Frosted Lemon Bars Recipes

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

FROSTED LEMON SOUR CREAM COOKIE BARS

Steps:

• Preheat oven to 350. Line a 9x13 inch baking dish with aluminum foil and lightly spray with non-stick cooking spray.
• In the bowl of stand mixer, cream together butter and sugar. Beat in egg and vanilla until creamy. Stir in sour cream and lemon juice until well-combined.
• In a medium bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and nutmeg.
• Slowly beat dry ingredients into wet ingredients. Depending on the strength of your mixer, you may need to finish stirring with a wooden spoon.
• Spread dough into the bottom of prepared baking dish.
• Bake for 12-15 minutes, or until center is firm and edges just start to pull away from foil. Remove to a wire rack to cool.
• While cookie bars are cooling, prepare frosting. Cream together butter and 2 1/2 cups confectioner sugar. Add in lemon juice, lemon zest, half & half, and remaining confectioner's sugar. Beat until light and fluffy. Add more confectioner's sugar as necessary to reach desired consistency.

GRANDMA'S FROSTED LEMON BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
• In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
• Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
• Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
• Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
• Cool completely before frosting.
• In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
• Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

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.

FROSTED LEMON COOKIES

Steps:

• Heat oven to 400°F.
• Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
• Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned.
• Combine all glaze ingredients in bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon zest, if desired.

FROSTED MOLASSES BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
• Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.

FROSTED LEMON BARS

Steps:

• 1. In mixing bowl, combine KELLOGG'S CORN FLAKES cereal, the 1 cup flour, he1/3 cup sugar and margarine. Mix well. Press evenly in bottom of 13 x 9 x 2-inch baking pan.2. Bake at 275°F for 10 minutes. Remove baked crust from oven. Set aside. Increase oven temperature to 350° F.3. Mix together the 2 tablespoons flour and salt. Set aside.4. In medium mixing bowl, combine eggs, the 1 cup brown sugar, coconut and vanilla. Add flour mixture and nuts. Mix well. Spread over baked crust.5. Return to oven and bake 20 minutes or until bars are lightly browned.6. While bars are baking make Lemon Icing. Combine powdered sugar, the 1 tablespoon margarine and lemon juice. Beat until smooth. After bars are baked and still warm, frost with Lemon Icing. Cool and cut into bars.