FROSTED LEMON SOUR CREAM COOKIE BARS
Skip the endless batches of cookies and just press the dough into a pan for these soft, thick Lemon Sour Cream Cookie Bars! Filled with the bright, citrusy flavor of fresh lemon, these cookie bars are topped with a fluffy lemon buttercream to make them irresistible!
Provided by Jessica@A Kitchen Addiction
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Line a 9x13 inch baking dish with aluminum foil and lightly spray with non-stick cooking spray.
- In the bowl of stand mixer, cream together butter and sugar. Beat in egg and vanilla until creamy. Stir in sour cream and lemon juice until well-combined.
- In a medium bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and nutmeg.
- Slowly beat dry ingredients into wet ingredients. Depending on the strength of your mixer, you may need to finish stirring with a wooden spoon.
- Spread dough into the bottom of prepared baking dish.
- Bake for 12-15 minutes, or until center is firm and edges just start to pull away from foil. Remove to a wire rack to cool.
- While cookie bars are cooling, prepare frosting. Cream together butter and 2 1/2 cups confectioner sugar. Add in lemon juice, lemon zest, half & half, and remaining confectioner's sugar. Beat until light and fluffy. Add more confectioner's sugar as necessary to reach desired consistency.
MAMA'S LEMON SOUR COOKIE BARS
These were my Mama's best loved bar cookies. Everybody who had them for the first time always wanted the recipe, and the people who had tasted them before always begged for more.
Provided by Georgia Girl
Categories Bar Cookie
Time 55m
Yield 24 bar cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Mix the flour and butter together until it resembles a very fine crumb.
- Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
- Bake for 10 minutes at 350°.
- Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
- Spread this mixture onto the baked crust as soon as you take it from the oven.
- Return the pan to the oven and bake for an additional 20 minutes at 350°.
- Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
- Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
- Cool completely before cutting into squares.
- Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
- (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
- Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.
LEMON COOKIE BARS
Make and share this Lemon Cookie Bars recipe from Food.com.
Provided by -BreanneMarie-
Categories Bar Cookie
Time 1h4m
Yield 9-12 Lemon bars, 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Make crust: mix together first three ingredients with a fork until crumbly. press into an 8 inch square cake pan and bake for 20 minutes. do not brown.
- Mix the rest of the ingredients with a mixer until well mixed. Pour over the pre-baked crust. Place in oven for an additional 30 minutes.
- remove from oven and sprinkle with powdered sugar. Allow to cool completely before cutting.
Nutrition Facts : Calories 413.1, Fat 17.3, SaturatedFat 10.3, Cholesterol 102.7, Sodium 173.3, Carbohydrate 60.5, Fiber 1.1, Sugar 36.5, Protein 5.5
EASY LEMON SOUR BARS
Make and share this Easy Lemon Sour Bars recipe from Food.com.
Provided by cooking-BAG
Categories Dessert
Time 50m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Generously grease bottom and sides of 15x10-inch jelly roll pan.
- Base:.
- In large bowl, combine first 5 ingredients, and mix at low spreed w/electric mixer until crumbly.
- Reserve 1 & 1/2 cups for topping.
- Press remaining crumbs into prepared pan.
- Filling:.
- In a small bowl, combine next 3 ingredients. Mix well. Pour evenly over base crust. Sprinkle with reserved crumbs. Bake at 350F for 20-30 minute or until golden brown. Loosen edges.
- Glaze:.
- In small bowl, blend powdered sugar with water and extract. Pour over warm bars. Cool completely, and cut into bars. Serves 48.
Nutrition Facts : Calories 124.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 8.1, Sodium 133.5, Carbohydrate 20.5, Fiber 0.2, Sugar 13.9, Protein 1.4
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
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.
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
MAMA'S LEMON BARS
Make and share this Mama's Lemon Bars recipe from Food.com.
Provided by KissKiss
Categories Bar Cookie
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Using a mixer, mix together first three ingredients and press into a 9x13 inch pan then bake for 20 minutes.
- Mix remaining ingredients and pour over hot crust, then bake for 20 minutes.
- Sprinkle with powdered sugar and chill.
Nutrition Facts : Calories 354.1, Fat 15.5, SaturatedFat 9.2, Cholesterol 100, Sodium 119.6, Carbohydrate 50.7, Fiber 0.6, Sugar 34.2, Protein 4.2
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- Combine flour, powdered sugar, salt, butter, and lemon zest to a large mixing bowl. You can either use an electric hand mixer, food processor, or a pastry blender.
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- In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9" x 13" inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
- While base layer is baking prepare the topping. In medium sized mixing bowl, whisk eggs well. Add 2 cups granulated sugar and 1/4 teaspoon salt and whisk to combine. Whisk in lemon juice and lemon zest (if using). Finally, whisk in 1/4 cup flour until well incorporated. Pour over the warm, baked crust. Return to the oven for an additional 18 to 20 minutes at 350 degrees until topping appears to be set and is just beginning to lightly brown.
- Allow to cool completely then sprinkle surface liberally with powdered sugar. Cut into serving sized pieces and store in an airtight container.
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