Easyeatinlemonbars Recipes

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.

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.

EASY LEMON BARS

Steps:

• Preheat oven to 375. Spray a 9x9 pan with nonstick spray and lightly flour.
• Mix flour, salt, and sugar together. Add butter and mix (or 'cut') until it clumps. I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs. Pat this baby evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown. Cool on wire rack and reduce heat to 350.
• While you're waiting for crust, mix all the topping ingredients together (except the confectioner's sugar) and food processor/mix until well blended (it will be very liquid-like). Pour mixture on top of the prebaked crust and bake for about 15 - 17 minutes or until the top appears dry (it's normal if the center puffs up a bit). DON'T OVERCOOK, POR FAVOR!
• Cool for an hour. Sprinkle with a bit of confectioner's sugar if you wish. Cut into 25 squares. MAKE SURE YOU SHARE! :].

CLASSIC LEMON BARS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Cut into squares.

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.

EASY LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
• Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

EASY EATIN' LEMON BARS

Steps:

• Preheat oven to 350°.
• For Base& Topping: Combine cake mix and butter, and blend thoroughly.
• Add pecans and mix well.
• Reserve 1 cup of the crumb mixture for topping.
• Press remaining crumb mixture onto bottom of pan.
• Roll lightly with glass or pin to smooth out.
• For Filling: Combine pudding mix and sweetened condensed milk, mixing until smooth.
• Add lemon zest and juice to pudding mixture; mix well.
• Pour filling over base and spread gently across.
• Sprinkle with reserved crumb mixture.
• Bake 25-28 minutes or until light golden brown.
• Cool 10 minutes.
• For Glaze: Juice lemon to yield 3-5 teaspoons of juice.
• Combine powdered sugar and juice; drizzle over warm bars.
• Cool an additional 20 minutes.
• Cut into bars and serve.