Grannys Blue Ribbon Lemon Bars Recipes

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.

CLASSIC LEMON BARS

Steps:

• 1. For the crust - Preheat the oven to 350 degrees F.
• 2. Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
• 3. In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
• 4. Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
• 5. Bake until the crust is golden brown, about 25 minutes.
• 6. For the filling - While the crust is baking, prepare the filling.
• 7. Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
• 8. Add the lemon juice and zest, and mix well.
• 9. When the crust is done, remove from oven, and reduce oven to 300 degrees F.
• 10. Pour the filling over the warm crust and return to the oven.
• 11. Bake until the filling is just set, approximately 30 minutes.
• 12. Remove from oven when done, and let cool on a wire rack.
• 13. Move dish to refrigerator and cool until firm, at least 2 hours or more.
• 14. When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
• 15. Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

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.