Lemon Bar 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.

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.

LEMON BARS

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

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
• Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
• For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

LEMON BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
• Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.

ZESTY LEMON BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
• To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
• Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
• Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
• Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

LEMON BARS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.