LEMON BARS RECIPE
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
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
BUTTERY LEMON SQUARES
With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.
Provided by wp
Time 1h20m
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
- Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
- Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
- Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
- Let cool completely in pan, then cut into 24 bars.
- Note: Nutritional analysis is per bar. The lemon squares can be chilled airtight for up to 2 days.
Nutrition Facts : Calories 205, Carbohydrate 30, Cholesterol 57, Fat 8.8, Fiber 0.3, Protein 2.4, SaturatedFat 5.1, Sodium 112
THE BEST LEMON BARS
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
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
EASY LEMON BARS
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 20-22 minutes or until light brown; remove from oven.
- Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust.
- Continue baking 15-20 minutes or until filling is set and bars are light brown around edges. Cool completely.
- Sprinkle bars with powdered sugar. Cut into bars.
Nutrition Facts : Calories 120 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 65 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
SNOW DUSTED LEMON BARS
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
- Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 55 milligrams, Carbohydrate 19 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
EASY LEMON BARS WITH BUTTERY CRUST
These easy lemon bars have the most delicious buttery crust and a creamy, tart lemon topping. Making the crust with melted butter rather than softened keeps it crisp and perfectly contrasted to the creamy, lemon filling on top. Don't skip chilling the crust before baking, it really helps keep the crust crisp and crunchy. Lemons can vary when it comes to how sour they are. We like to taste our lemons to check for sourness. If they are really sour, we might consider adding a little extra sugar to the filling. Alternatively, if they are sweeter than usual, we'll pull back the sugar amount (2 to 4 tablespoons should do it).
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h25m
Yield Makes 16 lemon bars
Number Of Ingredients 13
Steps:
- Line a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
- In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms.
- Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes).
- Position an oven rack near the center of the oven and heat the oven to 325 degrees F. Bake the crust until lightly golden brown and set, 25 to 30 minutes.
- While the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice.
- Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350 degrees Fahrenheit. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
- Set the pan on a cooling rack and cool until the lemon bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot).
- Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.
Nutrition Facts : ServingSize 1 bar, Calories 260, Protein 4 g, Carbohydrate 40 g, Fiber 1 g, Sugar 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 69 mg
PERFECT LEMON BARS
My favorite EASY lemon bars recipe with just the right ratio of buttery shortbread crust and creamy lemon filling. Always a crowd favorite.
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside
- For the crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.
- Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
- While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over crust.
- Bake at 350 degrees for 20-30 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
- Sprinkle with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.
Nutrition Facts : Calories 268 kcal, Carbohydrate 38 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 108 mg, Sugar 25 g, ServingSize 1 serving
EASY LEMON BARS RECIPE
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
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
THE ULTIMATE LEMON BUTTER BAR
Provided by Rose Levy Beranbaum
Categories Food Processor Mixer Citrus Egg Fruit Dessert Bake Easter Kid-Friendly Back to School Lemon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 dozen 2 2/3-inch by 1 1/3-inch bars
Number Of Ingredients 13
Steps:
- EQUIPMENT:
- 8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
- SHORTBREAD BASE
- Food Processor Method
- Cut the butter into 1-inch cubes, wrap it, and refrigerate.
- In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
- Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
- Electric Mixer Method or by Hand
- In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
- In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.
- For Both Methods
- Place 1 oven rack in the middle of the oven.
- Preheat oven to 325°F.
- Pat the dough into the prepared pan. Use a fork to prick the dough all over.
- Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
- While the shortbread is baking, prepare the Lemon Curd Topping.
- LEMON CURD TOPPING
- Have a strainer, suspended over a bowl, ready near the range.
- In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
- When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
- When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.
- Cool the lemon curd-topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
- Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd-covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
- The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.
- Store:
- In an airtight container at room temperature, or in the refrigerator or freezer.
- Keeps:
- 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
- Smart Cookie
- • Cooking the topping before pouring it into the shortbread ensures crispness as opposed to the usual pastiness of the pastry.
- • Returning the curd to the oven, where it will be exposed to heat without stirring, causes the yolk to rebond, making it firm enough to cut after cooling.
- • If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.
- • An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.
- • Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.
More about "buttery lemon bars recipes"
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 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.
RICH BUTTERY LEMON BARS RECIPE FROM LANA’S COOKING
From lanascooking.com
Estimated Reading Time 4 mins
BUTTERY LEMON SQUARES RECIPE | MYRECIPES
From myrecipes.com
5/5 (21)Total Time 1 hr 20 minsServings 24Calories 205 per serving
- In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
- Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
- Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
- Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
LEMON BARS RECIPE - THIRTY HANDMADE DAYS
From thirtyhandmadedays.com
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 421 per serving
- Cut in butter until mixture clings together. (I use my hands to mix in the butter to the mix - it gets messy but is the best way to get it in there!)
SUPER EASY LEMON BARS - BEYOND THE BUTTER
From beyondthebutter.com
4.8/5 (15)Total Time 1 hr 55 minsCategory Bars And Brownies
- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.
- Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
LEMON BARS - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 11Calories 257 per servingCategory Dessert
- Preheat oven to 325F (160C) and line a 9x9” square baking pan with enough parchment paper (do not use aluminum foil) so that some is hanging over the sides (you want to be able to lift the bars out of the pan once they’ve cooled completely).
- While the crust is baking, combine eggs, egg yolks, lemon juice, sugar, and salt in a medium-sized saucepan. Add butter and transfer to the stovetop over medium/low heat. Stir constantly (do not let the curd boil) until thickened and mixture coats the back of a spoon.
KETO LEMON BARS- JUST 6 INGREDIENTS! - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (280)Total Time 35 minsCategory DessertCalories 247 per serving
- In a mixing bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
- In a separate mixing bowl, mix your softened butter, lemon juice, and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
EASY MEYER LEMON BARS - SWEET AND TANGY - BAKING WITH BUTTER
From bakingwithbutter.com
4.8/5 (5)Total Time 1 hr 50 minsCategory SweetCalories 222 per serving
- In a bowl or in a food processsor, add the flour, sugar, lemon zest and cubed butter. Cut the butter into the flour until it resembles coarse bread crumbs.
- Line a 8 x 8 inch ( 20 x 20 cm) baking tray with parchment paper, then press this crumbly mixture firmly into the tray. Bake it for approximatly 22 minutes until lightly browned and just baked through.
- In a separate bowl, whisk together the flour and the sugar for the lemon layer until well combined. Add in the eggs, lemon zest, lemon juice and salt and whisk until smooth. Pour the mixture of the baked base and place it back in the oven.
LEMON BUTTER BARS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
4.2/5 (4)Calories 262 per servingCategory Bars, Dessert
- Combine all ingredients for the crust in a large bowl. Mix for about 5 minutes. Initially the mixture will resemble coarse crumbs, but if you continue to mix, it comes together and forms a ball. Press dough evenly into prepared pan and bake for 15 minutes, until golden brown.
- While crust is baking, whisk together ingredients for the filling. Pour onto hot crust and return to the oven for 20 minutes, until mixture is lightly browned around the edges and is lightly set in the middle. See note below about extending baking time.
LEMON BARS RECIPE (WITH SHORTBREAD CRUST)
From crayonsandcravings.com
5/5 (10)Total Time 55 minsCategory DessertCalories 416 per serving
- In a medium mixing bowl, combine the shortbread crust ingredients and mix until the mixture resembles wet sand. Press firmly into the bottom of the baking dish in an even layer and bake until the edges are lightly browned--about 20 minutes.
- Whisk together the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest in a large bowl. Pour over the crust and bake just until the center is set-- about another 20 minutes.
- Remove the bars from the oven and allow to cool completely at room temperature. Once cooled, dust with powdered sugar (optional), slice, and serve.
EASY LEMON BARS RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Reviews 3Category DessertCuisine AmericanTotal 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.
CLASSIC LEMON BARS RECIPE - BEST DESSERTS
From bestdesserts.com
5/5 (2)Total Time 50 minsCategory DessertCalories 156 per serving
- Preheat oven to 350 degrees. Prepare a square (8x8 or 9x9) glass baking dish with parchment paper and nonstick cooking spray, set aside.
- In a bowl, combine butter, flour, powdered sugar, and vanilla together until a dough forms. Press dough into the bottom of the pan, evenly. Bake 12-15 minutes or until the edges are just barely golden.
- While the shortbread bakes, make the lemon custard by whisking sugar, lemon juice, eggs, and flour together.
- As soon as the crust is done baking, cover with lemon filling and return to the oven for 20 minutes or until set. Cool lemon bars completely.
CLASSIC LEMON BARS (WITH VIDEO) - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
Reviews 2Calories 545 per servingCategory Dessert
- It works best to line a glass baking dish with parchment paper. That way you can lift the entire dessert out of the pan to cut. OR you can butter the bottom of a 9 x 13 pan WELL. Do not use pan spray.
BUTTER CRUNCH LEMON-CHEESE BARS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (9)Calories 281 per servingServings 8
- To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.
- To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.
HOW TO MAKE WEED LEMON BARS - THE CANNABIS SCHOOL
From thecannaschool.ca
5/5 (1)Total Time 3 hrs 40 minsCategory DessertCalories 400 per serving
- Preheat the oven to 325°F. 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.
- Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
LEMON COCONUT BARS - RECIPES - GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 350°F. Line an 8 or 9-inch square baking pan with foil and butter.In food processor, pulse flour, sugar, salt and coconut until combined.
- Add butter and pulse in short bursts until butter is broken up and mixture resembles coarse sand.
- Let cool while you prepare filling.Without washing the food processor, add sugar, eggs, lemon juice, lemon zest, baking powder and salt and pulse until smooth.
LEMON GOOEY BUTTER BARS - 3 YUMMY TUMMIES
From 3yummytummies.com
5/5 (6)Category Brunch And DessertServings 112Total Time 55 mins
KETO LEMON BARS - BUTTER TOGETHER KITCHEN
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Cuisine AmericanTotal Time 40 minsCategory DessertCalories 253 per serving
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Total Time 25 mins
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