Lemon Bars Best Of Bridge Recipes

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.

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.

LEMON BARS BEST OF BRIDGE

Steps:

• Blend first 3 ingredients and press into 9x9 baking pan, lined with parchment and bake @ 350F for 12 to 15 Min.
• Custard: Mix Eggs and Sugar until pale. Add lemon Juice, Lemon zest, 2 Tblsp. Flour, Baking Powder and salt. Bake at 350F for 25 Min.
• Sprinkle with Icing Sugar and cut when cool.

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.

BEST OF BRIDGE LEMON BARS

Steps:

• Preheat oven to 350 F. Line a 9 x 13 pan with crisscrossed parchment and coat lightly with baking spray.
• In food processor pulse flour with icing sugar, flour and cornstarch and salt. Add butter and pulse until mixture resembles coarse meal. Press into prepared pan. Refrigerate for 20 min. Or freeze for 5-7 min. Bake until crust is lightly browned. 12-15 min.
• Meanwhile make the filling. Beat eggs with sugar until pale and thick. Beat in lemon juice, rind, flour, baking powder and salt. Pour over warm crust and bake until topping is set and no longer wiggles and edges are golden. Approx. 8-10 min.Let cool to room temperature. Refrigerate about 1 hour.

LEMON BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
• Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
• While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
• Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
• Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.

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.

THE BEST LEMON BARS

Steps:

• Preheat oven to 350. Locate an 8x8 baking dish.
• Crust: Combine the 1 cup flour, butter, and powdered sugar in the food processor. Run until mixture resembles coarse meal.
• Dump crust mixture into the pan. Distribute and press down by hand create the crust over the pan. You should create a firm, even layer of crust over the bottom of the pan, and a short edge (1/4-1/2 inch) of crust on the sides, which will help to contain the lemon filling later.
• Bake for 10-12 minutes. Prepare filling while crust bakes.
• Filling: Combine lemon juice, lemon zest, sugar, and eggs into the same food processor bowl (no need to wash between steps). Allow the processor to run the entire time the crust bakes. Upon removing crust, add the flour/baking powder mixture to the processor and mix another minute. Pour this over the top of the crust.
• Place the pan back into the oven; decrease temperature to 325. Bake for 13-18 minutes. Top should appear white with golden overtones.
• Remove from oven; cool for at least 15 minutes. Cut into squares. (I cut mine with a "Bash and Chop"- a great tool).