Lemon Bars Using Sweetened Condensed Milk Recipe 425

LEMON SQUARES

Steps:

• For the crust: Lightly brush a 9- by 13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
• Preheat the oven to 325 degrees F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool.
• For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour.
• Cut into 2-inch squares and just before serving, dust generously with confectioners' sugar.

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.

CARNATION LEMON BARS

Steps:

• Make the crust:
• Preheat oven to 350°F.
• Combine flour and powdered sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
• Bake for 20 minutes.
• Make the filling:
• Beat sweetened condensed milk and eggs in a large mixing bowl until fluffy. Beat in lemon juice, flour, baking powder, salt, and food coloring until blended. Fold in grated lemon peel; pour over crust.
• Bake until filling is set and crust is golden brown, about 20 to 25 minutes. Cool in pan on wire rack. Refrigerate for 2 hours.
• Cut into bars; sprinkle with powdered sugar.
• This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

LEMON CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Combine graham cracker crumbs, sugar, and butter in a mixing bowl.
• Set aside about 1/2 cup.
• Press remaining mixture into a 9x13 pan.
• Bake 6 minutes.
• Cool on wire rack.
• With mixer, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk and lemon juice.
• Add eggs, beat unil combined.
• Spoon mixture atop crust in pan.
• Sprinkle with reserved crumbs.
• Bake 30 minutes, or until knife comes out clean.
• Cool on wire rack 1 hour.
• Chill in refrigerator. Store in refrigerator.

LEMON BARS USING SWEETENED CONDENSED MILK RECIPE - (4.2/5)

Steps:

• PREHEAT oven to 350° F. FOR CRUST: COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan. BAKE for 20 minutes. FOR FILLING: BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in grated lemon peel; pour over crust. BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.

CREAMY LEMON CRUMB BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the bars onto a wax paper lined cookie sheet and keep refrigerated.