl, combine the sugar and flour. Add the remaining ingredients and combine with a whisk until smooth. Pour over the baked crust while still hot.


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Category Dessert
  • Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  • Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
  • Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
  • Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.


BRENDA'S BLOG: AMAZING LEMON BARS
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Estimated Reading Time 1 min


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2019-04-16 Whisk wet ingredients: In a small bowl, whisk together butter, eggs, lemon juice, and vanilla. Combine: Stir wet and dry ingredients together and then spread evenly in prepared pan. Bake: …
From afarmgirlsdabbles.com
4.5/5 (89)
Total Time 45 mins
Category Bars & Brownies
Calories 199 per serving
  • Preheat oven to 350° F. Line a 9" x 13" pan with parchment paper so that two opposite sides have an overhang. This will allow you to lift the bars out once they are cooled, to make clean cuts. If ultra clean cuts are not a big thing for you, simply spray the pan lightly with a non-stick spray. Set pan aside.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Add lemon zest (my favorite zester!) and whisk again to separate and coat all the little pieces of zest. Set bowl aside.
  • Add wet ingredients to dry ingredients and stir until combined. Spread batter evenly in prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. The lemon bars should spring back lightly when gently pressed. Remove from oven and let cool completely on a wire rack.


A MATCH MADE IN HEAVEN: ROSEMARY LEMON BARS! – HOME IS ...
2016-03-30 2 teaspoons lemon zest. 1/3 cup flour. Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment paper or lightly grease pan with butter or nonstick spray. For the crust: Mix dry ingredients …
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Category Dessert
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Total Time 3 hrs
  • Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment paper or lightly grease pan with butter or nonstick spray.
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EASY LEMON BARS RECIPE - BUTTER WITH A SIDE OF BREAD
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Total Time 50 mins
  • In a bowl, blend together butter, 2 cups flour, and 1/2 cup of the sugar. Initially this will be crumbly, but as you mix, it will come together like pie dough so be patient. If you don’t see this happen, adding a teaspoon of cold water will fix it. Using an electric mixer helps mix the crust more uniformly.
  • Press the dough firmly into the bottom of a greased 9x13 pan. Bake for 15-20 minutes. The crust should be golden brown.
  • In another bowl, stir together the remaining 1 1/2 cups of the sugar and 1/3 cup flour. Then whisk in the eggs and lemon juice. This should be frothy.


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Total Time 55 mins
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  • Preheat oven to 350° F. Lightly spray a 9″ x 13″ glass or ceramic baking pan with cooking spray. Or for clean cuts: line the pan with parchment paper, leaving an overhang on the long sides - and then use the sides to lift the finished bars out for easier cutting. Set aside.
  • For the crust: In a medium bowl, combine the butter, flour, powdered sugar, and salt. Mix with a large spoon or your fingers until well combined. Shape dough into a ball and then pat evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color. Remove from oven.
  • For the lemon filling: While the crust is baking, prepare the lemon filling. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the warm baked crust and bake for an additional 30 to 35 minutes, or until the center is set and no longer jiggly. The top should be lightly golden brown. Although you don’t want to over-bake, you don’t want to under-bake either, as the lemon filling will not set up properly. My oven bakes a bit on the light side, and I always bake this for 35 minutes. If you find that the bars didn't fully set, don’t give up on this recipe. Give it another try and increase the baking time. It will work! Remove pan from oven and let cool completely at room temperature. I usually let cool on the counter for about 2 hours and then put the pan in the refrigerator to chill for 1-2 hours.
  • To serve: I recommend serving these chilled or even just slightly chilled. Once cool, dust with powdered sugar and cut into squares. Or cut into squares and then dust with powdered sugar. If lining the pan with parchment paper: cut around the edges of the pan to loosen, pull the bars out of the pan using the overhang on the sides, and place on a cutting board. Cut into squares with a long non-serrated knife and wipe the knife clean between each cut. Finish with a dusting of powdered sugar.


LEMON BARS - PREPPY KITCHEN
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  • Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.
  • Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
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More about "brendas lemon bars recipes" 2016-12-06 · Directions. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dup the dough into a 9 by 13 by 2-inch baking sheet. From brendasquiltblog ...
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