Lemon Icebox Bars Recipes
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
LEMON ICEBOX BARS
Steps:
- For the Crust:
- Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
- For the filling:
- In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Nutrition Facts : Calories 155 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 165 milligrams, Carbohydrate 22 grams, Protein 5 grams
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LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 Category Dessert
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
LEMON ICEBOX BARS - BAKE OR BREAK
From bakeorbreak.com
Servings 1Estimated Reading Time 3 minsCategory Bars
- Preheat oven to 350°. Line a 9"x 13"x 2" baking pan with aluminum foil so that foil overhangs about 2 inches on short sides.
- Using an electric mixer on medium speed, beat butter, confectioners' sugar, and vanilla until creamily. Reduce mixer speed to low. Add flour, hazelnuts, ginger, and salt. Mix well. Mix in egg yolk.
- Press crust mixture evenly into bottom of prepared pan. Bake 10-15 minutes, or until lightly browned. Allow to cool completely on wire rack.
- Using an electric mixer on medium-high speed, beat cream cheese until creamy. Add mascarpone, beating until combined. Add condensed milk, beating until smooth. Add eggs, one at a time, beating well after each addition. Add lemon zest and lemon juice. Beat until thick and smooth.
SKINNY LEMON ICEBOX BARS | THE RECIPE CRITIC
From therecipecritic.com
Reviews 5Category Dessert, SnackCuisine AmericanTotal Time 20 mins
- Line an 9 inch pan with foil and lightly spray with cooking spray. Set aside. In a food processor combine graham cracker squares and pulse until crumbs are formed. Add melted butter, and brown sugar. Press into the bottom of your 8 inch pan. Chill while you make the filling.
- To make the filling: In a large bowl, combine cream cheese, condensed milk and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds.
- In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.
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From amandascookin.com
Ratings 88Calories 165 per servingCategory Dessert
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- To the same bowl add instant lemon pudding powder, vanilla extract and lemon juice. Use a hand mixer again to blend until uniform in consistency and bright yellow.
LIGHT NO BAKE LEMON ICEBOX BARS | EASY LEMON DESSERT RECIPE
From cookiesandcups.com
Reviews 45Category DessertCuisine AmericanTotal Time 25 mins
- In large bowl, melted butter in the microwave and mix with the graham crackers, brown sugar and salt. Press mixture into prepared pan. Use the back of a flat glass to press down firmly. Chill until ready to use.
- Beat cream cheese, sweetened condensed milk and Egg Beaters in bowl of stand mixer. Add in zest and lemon juice and mix until combined.
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